Definition
Reishi (Ganoderma lingzhi) is a glossy, reddish, woody shelf mushroom that grows on hardwoods and has been brewed as a bitter tea in East Asia for centuries.
Reishi is a woody, shelf-like mushroom from the Ganoderma genus, known for its shiny, lacquered cap in shades of deep red, orange and brown. The name "reishi" is Japanese; in Chinese it is called lingzhi. Most East Asian reishi is now classified as Ganoderma lingzhi, while Ganoderma lucidum is the name long used in Western literature.
How to recognize it
Reishi grows as a kidney- or fan-shaped conk on the stumps and roots of hardwood trees, especially oak and maple. The top looks varnished, while the underside is pale and covered in tiny pores instead of gills. It is tough and corky, closer to wood than to a button mushroom, so it is not eaten like a culinary mushroom.
A place in art and culture
Reishi has appeared in Chinese paintings, carvings, textiles and temple decoration for well over a thousand years. Its curling shape inspired the ruyi scepter, a traditional symbol of good fortune. Historically, wild reishi was rare, which added to its status. Cultivation techniques developed in the twentieth century made it widely available.
How it is prepared
- Tea: Sliced reishi is simmered for a long time to make a dark, very bitter brew. This is a classic form of hot-water extraction.
- Extracts: Many modern products use dual extraction, combining water and alcohol, because reishi contains both water-soluble polysaccharides and alcohol-soluble triterpenes.
- Blends: Its bitterness is often balanced with cocoa, coffee, honey or spice.
Research and tradition
Reishi is one of the most studied mushrooms in the world. Its beta-glucans and ganoderic acids have been the subject of research for decades, and it remains a staple in traditional Chinese and Japanese wellness practice. Findings vary, and reishi is best appreciated for its long cultural history.
Why reishi pairs with chocolate
The bitterness of reishi echoes the roasted notes in dark cocoa. Our Polkadot dark chocolate bars show how earthy, grown-up flavors can sit comfortably alongside rich Belgian chocolate.
Frequently asked questions
Can you eat reishi like a normal mushroom?
Not really. Reishi is hard, woody and bitter, so it is usually sliced and simmered into tea or made into an extract rather than cooked and eaten.
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