Mushroom tea is any tea made by steeping dried or powdered mushrooms in hot water to extract their beneficial compounds. The term covers two distinct categories: functional mushroom teas made from species like reishi, lion’s mane, and chaga, which are consumed for potential health benefits, and psilocybin mushroom tea, which is brewed from psychoactive “magic mushrooms” for a faster-acting psychedelic experience. The version someone is referring to usually depends on context, but both are growing in popularity.
Functional vs. Psilocybin Mushroom Tea
Functional mushroom teas use non-psychoactive species that have long histories in traditional medicine, particularly in East Asian cultures. The most common varieties include reishi, chaga, lion’s mane, cordyceps, turkey tail, maitake, and shiitake. These are sold as loose dried mushrooms, powdered blends, or ready-to-steep tea bags, and they’re legal everywhere. You’ll find them in health food stores, coffee shops, and online retailers, often blended with green tea or herbs.
Psilocybin mushroom tea is a different thing entirely. It’s made by steeping dried psychoactive mushrooms in hot water, and it’s primarily used because brewing changes how the body absorbs the active compounds. When eaten raw or dried, magic mushrooms typically take about 30 minutes to produce effects. Brewed as a tea, effects can begin in as little as five to ten minutes. Many people also report that tea causes less nausea than chewing and swallowing dried mushrooms directly. Psilocybin remains a controlled substance in most places, so legality varies significantly by jurisdiction.
How Mushroom Tea Tastes
If you’re expecting something that tastes like a portobello, mushroom tea is milder than that. Most functional mushroom teas have an earthy, slightly woody flavor. The specific taste depends on the species: chaga tends to be smoother with a hint of vanilla, reishi leans more bitter, and lion’s mane is relatively mild. When mushrooms are fermented with tea leaves before brewing, the result tends to be less bitter and more mellow, with a subtle sweetness. That’s because fermentation breaks down the compounds responsible for astringency and bitterness while boosting amino acids that contribute a savory, umami quality.
Most people don’t drink mushroom tea plain. Honey, ginger, lemon, cinnamon, and milk (dairy or plant-based) are all common additions. Many commercial blends combine mushroom extracts with green tea, chai spices, or cacao to make the flavor more approachable.
Potential Health Benefits
Each mushroom species brings a different set of compounds to the cup, which is why specific teas are marketed for specific purposes.
Lion’s mane has attracted the most attention for brain health. It contains compounds that stimulate the production of nerve growth factor, a protein your brain needs to maintain and repair neurons. This has made it a focus of research into neurodegenerative conditions like Alzheimer’s and Parkinson’s disease. The research is still largely preclinical, meaning most studies have been done in labs or animals rather than large human trials, but the early findings are compelling enough to drive significant consumer interest.
Reishi is often called the “calming” mushroom. It’s traditionally used for sleep support and stress reduction, and it contains compounds that may modulate the immune system. Cordyceps is marketed for energy and athletic performance, while turkey tail and maitake are commonly associated with immune support. Chaga is rich in antioxidants and is one of the most popular choices for daily mushroom tea.
One important caveat: brewing mushrooms into tea does extract water-soluble compounds like polysaccharides, but some beneficial compounds are not water-soluble and may require alcohol-based extraction (tinctures) or dual-extraction methods to be fully available. A simple hot water steep won’t pull everything out of the mushroom. Products labeled as “extracts” have typically undergone more thorough processing than a simple tea bag.
How to Make It
The simplest method is to buy a powdered mushroom extract and stir it into hot water, which dissolves in seconds. For whole dried mushrooms or chunks (common with chaga), you’ll simmer them in water for 15 to 30 minutes to draw out enough compounds. Chaga in particular benefits from a longer simmer because it’s extremely dense. Some people reuse the same chaga chunks for multiple brews before discarding them.
If you’re using a pre-made tea bag or instant powder, preparation is no different from any other tea. Steep in hot water for three to five minutes, add whatever flavoring you like, and drink. Most people consume one to two cups per day, typically in the morning or early afternoon.
Safety Considerations
Functional mushroom teas are generally well tolerated, but they aren’t risk-free, especially at high doses or with prolonged daily use.
Chaga is notably high in oxalates, compounds that can crystallize in the kidneys and cause damage. In one documented case, a 69-year-old man who consumed 10 to 15 grams of chaga powder daily for three months developed acute kidney injury from calcium oxalate deposits in his kidney tubules. That’s a high dose, but it illustrates that more is not always better. If you have a history of kidney stones or kidney disease, chaga tea is worth approaching with caution.
Reishi mushroom can increase bleeding risk. Memorial Sloan Kettering Cancer Center specifically warns that reishi may interact with blood-thinning medications like warfarin. If you take anticoagulants or antiplatelet drugs, this is a real concern, not a theoretical one.
Other general considerations: some people experience digestive discomfort when first starting mushroom tea, particularly with reishi. Starting with a smaller amount and increasing gradually is a practical approach. Pregnant or breastfeeding women have limited safety data to rely on for most medicinal mushroom species. And because mushroom supplements are regulated as food products rather than pharmaceuticals in most countries, quality and potency can vary widely between brands. Look for products that list the specific extract ratio or beta-glucan content, which gives you a better sense of what you’re actually getting in each cup.