It’s fair to say that Reishi slices are among the most accessible Reishi products available.

Professor Lin Zhibin from Peking University Health Science Center once expressed in an interview his hope that Reishi would become a household staple, enjoyed daily like tea. Today, Reishi is indeed becoming increasingly popular, with many households keeping Reishi slices on hand for steeping or brewing.

So, how can you get the most out of Reishi slices? What are the differences between boiling, steeping, vacuum-flask brewing, or alcohol infusion? Which method offers the best value?

This practical question was explored through rigorous scientific research by the Edible Fungi Institute of the Shanghai Academy of Agricultural Sciences. Their findings were published in the February 2017 issue of Acta Edulis Fungi.

Recommended Method: Vacuum Flask Steeping for 40 Minutes

The study used Reishi fruiting bodies from two different sources. Researchers tested four preparation methods: boiling (simmering in water), steeping (like tea), vacuum-flask brewing (sealed steeping), and alcohol infusion. They then measured the levels of Reishi triterpenes and polysaccharides dissolved into the liquid to determine which DIY method released these key Reishi components most effectively.

Components define its traditional value. Reishi triterpenes and polysaccharides are recognized for their significance in traditional wellness practices. Therefore, the ideal scenario is to maximize the intake of both these active components.

After comparison, the surprising winner was the simple "vacuum flask steeped for 40 minutes" method!

Researchers noted this method: "Effectively releases a significant portion of both polysaccharide and triterpene components. It is suitable for home use, convenient for on-the-go consumption, energy-efficient, time-saving, and preserves flavor."

Boiling/Steeping/Flask Brewing: 40 Minutes is Sufficient

Significant Triterpene Variation Between Reishi Types

The study also revealed several interesting findings:

40 Minutes is Optimal for Water-Based Methods:

For boiling, steeping, and vacuum-flask brewing, the release of polysaccharides and triterpenes increased steadily up to 40 minutes. Beyond this point, no significant further increase occurred. Longer isn't necessarily better; 40 minutes suffices.

Alcohol Infusion Yields Low Polysaccharides:

While alcohol infusion released a wider variety and higher quantity of triterpenes, the amount of polysaccharides dissolved was very low. Even after 7 days of soaking, the polysaccharide yield was less than what was achieved with just 10 minutes of boiling, steeping, or flask brewing. Therefore, alcohol infusion is not the optimal method for obtaining the full spectrum of Reishi components.

Hot Water Releases Some Triterpenes:

Pure Reishi triterpenes are typically insoluble in water. However, in hot water, as polysaccharides are released from the cell walls of the fruiting body, certain triterpene compounds (like Ganoderic Acids A, D, F) also dissolve.

Regarding the variety of triterpenes released, vacuum-flask brewing performed similarly to alcohol infusion. Regarding total triterpene quantity, alcohol infusion for 7 days yielded the most (95% release rate), followed by boiling and vacuum-flask brewing for 40 minutes (over 80% release).

Triterpene Content Varies Greatly by Reishi Type:

The study compared the total polysaccharide and triterpene yields from different Reishi varieties using the various methods. Results showed minor differences in polysaccharide levels, but significant variation in triterpene content between types.

This reinforces that "not all Reishi is the same" and highlights the importance of selecting Reishi from reputable sources to meet expectations.

After reading this, you might feel the urge to grab those Reishi slices from your drawer, place them in a vacuum flask with boiling water, and steep for 40 minutes!

Supporting well-being can be cost-effective, effortless, time-efficient, and simple. Perhaps the aspiration expressed in the ancient book Shennong Ben Cao Jing which describing it as supportive, can be gently realized through the simple daily ritual of enjoying a cup