I wrote an article a while back about how to make a large batch of Reishi tea and then put it in the freezer in ice cube trays for easy daily dosage Reishi tea. The article details the very positive benefits of this amazing mushroom so I’ll encourage you to go there if you want to examine Reishi’s benefits more closely.
In this article I want to explain how to make a Reishi “double extraction”. That means a blend of a decoction (water based extraction) and a tincture (alcohol based extraction.) One of the key aspects of working with Reishi is understanding that different medicinal constituents are extracted from hot water and from alcohol and that combining these two methods makes for a superior medicine.
Hot water extract/AKA decoction: A water based extraction, as described in my other post, pulls out large-branched chains of polysaccharides that are found in the cell walls of the mushroom. Its hard to breakdown these polysaccharides without the help of hot water. Our normal digestive process doesn’t do the trick and a lot of the medicinal value escapes without the denaturing process of decocting the fungus. These polysaccharides improve immunological function in a variety of ways. They also have anti-tumoral activity and inhibit the growth of cancerous cells as well as improve immune function during chemotherapy.
ETOH Extraction: But the polysaccharides are not the only useful part of Reishi. This amazing medicine also contains a variety of other constituents such as triterpenoids and sterols that are also quite helpful and can only be extracted via alcohol. Triterpenoids such as ganoderic and lucidenic acids are responsible for anti-inflammatory, hypotensive and adaptogenic qualities can only be extracted by using distilled alcohol via tintcuring.
So, the first key to working Reishi is procuring the best available mushroom for your medicine. There is a lot of controversy in this area because wild Reishi is generally considered to be the most potent but over harvesting of wild Reishi has led to it becoming increasingly endangered. Because of this I suggest only buying top quality organically grown Reishi. Mt. Rose herbs sells organic and responsibly harvested Reishi slices.
Double Extraction Instructions:
In this article I will start by making a quart of Reishi tincture. I will use half of it and add that to a pint of reishi decoction to make a quart of “double extracted” Reishi.
Generally a quart jar can take about 75 grams or approx 2.5 ounces of reishi slices.
Then place the Reishi in a blender. I have a great Vitamix that can really chop up hard mushrooms like Reishi.
If one is making a double extraction with equal parts decoction and tincture, you will want to use a high proof alcohol. I diluted my 190 proof ever clear to make it 80 percent alcohol (160 proof).
That way it will come out to a 40 percent/80 proof double extraction when combined with the decoction. You want to end up with no less than a 40 % combined extraction because it will be preserved for longer. Lower extractions (25 %) will not keep as long.
OK- so then blend Reishi and alcohol in the mixer until your Reishi is cut up into little bits. This will give greater surface area and improve the extraction of constituents in your tincture.
Now place your cut up Reishi in a quart jar. Fill it up most of the with alcohol covering the Reishi about an inch above. - Cap it and let it sit for 4 weeks.
After that period, uncap your quart jar, decant the alcohol through a filter and remove the reishi mushroom. You will then have a potent Reishi tincture.
Now at this point most folks call for using the same Reishi and decocting it but I have decided to start over with a fresh batch of Reishi. I take another 75 grams of reishi and again put it in a blender with about a quart of water.
I then bring the reishi and water to a boil, let it simmer until the extraction is reduced to a pint. Then the reishi decoction can be added to one pint of the reishi tincture in a ratio of 1:1 to make a 40 % alcohol double extraction. You can add honey to give it a nice taste and for preservative as well.
This is about a quart of Reishi 40 % alcohol double extraction. Try taking about 2 teaspoons per dose up to three times a day.
The whole process is not too complicated and suddenly you have approximately 32 ounces of double extraction of Reishi. If you were to purchase that ounce by ounce from a store, that would cost close to 500 dollars. If you make it yourself it will cost about 30 dollars…a heck of a lot cheaper. Enjoy!
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