Of the five mushrooms we work with, tremella is the one nobody has heard of and everybody has probably eaten, at least in a Chinese dessert. It is the mushroom in our mildest coffee, the one people with a sensitive stomach choose, and the one Chinese tradition calls the beauty mushroom. This article explains what tremella is, what tradition and research say, and how to use it.
What tremella is
Tremella fuciformis, the snow mushroom or silver ear, is a translucent, white, jelly like fungus that grows on dead branches of broadleaf trees in warm, humid climates. Dried, it looks like a pale sponge; soaked, it becomes a crunchy, glassy jelly. It has been cultivated in China since the nineteenth century and is sold in every Asian grocery as yin er. It tastes of almost nothing, which makes it a carrier for whatever it is cooked in: sweet soups, rock sugar, goji, pear.
The tradition: the beauty mushroom
In Chinese medicine tremella is said to nourish yin, meaning moisture and coolness, and is assigned to the lungs and the skin. It was a court delicacy and a classic ingredient of sweet soups served for a glowing complexion and against dryness. In Chinese cosmetics it has been used for generations. That is the origin of the name beauty mushroom, and it is a tradition about moisture, not about medicine.
What research looks at
The interest of research lies in tremella polysaccharides, long sugar chains that bind many times their weight in water. In laboratory tests they hold water in a way that invites comparison with hyaluronic acid, which is why tremella extract has moved into creams, serums and masks. Animal and cell studies describe antioxidant and moisture retaining properties. Human studies are few and small, and most of the cosmetic data concern tremella applied to the skin, not eaten. Treat the beauty mushroom as a tradition with a plausible mechanism, not as a proven supplement.
Why tremella is in our coffee
We chose tremella for our mildest blend for two reasons. It tastes of nothing, so it does not fight the coffee, and it fits the idea of a gentle, moisturising cup. The tremella coffee is a mild Peruvian arabica roasted in small batches in Sweden with tremella fruiting body extract, with a pH of up to 6.0 instead of the usual 4 to 5. The low acidity comes from the bean and the roast, not from the mushroom, but the combination is the cup that people with a sensitive stomach pick most often. If that is you, our article on heartburn after coffee explains why acidity matters.
Forms and how to take it
| Form | How | For whom |
|---|---|---|
| Tremella coffee, beans or filter grind | One or two cups a day | Coffee drinkers with a sensitive stomach |
| Liquid extract, double extracted | 1 to 3 ml a day in water, tea or a smoothie | Precise dose without coffee |
| Powdered extract | Half to one teaspoon in porridge, cocoa or soup | The kitchen route |
| Tremella tea | One cup, evening | Caffeine free, warming |
Tremella has no strong time of day. Combine it freely with the other mushrooms; it does not clash with reishi in the evening or lion's mane in the morning. The extract set puts tremella next to lion's mane and reishi.
Taste, texture and cooking
If you want tremella the traditional way, soak a dried piece for twenty minutes, trim the hard base, and simmer it for an hour with pear, a few goji berries and a little honey. It becomes a silky, slightly sweet soup that is eaten warm in winter and chilled in summer. Nothing about it tastes like mushroom.
Side effects and who should ask a doctor
Tremella is a food and is well tolerated. Mild digestive upset in the first days and rare allergies are the only reports. Anyone with a mushroom allergy should avoid it. As with every supplement, anyone on medication, pregnant or breastfeeding should ask a doctor before starting. For how tremella compares with the other four mushrooms, read which functional mushroom is right for you.
Frequently asked questions
What is tremella good for?
In Chinese tradition tremella is the beauty mushroom, eaten for skin, moisture and the lungs, and served as a dessert. Modern interest is in its polysaccharides, which bind a lot of water and are used in cosmetics. For the stomach it matters mostly as the mushroom in our low acid coffee. Human studies are few and small.
Does tremella taste of anything?
Almost nothing. Fresh tremella is a crunchy jelly with a neutral taste that takes on whatever it is cooked in. As an extract in coffee or tea you do not notice it, which is why it is the easiest mushroom for people who dislike the bitterness of reishi.
Is tremella the same as hyaluronic acid?
No. Tremella polysaccharides and hyaluronic acid are different molecules. They are compared because both hold many times their weight in water, which is why tremella extract turns up in creams and serums. Eating tremella is not the same as applying it to the skin.
How do I take tremella?
As coffee, if you drink coffee anyway, as a liquid extract, 1 to 3 ml a day in water, tea or a smoothie, as powdered extract in porridge or cocoa, or as tea in the evening. There is no strong time of day. Start small and give it a few weeks.
Does tremella have side effects?
Tremella is a food in Asia and is well tolerated. Mild digestive upset at the start and rare allergies are the only reports. Anyone with a mushroom allergy should avoid it, and anyone on medication or pregnant should ask a doctor, as with any supplement.