I. The Range
Three tinctures.
One philosophy.
Certified organic · Available now
Each bottle is a quiet conversation between mycology and the body - a dual-extracted concentrate of single-origin fruiting bodies, drawn slowly, bottled by hand.
II. The Ratio
1:3, not 1:5.
The market norm for mushroom tinctures is 1:5. one part dried fruiting body to five parts finished liquid. Ours is 1:3. A markedly denser extract in every millilitre.
A denser extraction takes longer, yields less and costs more to make. It is the only ratio we think worth putting our name to, and the reason a bottle of Shrooma is not a mushroom-flavoured tincture, but a properly loaded one.
Market norm
1:5
One part mushroom, five parts liquid.
Shrooma
1:3
A denser dried-fruiting-body extract.
1:3 refers to extract strength: the ratio of dried fruiting body to finished tincture.
Check your current bottle's density with our Lion's Mane Tincture Strength Calculator a free tool that converts any label into dried mushroom per millilitre, milligrams per dose and price per millilitre.
III. Our principles
More than a wellness brand.We are growers first.
The functional mushroom category is, for the most part, a global powder trade. Most of what's on a UK shelf is mycelium grown on cereal grain in an overseas factory, dried into a flour that is largely starch by weight, shipped in bulk, white-labelled and pressed into capsules by people who have never met the people who grew it. We do the opposite. We grow the fruiting body ourselves on a certified organic urban farm in Oswestry, dry it slowly on the same site, and know exactly which room and which week every batch came from. Wellness is what the bottle does for you. Growing is what we do to earn the right to put it there.
First flush only
We harvest only the inaugural fruiting, the most potent, bioactive expression of the mycelium. Like extra virgin oil, the first press is the truest.
Grown on our urban farm
Our urban farm sits in the centre of Oswestry, Shropshire, a working farm with the room and rhythm to grow everything we need. Lion's Mane and Reishi for the tincture range; alongside grey oyster, yellow oyster, pioppino, golden enoki, black pearl oyster, shiitake and a rotating cast of others for chefs, the café bar and what comes next. Chaga, which refuses cultivation, is hand-foraged by a trusted Scottish partner from wild silver birch in the Highlands.
Fruiting body, never mycelium
We extract from the fruiting body alone, where the beta-glucans and triterpenes live. No grain fillers. No marketing tricks.
Certified organic
From substrate to harvest, every step is organically certified. What enters your body should be as honest as what enters our soil.
“The first flush is the mushroom at its most articulate - everything we make begins, and ends, there.”
Paul Murray · Founder & Cultivator
IV. The Café
A room in Oswestry.
Our café is the working library of the brand: a quiet drinks room where tinctures are paired with single-origin coffee, cacao and chai. Theme evenings, and the people who grew the fungi in your cup.
Now serving
Reishi cacao · Lion's Mane latte · Chaga chai
V. Journal
Field notes, coming soon.
We're putting together a slow, considered writing schedule, on cultivation, the science, the café, and the people who make it. The first entries will be published when there is something worth saying.
The dispatch
Quiet letters, four times a year.
Seasonal notes from the farm, new releases, and occasional invitations to the café. Nothing more.
Sign up for 10% off your first order, plus seasonal field notes, four times a year.