Chaga is an exquisite dark and rugged looking fungus found on birch trees that is prized by indigenous people for its many health benefits. Widely considered to be both superfood and natural remedy, chaga has been used by indigenous populations to treat conditions including tuberculosis, chronic inflammatory diseases, gastrointestinal issues, cancer, heart disease and many other maladies. Packed full of vital vitamins, minerals and antioxidants such as betulinic acid which may act as an anticancer agent by slowing tumour growth or by killing cancer cells altogether.

Though there have been claims regarding the healing power of chaga mushroom, little scientific research exists to support them. Chaga is thought to possess strong antibacterial and antifungal properties which make it useful in treating conditions such as cancer, chronic inflammation, high blood pressure, digestive tract issues and immune system deficiencies.

Chaga can be consumed through several methods. One such way is drinking it as tea – either hot or cold and often sweetened with honey and maple syrup. Chaga tea makes an excellent replacement for coffee; its deep coffee-like color and woodsy taste makes for a fantastic replacement drink – some describe it as nearly flavorless while others say it tastes similar to tree bark.

An effective brewing process begins by starting with boiling water and adding one teaspoon of raw, chopped or ground chaga. Allow to simmer for at least 30 minutes (no more than 2 hours), strain, and serve.

Pressure cooking chaga tea at home is one of the easiest and most efficient methods, making the process more convenient than making it on a stove top. Once the tea has cooled off, strain and store in an airtight glass jar in your refrigerator; it should last several days before becoming fermented.