Kampo-inspired liquid · 100 ml
Reishi
Mushroom Liquid with Oatstraw, Skullcap, Lemon Balm & Tulsi
A mushroom and herb liquid inspired by old herbal traditions from East Asia, Europe and India. It has five ingredients. We prepare each one on its own, then blend them together.
- Australian-grown Reishi fruiting bodies
- Small-batch
- No fillers or artificial additives
Dispatched next business day via Auspost
About this formula
Reishi and its companion herbs carry deep roots in traditions where stillness was considered a practice, not an absence. Rooted in Kampo philosophy, this formula brings them together as a considered whole.
Reishi
Ganoderma lucidum
Known as Ling Zhi in China and Reishi in Japan, this mushroom has appeared in East Asian texts for over 2,000 years. It became a symbol of harmony, longevity, and inner stillness, depicted in art and imperial imagery across centuries of recorded history.
Oatstraw
Avena sativa
Gathered throughout Europe for generations, Oatstraw has long been valued in herbal tradition for its association with nourishment, simplicity, and life's natural rhythms. It brings a grounding quality to this blend, connecting East Asian tradition with European herbal practice.
Skullcap
Scutellaria lateriflora
Long associated with quiet reflection in Western herbal traditions, Skullcap has historically been used in practices centred on contemplation and quiet presence. Its place in this formula reflects the cross-cultural thread running through each ingredient.
Lemon Balm
Melissa officinalis
Cultivated in monastery gardens across Europe for centuries, Lemon Balm became woven into traditions of mindful daily ritual. Its gentle presence in herbal practice spans cultures and generations of recorded use.
Tulsi
Ocimum tenuiflorum
Revered in India as a sacred plant associated with devotion, presence, and purposeful living, Tulsi has held a central place in Ayurvedic tradition for thousands of years, connecting this formula to a third distinct lineage of herbal practice.
How it's made
Why we use two steps
We make Reishi 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
Draws out polysaccharides and beta-glucans. People in East Asia have made mushroom teas this way for a very long time.
Alcohol
Captures triterpenoids and other constituents that would be lost entirely in a water-only process. Doing both steps gives a fuller picture of the mushroom.
Oatstraw, Skullcap, Lemon Balm and Tulsi: hot water only
All four herbs are prepared in hot water, consistent with the traditional preparation methods in which they have been used for centuries - decoctions, infusions, and teas.
MAKING IT PART OF YOUR DAY
How to use
In a drink
1-2 ml daily
Add it to warm water, herbal tea, or any drink you like.
When and how
Any time that suits you
Many people like it in the evening.
Consistency
Keep it where you'll see it
Put the bottle next to the kettle or your tea cups.
Rooted in tradition
Kampo philosophy
This formula draws from three distinct herbal lineages - East Asian, European, and Ayurvedic - brought together under Kampo philosophy. Each tradition, independent of the others, arrived at similar values: that stillness is cultivated, not stumbled upon, and that daily practice is how it is kept.
Kampo is the Japanese way of using herbs together. Its idea is that herbs chosen to go together say more than any one herb alone. We chose these five because their traditions share the same idea.
Stillness is not the absence of activity. It is a practice, something returned to, daily, with intention.
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.