FORMULATION
THE SUPERBLEND STACK®
Seven mushroom extracts. Not one.
Most blends in this category use one mushroom. Some use three. The Superblend Stack® uses seven, each dual-extracted at 20:1, carried in single-origin Peruvian cacao. Here is every ingredient, what it is, and where it comes from.
01 · THE BASE
It starts as chocolate.
Single-origin Peruvian cacao, not cocoa powder. Cacao is the whole bean, milled with its cocoa butter intact — roughly half of it by weight is fat, which is why the cup has body and a proper chocolate finish rather than the chalky texture of a powder drink.
It tastes of milk chocolate and coconut, with a caramel edge. That flavour is doing real work: it is what carries seven mushroom extracts without anyone having to pretend the drink is nice.
There is no coffee in any of the three blends.
02 · THE SEVEN
Seven mushrooms, named properly.
Each one is listed with its botanical name, because in this category the common name alone tells you very little. All seven are organic and dual-extracted at 20:1.
Lion’s mane
Hericium erinaceus
A white, shaggy mushroom that grows on hardwood. Mild, faintly seafood-sweet; almost undetectable in cacao.
Chaga
Inonotus obliquus
A dense black conk that grows on birch. Bitter and woody on its own, earthy in a blend.
Tremella
Tremella fuciformis
The translucent “snow fungus”, used in Chinese kitchens for centuries. Almost flavourless; silky in texture.
Reishi
Ganoderma lucidum
A lacquered, fan-shaped fungus. The most bitter of the seven, which is one reason it is rarely used at a meaningful ratio.
Maitake
Grifola frondosa
“Hen of the woods”, a clustered mushroom found at the base of oaks. Savoury and mild.
Cordyceps
Cordyceps sinensis
A long, slender fungus, cultivated rather than wild-harvested. Faintly sweet, faintly earthy.
Shiitake
Lentinula edodes
The one you already know from the kitchen. Deep and savoury.
03 · THE NUMBER ON THE PACK
20:1
Twenty kilograms of raw mushroom, reduced to one kilogram of extract.
That is the ratio, and it is the reason a teaspoon of this is not the same as a teaspoon of dried mushroom powder.
Dual-extracted means it is done twice — once in hot water, once in alcohol — because the two methods pull out different compound groups, and a single extraction leaves half of them behind. It takes longer and it costs more. Most powders on the shelf are neither concentrated nor dual-extracted, and the label rarely says so.
04 · THE HEMP
Pressed, not extracted.
There are several ways to get cannabidiol out of hemp. Almost all of them are chemical: CO₂ under pressure, ethanol washes, hydrocarbon solvents. They are fast, they scale, and they end in a refined isolate suspended in a generic carrier oil.
We press it. Mechanically, at low temperature — the same principle behind a first-press olive oil. No solvents, no heat, no final refining step. The yield is lower and the cost is considerably higher. What comes back is the compound held in the plant’s own lipids, the way the plant holds it.
THIRD-PARTY TESTED, EVERY BATCH · 10MG PER SERVING
05 · THE SUPPORTING LAYER
The rest of the cup.
Nothing in the blend is there for the label.
Shilajit
A mineral-rich resin that seeps from rock in high mountain ranges, collected and purified. Tarry, faintly smoky.
Acacia fibre
A soluble fibre from the sap of the acacia tree. Tasteless, and what gives the cup its soft body.
Cayenne
A whisper of it. Not enough to read as heat; enough to lift the cacao, the way a pinch of salt lifts chocolate.
PRECISION ONLY
Matcha
Ceremonial-style, stone-ground green tea leaf. Grassy and bright; it is what makes that blend less sweet than the other two.
RITUAL ONLY
Chai
Ginger, cinnamon, green cardamom, black pepper, nutmeg and clove, in that order of prominence. This is the blend that won a Great Taste star, and the judges’ note was that the spicing is perfect.