About Sungertain
From origin, a 200-day cultivation promise, Shiding farm, and certifications, Sungertain turns reishi into a path people can understand and trust.
Origin
This was never a brand built first and explained later. It began because one family needed answers.
"In youth we give our health. In old age, we spend everything trying to get it back." Founder Yeh Keng-lung felt that saying acutely. In the 1970s, as Taiwan's economy took off, he moved from a farming background into trade, but when his wife's health began to worsen with recurring colds and fading energy, he started looking for a way to care for family with confidence.
He went from herb market to herb market, where every specimen looked different in colour, size, and shape, making it impossible to tell what was genuine. Through a careful search, they met Dr. Cheng Long-yen, who had studied occupational pathology at Cambridge University, and the path became clear: if he could not find the real thing, he would grow it himself.
200 Days
Drawing on a family's respect for the land, Sungertain chose a slower, fuller path from research to cultivation.
The fruiting body takes 200 days. Mycelium takes only 10. We chose to wait because richness cannot be rushed into existence. Before dawn, the rounds began. Conditions were checked every three to five hours, and the full 200-day cycle ran from cultivation to harvest, until the harvest moment showed whether those 200 days had truly borne fruit.
In the summer of 1986, Typhoon Wayne struck from an unusual path and tore down the greenhouse wall. Looking at the damaged cultivation room, Yeh Keng-lung saw more than loss. Years of living alongside nature came together in that moment: "When heaven and earth are in harmony, all things flourish. When people are in harmony, prosperity follows from every direction." Respect heaven to grow delicate reishi. Respect people to keep things in harmony. With heaven, earth, and people aligned, the brand finally had a name.
Why Sungertain
Experience, origin, certification, and continuity are gathered into a clear and readable brand story.
Fruiting body
We choose full reishi fruiting bodies instead of fast-grown mycelium because the difference in richness and value matters.
Direct from Shiding
Every step from farm to product happens in Shiding. No middlemen. Full traceability, batch by batch.
Complete certification
SGS testing, organic certification, and US FDA recognition are not labels we chased. They are the result of the way we already worked.
Nearly forty years
From founder Yeh Keng-lung to his son Yeh Chia-hao, the same focus on reishi has passed down as a working promise, not a marketing line.
Shiding Farm
Shiding sits in the mountains of New Taipei. The altitude and terrain create steady temperature swings and humidity, while mountain spring water and organic farming methods let reishi mature at its own pace and produce stable fruiting bodies year after year.
Timeline
The brand began with research and gradually expanded into cultivation, certification, and succession.
Early 1980s
Inspired by Dr. Cheng Long-yen, Yeh Keng-lung begins researching reishi cultivation and builds the first cultivation experience from scratch.
1990s
The direct-operated farm is formally established in Shiding, bringing cultivation, management, and products into one origin.
2012 / 2014
The brand is recognised for reishi extraction and research capabilities.
Recent years
Yeh Chia-hao carries the work forward, linking origin, quality, and a newer way of speaking to the market.
Certifications
We were certified because we had always worked this way, and the standards followed.
Behind every certification is a traceable production process — from spawn to finished product.
See the full production process and lab reports