Practical Techniques and Experience Sharing on Lingzhi (Reishi) Bonsai Shaping

1. The caliber of the cultivation container controls the density of the fungal branches. If a large-capacity, wide-mouth bottle of 1000 ml to 3000 ml is chosen, the fungal branches will mostly form clusters of lingzhi (reishi), resembling swirling colorful clouds; if an infusion bottle is used for cultivation, it will mostly produce single branches with long stems, and a single-stemmed lingzhi symbolizes the ruyi scepter; if a canning jar is used for cultivation, two lingzhi can be kept and tied together to form mandarin-duck lingzhi, the best gift for newlyweds.

2. Oxygen-controlled shaping. Place lingzhi that has already formed a cap but has not stopped growing into a poorly ventilated container (such as a vat or bucket) to promote the appearance of a proliferated layer beneath the cap. From the thickened cap, a secondary fungal stem can also grow; continue to provide poor ventilation so the stem keeps growing, then take it out of the vat or bucket to improve the ventilation conditions, and a fruiting body with a double-layered cap can be formed.

3. Carbon dioxide-controlled shaping. When the carbon dioxide concentration exceeds one part per thousand, lingzhi does not easily form a cap, and the fungal stem continuously branches in an antler-like shape. Using this principle, concentrate the fungal bottles, fungal bags and log segments that have already grown primordia into a small room with good airtightness, close the doors and windows and let them grow, and after a period of time a large number of abnormally shaped lingzhi can be obtained.

4. Temperature-controlled shaping. Lingzhi is a high-temperature fungus, and the fruiting body needs a room temperature above 25°C to open its cap. If cultivation bottles or bags that have formed fruiting body primordia are placed at a room temperature below 20°C, long stems, thick stems or irregular caps will be formed. Through temperature changes, caps can also form on the fungal stems, forming ruyi-type tall-stemmed shaped lingzhi.

5. Light-controlled shaping. The growth of the lingzhi fruiting body is phototropic. By controlling the direction of light, the intensity of light, and adjusting the intensity of light quality, the size of the cap and the thickness of the fungal stem can be influenced, making the shapes more diverse. If light is blocked on all four sides, the fungal stem grows vertically; if light is provided on one side, the lingzhi grows toward the lit side; and if the direction of light is constantly changed, the lingzhi grows in a twisted and curved manner.

6. Physical shaping. Wrap the growing lingzhi fungal branches with plastic film to make them form various shapes such as curves and nodules, then through manual positioning and external forces such as pressing, pulling, drawing and climbing, bonsai with no fungal stem in imbricate form, lying-trunk form, clustered form, and one-trunk-multiple-branch form can be obtained. If shaping is done through artificial molds, the effect is also good.

7. Chemical shaping. Applying alcohol to the tips of growing fungal branches will produce abnormally shaped lingzhi such as thick stems, side growth and nodules. It is worth noting that alcohol must not be applied to the growing lingzhi cap and fungal stem, otherwise it will affect the unique luster of lingzhi and cause it to lose or reduce its ornamental value.

8. Premium shaping. By combining the above seven methods and according to the biological characteristics of lingzhi, that is, dividing the entire growth process of shaping into several stages, and separately changing conditions such as light, temperature, air and water for lingzhi, various premium lingzhi bonsai with brilliant luster, vigorous aged strength, and quaint elegance can be obtained.