Thai Lipa Yai takes its name from a village on the island of Koh Samui, and it behaves very much like its tropical origins would suggest — quick to colonise, keen to pin, and comfortable at the warmer end of the range where less heat-tolerant strains start to lose enthusiasm. It's a brisk, willing performer that doesn't need much coaxing.
The fruits lean elegant rather than heavy: tall, fine-stemmed, with golden to light-tan caps that often hold a neat conical or bell shape well into maturity. Flushes tend towards numbers over bulk, so expect a crowded, uniform-looking tub rather than a few showpieces. It's a handsome strain in an understated way, and one that photographs rather better than its yield figures might suggest.
Something to keep in mind: the heat tolerance cuts both ways. Thai lines generally like it warm, and this one can be sluggish if you're running cool — worth checking your temperatures before assuming something's gone wrong.
A little history: Lipa Yai sits on Koh Samui, the same Gulf of Thailand island that gave the world the Koh Samui line — and, like that strain, this collection is usually credited to ethnomycologist John W. Allen (Mushroom John) during his Thai fieldwork in the early 1990s. The island's warm, wet climate and grazing cattle make it about as reliable a spot for wild Psilocybe cubensis as anywhere on earth, which is why so many separate collections came out of such a small area. This variety differs from Koh Samui Super Strain by producing fruits that are much taller and broader; they also produce fruits that are much further apart than the usual cubensis varieties, making up for this in height and width.
Storage: Keep your spores refrigerated, not frozen, from the moment you receive them. Pop them in the fridge straight away, and they’ll happily keep for a couple of months and in perfect conditions, even for years.
Remember: All our products are sold for microscopy purposes ONLY; do not try to grow mushrooms with any of our products; that would be illegal and very naughty. While I have your attention on this matter, it is very surprising to learn how many naughty people there are out there. No judging, but I cannot answer any questions about growing mushrooms. It doesn’t matter if you live somewhere where growing is legal; I still won’t answer any questions – please don’t ask. However, if you do ask me naughty questions, I will unfortunately have to add you to my banned list, and you will be unable to enjoy any of my lovely products. I will also inform Santa about your naughty behaviour and ask him to put you on his naughty list – that’s now Christmas stuffed. So please, no naughty questions.
Don’t Forget:
Keep them in a cool, dark place; about 5’c is nice
Keep the product in a clean and tidy place
Don’t let the product get hot
Don’t let them freeze
Don’t let them become dusty or dirty
Thai Lipa Yai takes its name from a village on the island of Koh Samui, and it behaves very much like its tropical origins would suggest — quick to colonise, keen to pin, and comfortable at the warmer end of the range where less heat-tolerant strains start to lose enthusiasm. It's a brisk, willing performer that doesn't need much coaxing.
The fruits lean elegant rather than heavy: tall, fine-stemmed, with golden to light-tan caps that often hold a neat conical or bell shape well into maturity. Flushes tend towards numbers over bulk, so expect a crowded, uniform-looking tub rather than a few showpieces. It's a handsome strain in an understated way, and one that photographs rather better than its yield figures might suggest.
Something to keep in mind: the heat tolerance cuts both ways. Thai lines generally like it warm, and this one can be sluggish if you're running cool — worth checking your temperatures before assuming something's gone wrong.
A little history: Lipa Yai sits on Koh Samui, the same Gulf of Thailand island that gave the world the Koh Samui line — and, like that strain, this collection is usually credited to ethnomycologist John W. Allen (Mushroom John) during his Thai fieldwork in the early 1990s. The island's warm, wet climate and grazing cattle make it about as reliable a spot for wild Psilocybe cubensis as anywhere on earth, which is why so many separate collections came out of such a small area. This variety differs from Koh Samui Super Strain by producing fruits that are much taller and broader; they also produce fruits that are much further apart than the usual cubensis varieties, making up for this in height and width.
Storage: Keep your spores refrigerated, not frozen, from the moment you receive them. Pop them in the fridge straight away, and they’ll happily keep for a couple of months and in perfect conditions, even for years.
Remember: All our products are sold for microscopy purposes ONLY; do not try to grow mushrooms with any of our products; that would be illegal and very naughty. While I have your attention on this matter, it is very surprising to learn how many naughty people there are out there. No judging, but I cannot answer any questions about growing mushrooms. It doesn’t matter if you live somewhere where growing is legal; I still won’t answer any questions – please don’t ask. However, if you do ask me naughty questions, I will unfortunately have to add you to my banned list, and you will be unable to enjoy any of my lovely products. I will also inform Santa about your naughty behaviour and ask him to put you on his naughty list – that’s now Christmas stuffed. So please, no naughty questions.
Don’t Forget:
Keep them in a cool, dark place; about 5’c is nice
Keep the product in a clean and tidy place
Don’t let the product get hot
Don’t let them freeze
Don’t let them become dusty or dirty
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