Chaga can be consumed as both tea and a beverage, although other ways such as snacking on it or adding it to soups and stews are also popular uses for it. Many recipes use it in place of coffee as its bitter taste matches that of black tea, while it also features prominently as an ingredient for herbal remedies or infusions, like tinctures and powdered extracts, and has long been taken as a supplement by those looking to boost immunity or battle cancer.

When harvesting your own chaga, be mindful of sustainable wild crafting by only taking a small portion from a mature birch tree. Once harvested, foraged chaga should be washed thoroughly to remove dirt or bugs living within its crevices and left outside to dry in direct sunlight for two or three days before coming inside to store in cool dark places such as your pantry or basement. Once completely dry, break it up into chunks suitable for storage in fist sized chunks before breaking them apart into fist sized chunks before placing away for safekeeping in cool dark places such as pantrys or basements.

In the past, chaga was traditionally boiled for days to make a thick tea that is said to offer many health benefits. Betulinic acid present in its composition acts as an effective natural anticarcinogenic and may help protect against viruses, bacterial infections, chronic fatigue and heart disease.

Today, it is easier than ever to source high-quality chaga tea bags, sticks and powders to prepare it at home. High-grade extract powder is more cost-effective and easier for digestion than raw chunks of fungus.

Making Chaga Tea: The Simple Process When making Chaga tea, combine ground chaga with hot water in a pot at about 140 degrees F to preserve antioxidants present in chaga and allow it to simmer for 15 to 25 minutes before sweetening with honey or maple syrup (if desired), mixing in milk as an alternative for morning coffee, and enjoying your drink!

One way of making chaga tea is to soak equal parts filtered water and vodka for one week in a glass bottle in a cool, dark location such as your kitchen cabinet, pantry or basement. At the end of this week-long soaking period, strain out and use any excess liquid as a tincture against cancer or other ailments; 1 to 3 teaspoons should do just fine when taken as part of other supplements or tea products containing this mushroom extract.