Shiitake Tea

Shiitake Tea

To me the shiitake mushroom is a beautiful mushroom. The joy of Aveline Kushi teaching us how to make shiitake tea, with the heart felt appreciation that she had for the effect of the preparation of all food, is one thing. After preparation, tasting the flavour and effect of drinking the tea is another thing…..also heart felt.

An important aspect of healing tea is to find a chair, stool, step, patch of grass, sit down, breath deep, smile and slowly drink the tea until the aha sense comes. With camomile a restfulness, with shiitake a soothing and strength in equal amounts, almost like magic. My organs respond, quieten, awaken in unity.

Shiitake Tea

To me the shiitake mushroom is a beautiful mushroom. The joy of Aveline Kushi teaching us how to make shiitake tea, with the heart felt appreciation that she had for the effect of the preparation of all food, is one thing. After preparation, tasting the flavour and effect of drinking the tea is another thing…..also heart felt.
Course Drinks

Ingredients

  • Shiitake mushroom
  • water

Instructions

  • Take a large saucepan fill with water, fill with dry shiitake’s, About two or three good handfuls depending on pot size.
  • Soak overnight or for a few hours. No salt added!
  • In the morning slowly on a low flame bring almost to boil much better if you don’t boil them turn down to simmer for about 40 mins until the lovely rich colour is there with great smell.
  • Leave the shiitake in the pot. With a ladel serve yourself or / and your friends.
  • When all the liquid has been enjoyed, the shiitake are still there; fill the pot again with water, leave for an hour cook again slowly, calmly about one hour. The liquid will be less strong yet delicious for the following day. Then use the mushrooms to fry or cut for stew and so on.

Notes

The colour to go for is a deep yet transparent brown, not some pale ineffective affair.
Respect the deep purpose of the tea, sense it, feel it. Do not add anything to weaken its’ power to strengthen the organs and body system.  Often many of us are full stress, salt, miso and shoyu.
 

 

Shiitake relieve and nourish. When we sit, sip and feel, we know how they affect us, but here it is:-  Vit D, heart health, calm liver, reduce inflammation, support immune and digestive system and brain.

When all the liquid has been enjoyed, the shiitake are still there; fill the pot again with water, leave for an hour cook again slowly, calmly about one hour. The liquid will be less strong yet delicious for the following day.

Then use the mushrooms to fry or cut for stew and so on. 

When not making tea soak well, take out the stem and use whole, halved, quartered or sliced in stews, soups, with different grain. Avoid throwing away the great soaking water simply add to the cooking water.

Happy making, sharing, drinking!