Reishi is woody and noticeably bitter. Taste a small amount of a correctly prepared base before making a full flavored drink.
Taste is not a test
Bitterness does not reveal the amount of a particular compound or predict a health result. Species, cut, water ratio, and preparation all influence taste. A prepared extract and a simmered slice can produce different flavors without a simple stronger-versus-weaker ranking.
Complement the bitterness
Roasted cacao and cinnamon offer a warm contrast, while ginger adds sharpness. Milk changes texture; water dilutes harshness. Start with those adjustments before sweetening heavily. A large dose of sugar may produce a drink that is simultaneously too sweet and too bitter.
You do not have to like it
An enjoyable routine need not include every ingredient. A lion’s mane dinner and a reishi beverage are different experiences. Disliking a bitter drink is not a failure, and unpleasantness is not proof that a product must be beneficial.