Quick note before we start: I can’t help with making tea from illegal psychedelic mushrooms. I keep things safe and legal. But I do make and review legal mushroom teas all the time—reishi, chaga, lion’s mane—and they’re cozy, earthy, and great for a calm night or a focused morning. Here’s what I actually used, how I brew them, what tasted good, and what flopped. Need a more granular, photo-heavy walkthrough? You can skim my full step-by-step guide to legal mushroom brews right here.
If you’d like a science-backed explainer on why these specific mushrooms show up in wellness circles (and get a few pro brewing pointers), the rundown from Food Network’s Healthy Eats team is a solid place to start.
Wait, what do I even use?
I’ve tested these at home, more than once:
- North Spore Chaga Chunks (bag of rough, dark chunks)
- Buddha Teas Reishi Mushroom Tea (tea bags)
- Four Sigmatic Think (Lion’s Mane) packets
- Om Mushroom Master Blend powder (a scoopable mix)
I used a saucepan, a kettle, a mesh strainer, and a little milk frother. Nothing fancy. But the frother helps a lot with powders. That little thing earns its keep.
Chaga: cozy campfire cup
How I make it (my go-to method):
- Add 1 handful of chaga chunks (about 10–12 small pieces) to a small pot.
- Pour in 3 cups of water.
- Simmer on low for 25–35 minutes. Keep it gentle. No wild boil.
- Strain into a mug. Add honey or a tiny pinch of salt.
Sweetening note: I sometimes skip the honey and reach for a sugar cube instead—if you like geeking out on all things sugar (its history, the many varieties, and how each one tweaks flavor) you’ll love exploring SugarBook for a deep, fun dive that can inspire fresh ideas for sweetening your next mug without overpowering the mushroom’s earthy tones.
Taste notes from my kitchen: deep, woody, and smooth—like cocoa met tree bark, in a good way. I made this twice in one week. The second steep still worked; I simmered the same chunks again for 20 minutes, and it was lighter but still warm and nice.
What I liked:
- Silky mouthfeel. Cozy, like a blanket.
- Takes honey well. Also loves a cinnamon stick.
What bugged me:
- If you rush it, it tastes flat.
- Simmer too hard? It gets bitter fast and the house smells like wet wood. My husband walked in and said, “Did we boil a log?”
Reishi: a slow, quiet nightcap
What I used: Buddha Teas Reishi Mushroom Tea bags. I also tried reishi slices from my local herb shop, but the tea bags were easier for weeknights.
How I brew:
- Heat water to just off boil.
- Steep 1 bag in 10–12 ounces of hot water for 6–8 minutes.
- Add a dash of vanilla and a drizzle of honey. Sometimes I toss in an orange peel for 30 seconds.
Taste notes: bitter at first, then oddly sweet on the finish. It feels grounding. I drink it after a long day when my brain won’t quit.
What I liked:
- Simple, steady, calming. My shoulders drop after a few sips.
- Orange peel softens the bitter edge.
What bugged me:
- If you over-steep, it bites back. Like chewing on a pencil. I set a timer now. I had the same learning curve with green tea—the first cup was so harsh that I ended up writing a whole post about why my first green tea was so bitter and how I fixed it.
Pro tip I learned the hard way: reishi slices need a simmer (20–30 minutes). Tea bags just need a steep. Mixing those methods got me a harsh, weird brew once. Don’t do what I did.
Lion’s Mane: bright, brain-on morning cup
What I used: Four Sigmatic Think packets and Om Mushroom Master Blend powder. The packets tasted cleaner. The Om blend was fine too, just earthier.
How I make it:
- Empty one Four Sigmatic packet into a mug.
- Add 8–10 ounces of hot water.
- Froth or whisk for 10 seconds.
- Add a splash of oat milk and a pinch of cinnamon.
Taste notes: light roast vibes without the crash. A little nutty. I sip this before writing or meetings. I don’t feel wired. I feel steady. Like my thoughts line up without shouting.
What I liked:
- Mixes fast. No grit if you froth.
- Plays well with milk. Oat milk was the winner in my house.
What bugged me:
- If you only stir with a spoon, it can clump. Use a whisk or frother.
- The Om blend can taste “dirt-forward” if you add too much. I keep it to half a scoop in 8 ounces.
Two small tweaks that made a big difference
- A pinch of salt. Sounds odd, right? But it rounds out the bitter in reishi and lifts the cocoa notes in chaga. Like magic, but legal.
- Ginger coin, not slices. One coin-sized piece adds warmth without making it spicy. Three slices? Too much. My tongue got bossed around.
What didn’t work for me
- Rolling boil. This wrecked chaga and made reishi cranky. Low and slow wins.
- Powder straight into lukewarm water. Grit city. Heat first, then whisk.
- Cheap metal strainers with big holes. I got floaters. Use a fine mesh.
Who should try what?
- Want calm at night? Reishi tea bag, 6–8 minute steep, honey + orange peel.
- Want cozy vibes on a cold day? Chaga chunks, 30-minute low simmer, tiny pinch of salt, cinnamon stick.
- Want a focused morning? Four Sigmatic Lion’s Mane packet, hot water, oat milk splash, quick froth.
If you’re in Elko and think sharing a mellow mushroom brew could be a relaxed way to spark conversation with someone new, check out local hookup spots in Elko for an easy way to connect with like-minded people who also enjoy low-key, no-pressure meet-ups over a warm cup.
Little gear, big payoff
My MVPs:
- Mesh strainer (fine)
- Milk frother (battery one is fine)
- Small saucepan with a lid (keeps steam and flavor in)
You can design a simple label or jar cover for your mushroom tea stash in minutes over at Covermaker.
Cleanup tip: Soak the pot with warm water right after. Dried reishi film is stubborn. I learned this at 10 p.m., grumbling at the sink.
Final sip: my honest take
If you want a soft landing at night, pick reishi. If you want a hug in a mug, simmer chaga. If you want clear, friendly focus, go lion’s mane. I switch based on mood and season. In winter, chaga lives on my stove. In spring, I lean lion’s mane for bright mornings.
For an even broader look at mushroom traditions, benefits, and recipe ideas, the aptly titled “Mushroom Magic” article on Go Vita reads like a pocket handbook you’ll actually finish.
And again—this is about legal mushroom teas you can buy in stores. If you’re unsure about any ingredient, check the label and your own needs. As for taste, it’s a little wild at first. But you know what? Once it clicks, it feels like a small ritual. Simple, warm, steady. I’ll keep brewing. If you like tinkering with simple herbal DIYs, you might also enjoy my experiment making rosemary water for hair—including what worked, what flopped, and the exact recipe.