Chaga is a functional, nutritional mushroom that grows on birch trees in cold climates in the northern hemisphere. It is packed with nutrients and has been used for centuries as a powerful herb. It is loaded with minerals, vitamins, phenols, antioxidants, and enzymes from the birch trees, which join and create a dynamic and healthful concoction. Chaga is known for its anti-inflammatory and immunity-boosting properties.
Inonotus obliquus (75 G bag), Wild harvested from Northern Canada
Sustainably wild-harvested and air-dried within 48 hours.
There are many ways of adding Chaga to one’s diet, the most common being to make a strong tea or tincture. Chaga cell walls are made of chitin, which is a very hard material, making Chaga indigestible to humans unless it is properly cooked. This means that an extraction process is necessary in order to crack the cell walls and release the beneficial ingredients.
Hot water extraction is recommended in order to obtain optimal benefits from Chaga. The slow, hot water method releases all of the active ingredients. Combine Chaga chunks with water and heat on medium-low heat for 3-10 hours. (A slow cooker works great for this process!) Do not bring the water to a boil, as it may damage some of the beneficial nutrients. When the liquid develops a rich, dark color, similar to coffee, the Chaga tea is ready. Strain the tea and enjoy!
Strained Chaga chunks can be stored in the freezer and reused three to five times. Leftover tea can be stored sealed in the fridge.
Store in a dry place at room temperature. The store used Chaga chunks in the fridge or freezer for reuse.