Lachaimmm

Teas & tinctures: blending flavor and philosophy—one drop at a time.

05/12/2026

A simple but delicious breakfast. An egg from a friend, served on bread from and topped with the most delicious oyster mushrooms from . It doesn't get any better 😋

04/24/2026

Some fun events coming up! Hope to see you there 😊

04/18/2026

I received my first customer art today and it touched my heart ❤️ I was turned into an amanita muscaria and it's been bringing me smiles all day. A perfect fit for Earth Day, go outside and enjoy it 😀 I think I might have to update my LinkedIn head shot...but first time to transplant some peach and fig trees

03/27/2026

Being a small business owner requires far more hats than I was expecting. My favorite of which I first took in preschool, arts and crafts 🤣 Looking forward to seeing you all at tomorrow! I'll be bringing some iced drinks and amazing herbs and mushroom extracts.

03/23/2026

I’m deeply grateful for the community I experienced this past Saturday.

It took nearly 17 nonstop hours to vend across two events, but the energy never faded. Every exchange, every conversation, and every moment shared with such beautiful souls kept me nourished and inspired.

The day began at the —where LaChaiMmm first took root nearly a year ago. When I started, I knew I wanted to offer high-quality, high-dose herbs and mushrooms… but I had no idea what I would receive in return. Since then, people have brought me medicinal herbs grown from the very grounds on which we stood, others brought mushrooms foraged from our shared ecology, and, beyond that, an abundance of conversations fostered over countless moments.

As day turned to night, the energy shifted at the Moon Market hosted by .stones. A different rhythm emerged. I introduced a new mocktail menu and released my first botanical tea extracts—an offering that felt aligned with something bigger unfolding. The night carried the sense of new beginnings: the start of the astrological year, the initiation of a new gathering, and the blossoming of new relationships.

This path has crystallized something within me: even when the world feels wrapped in chaos, when you integrate yourself into community...you will feel at home.

Much love,
Matthew

02/04/2026

Cordyceps gives you a boost that will take you straight into spring!

12/24/2025

Mushrooms are miraculous.
They move earth just to fruit, literally pushing through rock and fallen logs.
And yet, when you reach for them, they are delicate, breaking easily in your hands.
As the holidays approach, this feels like a lesson worth embodying.
Be strong: you moved earth to be here.
Be fragile: open yourself to feelings and welcome new ways of thinking.
And most importantly, bear beautiful fruit 🍄
Happy Holidays ❄️🕯️🤲

12/06/2025

Some herbs shine alone.
These work together:
a cup warming the body,
plants calming the spirit,
a dropper focusing the mind.
Simple, synergistic support.
🐦🌱🍵

04/24/2025

🌿 Ingredient Spotlight: Jaggery

Jaggery is one of the least refined forms of sugar, made by evaporating raw sugarcane juice without stripping away its molasses. This minimal processing preserves natural vitamins and minerals like iron, magnesium, potassium, folate, and vitamin A, making it a more nourishing alternative to refined sugar.

Like many foods, jaggery’s history is as rich as its flavor. Ancient Ayurvedic texts dating back to the 6th century B.C. praised it for its ability to purify the blood and aid digestion. Its uses span from desserts to curries and even temple offerings, where it serves as a sacred sweet for deities.

When it comes to chai, jaggery is a game-changer. Its deep, earthy sweetness carries hints of caramel with pops of citrus, enhancing the warmth of chai spices while rounding out the boldness of black tea. It doesn’t just sweeten—it harmonizes, bringing everything together in one rich, balanced sip. 🍵✨

04/18/2025

🍵 Ingredient Spotlight: Assam Tea

A Colonial Twist on an Ancient Tradition

Before tea leaves danced into every cup of chai across India, spiced milk was already a beloved tradition—warming blends of ginger, cardamom, and other spices simmered into creamy, comforting drinks. Tea wasn’t part of the mix…at least not yet.

That began to change in 1823 when a Scottish explorer, Robert Bruce, stumbled upon a unique tea plant during a trading expedition. He was led to the Singpho chief, whose people had long been using the Assam tea variety in both beverages and food. The British, eager to break China’s monopoly on tea, quickly seized the opportunity and began large-scale cultivation in Assam.

As tea plantations flourished, so did a shift in taste. Locals began adding Assam’s bold, malty leaves to their traditional spiced milk, giving rise to what we now know as chai.

With relentless monsoons delivering up to 12 inches of rain per day and temperatures soaring past 95°F, Assam's steamy climate creates a tea unlike any other—rich, full-bodied, and robust enough to stand up to milk and spices. Thanks to this ideal environment and an extended growing season, Assam produces nearly 1.5 billion pounds of tea annually—half of India’s total tea production and 10% of the world’s supply!

So, the next time you sip chai, remember—you’re tasting a fusion of tradition and history, steeped in every cup. ☕✨

P.S. The story of colonization runs even deeper with curry…

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Redding, CA

Website

http://lachaimmm.com/

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