Mushroom teas are steeped in history. Since ancient times they’ve been used to boost health and vigor. Cambridge resident Liat Racin worked as a social scientist and discovered the benefits of the teas for herself. Two years ago she launched Tamim Teas. She sources mushrooms from New England family farmers, dries the fungi, and adds the bits and pieces to organic herbs she also sources locally when she can. Racin uses five different types of mushrooms as bases for the blends: shiitake, reishi, maitake, lion’s mane, and chaga ($9.95 for 1.5 ounces). “I know mushroom teas can be strange for some people,” says Racin. Flush with herbs, the caffeine-free teas don’t taste mushroomy. One choice, Shiitake Uplift, has some earthiness, but ginger, lemongrass, and lemon peel give the drink a citrusy and bright taste. Chaga Chai is a mix of chaga mushrooms and a spicy chai blend; Lion’s Share is subtly sweet from lion’s mane mushrooms and fragrant with turmeric and ginger. Put the blends in a thermos or teapot and immerse for 15 to 30 minutes. The tea won’t taste bitter even with a longer steep. “It has been a rewarding experience reintroducing mushroom teas into our modern tea culture,” says Racin. Available at Brookline Grown, 14 Pleasant St., Brookline, 617-487-8687; Cambridge Naturals, 23 White St., Porter Square Shopping Center, Cambridge, 617-492-4452; Salt & Olive, 1160 Massachusetts Ave., Cambridge, 857-242-4118; The Local Fare, 2 Lake St., Arlington, 781-218-9748; or go to www.tamimteas.com.
Ann Trieger Kurland can be reached at email@example.com.