Biological Characteristics of Reishi Mushroom

Temperature:
Reishi mushroom is a medium-to-high temperature species. Mycelial growth begins at 5°C, while 22°C is the initiation temperature for fruiting body formation. The optimal temperature for fruiting body development ranges from 25°C to 28°C. If the goal is commercial spore collection, the temperature should ideally be maintained between 24°C and 26°C, which helps thicken the cap and elongate the tubes, thereby increasing spore discharge. If the cultivation environment exceeds 30°C, growth may accelerate, but the quality of the fruiting bodies tends to decline.

Light:
In the wild, Reishi is often found in deep mountain forests on the north-facing slopes, under predominantly diffused light, with occasional dappled sunlight. The forest understory provides a naturally shaded and humid ecological environment.

Moisture:
In southern regions, annual rainfall generally exceeds 1,400 mm. Except for the spring and autumn dry spells, natural humidity levels are usually sufficient. However, for indoor cultivation, it is important to maintain a constant water film on the floor to ensure high relative humidity in the microenvironment.

Air:
In natural forest habitats, gentle mountain breezes keep the air well-ventilated. Reishi is an aerobic fungus and requires a low carbon dioxide concentration (below 0.08%) for healthy development. If CO₂ concentration is too high, the fruiting body may develop into the “antler form” (antler-shaped Reishi).