Chaga has long been used as an effective natural immune booster and source of energy, thanks to its abundance of antioxidants which promote peak liver function, aid protein synthesis in the body, fight free radicals and enhance physical recovery from injuries or illness. Furthermore, vanillin present in chaga may assist with adaptogenic properties which promote health responses during changes in physical, emotional or environmental circumstances.

Though many people drink chaga tea to increase immunity, its tasty earthy taste makes for an exciting beverage that can also make for an appealing treat. A bit of honey or maple syrup can enhance its natural earthiness if desired and provides an interesting alternative to black tea when looking to switch things up. If you enjoy coffee as well, chaga is also an ideal substitute when brewed strong – great news if you’re an espresso enthusiast!

How to Make Chaga Tea

In this article, we will outline the step-by-step process of creating Chaga tea from mushroom. The process is quick and simple – in just a few minutes you can be enjoying your beverage – the best way to take advantage of medicinal mushrooms, whether hot or cold!

To prepare a cup of chaga tea, it is first necessary to collect some chunks. These can be found at herbal shops or online. Alternatively, if chunks don’t feel right for you, sachets of dried chaga are widely available as premade tea mixes in many stores.

Once you’ve gathered your chaga chunks, they should be cleaned. This step is essential as it removes any impurities such as bugs or pollen from their surface, such as bugs. A foraging Opinel knife equipped with a brush back or even razor blade may help. To thoroughly clean them up before use.

Once your chaga chunks have been cleaned and organized, it is time to dry them in an oven on the lowest setting or using a dehydrator. Converting chunks to powder makes chaga easier to use in tea and other recipes; once dried it can be stored airtight containers for long-term storage in dark and cool locations.

To prepare chaga for tea, it must first be ground into a fine powder. Grinders or food processors work best, though mortar and pestle works just as well to extract all of its beneficial compounds. This will ensure you receive maximum extracting power from this mushroom-derived solution.

Once your chaga powder has been ground to a fine powder, you can place it into a jar filled with alcohol to preserve it and prevent spoilage. Keep the jar in a cool, dark place for up to one month; after which it can be removed and used as teamaking material.