Decoct the Reishi along with the spices for 30 minutes. The longer it decocts, the stronger it will get. Turn off the heat and add the Green tea. Let it steep for 5 minutes, then strain. Add sweetener or milk/milk substitute to taste. This will make 2-3 cups. 

Part 2: H20

2p Bacopa

1p Gotu kola

1p Ginkgo biloba

2p Dandelion

1/2p Gentian

1/2p Ginger

1p Chaga

1p Rhodiola

1p Licorice

 

Winter ginger immune tea: turkey tail, astragalus root, ginger root. Great preventative tea during winter months when the flu is going around!

 

Reishi-lavender hot cocoa:Make a basic reishi tea, and add lavender to infuse for a few minutes. Strain, and add cocoa, sweetener, and milk to taste. Optional: omit lavender and add a shot of coffee for espresso for a reishi mocha!

·      2c dried elderberries

·      1c dried reishi (Turkey tail or maitake can be substituted)

·      2 cinnamon sticks

·      ½” ginger root, chopped

·      4 whole cloves

·      3 whole star anise

·      Optional: astragalus slices or ½ c echinacea root

·      If a cough/lung irritation is present, marshmallow root or wild cherry bark may be added. 

 

Once the herbs have decocted and the liquid is reduced, strain. Let cool to lukewarm and add 1-2c honey or sugar. 

 

Brew together for 1-2 hours:

·      dandelion whole plant

·      reishi or turkey tail mushrooms (sliced, fresh or dried)

·      cleavers

·      nettles

·      yellow dock

 

Strain and add molasses syrup to taste. Take 2T daily, and store in the refrigerator.