● Origin: Changbai Mountain, Jilin , China
● Expired Date: 36 Months
● Net Weight: 250g
● Storage Conditions: Dry, Refrigerated;
About Lingzhi Lucid Ganoderma
The lingzhi mushroom or reishi mushroom (traditional Chinese: 靈芝; pinyin: língzhī; Japanese: 霊芝; rōmaji: reishi; Vietnamese: linh chi; literally: "soul/spirit mushroom") is a species complex that encompasses several fungal species of the genus Ganoderma, most commonly the closely related species Ganoderma lucidum, Ganoderma tsugae, and Ganoderma lingzhi. G. lingzhi enjoys special veneration in East Asia, where it has been used as a medicinal mushroom in traditional Chinese medicine for more than 2,000 years,making it one of the oldest mushrooms known to have been used medicinally.
Names for the lingzhi fungus have a two thousand-year history. The Chinese term lingzhi 靈芝 was first recorded during the Han dynasty (206 BC – 9 AD). Petter Adolf Karsten named the genus Ganoderma in 1881.
Lingzhi is a polypore mushroom that is soft (when fresh), corky, and flat, with a conspicuous red-varnished, kidney-shaped cap and, depending on specimen age, white to dull brown pores underneath.It lacks gills on its underside and releases its spores through fine pores, leading to its morphological classification as a polypore.
Because of its bitter taste, lingzhi is traditionally prepared as a hot water extract product.Thinly sliced or pulverized lingzhi (either fresh or dried) is added to a pot of boiling water, the water is then reduced to a simmer, and the pot is covered; the lingzhi is then simmered for two hours.The resulting liquid is fairly bitter in taste and dark, with the more active red lingzhi more bitter than the black. The process is sometimes repeated for additional concentration. Alternatively, it can be used as an ingredient in a formula decoction or used to make an extract (in liquid, capsule, or powder form). The more active red forms of lingzhi are far too bitter to be consumed in a soup.
Step 1 . Chop 100g Lingzhi as 1cm chips.
Step 2 . Put into 500cc procelain pot and add 200cc water then boiling about 50~60 minutes.
Step 3 . Once soup become yellow color, pour out the soup to container. Then add 150cc water and boil 30~50 minutes.
Step 4 . Pour out water to container again and then add 100cc water and boil again with 30~50 minutes.
Step 5 . Combine 3 times water to bottle and storage in fridge when cool down.
Step 6. Drink anytime you want and no limitation.