Kampo-inspired liquid · 100 ml
Lion's Mane
Mushroom Liquid with Astragalus, Gotu Kola & Ginkgo Leaf
A mushroom and herb liquid inspired by old herbal traditions. We prepare each ingredient on its own, then blend them together.
- Australian-grown Lion's Mane fruiting bodies
- Small-batch
- No fillers or artificial additives
Dispatched next business day via Auspost
About this formula
Lion's Mane, Astragalus, Gotu Kola and Ginkgo Leaf each have a long history in the places they come from. Our formula is inspired by Kampo, the Japanese way of using herbs together instead of one at a time. We chose these four to go together.
Lion's Mane
Hericium erinaceus
In China, Lion's Mane is called Hou Tou Gu, which means "monkey head mushroom". People in East Asia have written about it for hundreds of years. It has long been linked with monks and scholars.
Astragalus
Astragalus membranaceus
Astragalus is a root. It is written about in a Chinese herb book from almost 2,000 years ago, which ranked it among the top herbs. Classical physicians built entire formulas around it as the principal Qi tonic, its role always to reinforce, never to dominate.
Gotu Kola
Centella asiatica
Classified in Ayurvedic tradition as a Medhya Rasayana, Gotu Kola has been associated for centuries with study, memory, and steady daily practice, historically taken by students committing long texts to memory. Its use spans Ayurvedic and East Asian herbal tradition alike, traditionally prepared as a fresh leaf juice or included in daily tonic preparations.
Ginkgo Leaf
Ginkgo biloba
One of the oldest kinds of trees still alive on Earth. People in East Asia have planted it around temples for more than a thousand years. Because it lives so long, it became a symbol of lasting strength and wisdom.
HOW IT'S MADE
Why we use two steps
We make Lion's Mane in two steps, one in hot water and one in alcohol. Then we combine them. Some parts of a mushroom come out in water, and others only come out in alcohol, so we use both.
Hot water
Hot water pulls out naturally occurring water-soluble compounds, including polysaccharides and beta-glucans. People in East Asia have made mushroom and herb teas this way for a very long time.
Alcohol
Alcohol captures hericenones, terpenes, and other naturally occurring compounds that are less soluble in water and may not be represented in a water-only extraction. Doing both steps gives a fuller picture of the mushroom.
Astragalus, Gotu Kola and Ginkgo Leaf: hot water only
All three herbs are prepared in hot water, the way they have been prepared for hundreds of years.
Making it part of your day
How to use it
In a drink
1-2 ml daily
Add it to water, coffee, or any drink you like.
When and How
Any time that suits you
Many people like it in the morning.
consistency
Keep it where you'll see it
Put the bottle next to the kettle or the coffee machine.
Rooted in tradition
Kampo philosophy
Kampo is the Japanese way of using herbs, based on old Chinese herbal practice. Over hundreds of years, Kampo makers learned to put several herbs together instead of using one alone. Their idea is that herbs chosen to go together say more than any one herb by itself.
Our formula follows that idea. Each of the four has its own long history in East Asian or Indian herbal traditions. We put them together because those traditions share a love of steady habits and simple daily rituals.
A daily herbal practice is not a shortcut. It is a discipline, something done consistently, with attention, over time.
Fleur de FungiThis product is crafted as a food to be enjoyed as part of everyday life. It is not a medicine or therapeutic good. Always read the label.