Mushroom tea
Mushroom tea is an infusion of mushrooms in water, made by using edible mushrooms, psychedelic mushrooms (such as psilocybe cubensis), and/or medicinal mushrooms (such as Reishi).
The active ingredient in psychedelic mushrooms is psilocybin, while the active ingredients in medicinal mushrooms are thought to be beta-glucans.
The extraction process involved in creating mushroom tea is variable, but typically involve repeatedly soaking the mushrooms in less-than boiling water and straining the fungal matter afterwards.
By extracting the components of the fungal matter into the boiling water, residual psilocybin can be accumulated and stored for later use.
Many variations exist in creating mushroom tea, including simple straining, using teabags, using coffee makers, adding vitamin C, and slightly acidifying the water (ex: with lemon juice).
The resulting tea can be mixed with certain other drinks in order to dilute any unpleasant taste, being careful that the mixture will not destroy the active substances.
Depending on the quality of the extraction, the remaining solid matter may have some residual active substances. It can be consumed (being fully hydrated), used in another batch, or discarded.
Korea
| Korean name | |
| Hangul | 버섯차 |
|---|---|
| Hanja | --茶 |
| Revised Romanization | beoseot-cha |
| McCune–Reischauer | pŏsŏt-ch'a |
| IPA | [pʌ.sʌt̚.tɕʰa] |
In Korea, mushroom teas known as beoseot-cha (버섯차) are made from edible mushrooms such as black hoof mushroom, lingzhi mushroom, oyster mushroom, scaly hedgehog, and shiitake mushroom.
- Neungi-cha (능이차) – scaly hedgehog tea
- Neutari-cha (느타리차) – oyster mushroom tea
- Pyogo-cha (표고차) – shiitake mushroom tea
- Sanghwang-cha (상황차) – black hoof mushroom tea
- Yeongji-cha (영지차) – lingzhi mushroom tea[1]
See also
References
- ↑ "Yeongji-cha" 영지차. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.