Max's Recipe
For Ganoderma tsugae Tea

I only use mature specimens, dry them usually by letting them sit out
a few days in my apt., and then slice them very carefully, because
they are tough, so you need a strong sharp knife. They should not mold
from sitting out to dry. Then I boil them for 10 min or so, simmer a
half hour or so, and you get a strong but pleasantly flavored tea, not
bitter. For 8-10 cups of tea you only need to cut up maybe half a cup
worth of dry Ganoderma tsugae. Artists conk makes a similarly flavored tea, but
not quite as tasty :)