Chaga is well known for its anti-inflammatory, antioxidant and immunity boosting properties and can be consumed either through tea or as a supplement.

Use filtered or spring water for optimal taste and nutritional benefits, then heat-resistant pot. Bring to simmer.

Chaga chunks can be reused multiple times for multiple brewing sessions. Store them in an area such as your pantry or basement that remains cool and dark for optimal storage conditions.

1. Water Extraction

Water extraction involves steeping raw chaga in hot water until its cells have been broken down and all water-soluble nutrients dissolved, as well as any non-water soluble compounds released. The end result of this process is a potency extract of chaga.

Extraction is key in producing high-quality tea that’s packed full of essential vitamins, minerals, and antioxidants that provide your body with energy, aid digestion, and help combat against free radicals that contribute to aging processes.

If harvesting your own chaga, be sure to practice sustainable wild crafting practices and only harvest what you need – one pound can last years when used in tea! If harvesting isn’t an option for you, seek out a reputable supplier who sources their mushrooms sustainably.

To prepare chaga for brewing, it should first be washed thoroughly to remove any dirt or debris from its exterior surface. After washing and deodorizing it is best left to air-dry – either using an outdoor space with plenty of ventilation or in a dehydrator; drying times typically range between days to weeks.

Once the chaga has been completely dried, it should be broken up using either a hammer or food processor for easier use during brewing processes. This will also make handling less of an obstacle for each person involved.

To prepare chaga for brewing, combine it in a glass jar with 0.5 liters (17 fluid ounces) of vodka. Seal and store in a dark and dry location for one week to isolate triterpenes such as ganoderic acid, as well as triterpene sterols such as inotodial and ergesterol peroxide peroxide as well as betulinic acid.

2. Alcohol Extraction

Chaga is an extraordinary medicinal mushroom with numerous health advantages, boasting numerous vitamins, minerals, phenolics and enzymes for maximum effectiveness. You can enjoy Chaga as part of tea, coffee or tinctures; alcohol extraction provides one of the most efficient means of extracting its beneficial compounds and protecting their benefits for maximum efficacy.

This method for making Chaga tea allows the water- and fat-soluble parts of Chaga to be extracted and preserved while simultaneously extracting and eliminating fat-soluble lipids from it. The entire process takes at least 8 weeks, yielding an effective and shelf-stable Chaga tincture with maximum concentration. This may be the longest method, yet yields the strongest end product.

Select a clean glass jar with a tight-fitting lid to prepare a tincture, fill it with approximately 0.5 litres (17 fl oz) of vodka (or other high-grade alcohol) and enough chaga to cover it by about an inch, sealing and placing in a dark place (such as your kitchen cabinet, pantry or basement). Leave this mixture alone for one week before straining into another container and continuing storage at cool, dark temperature for approximately one more month (shake the jar occasionally).

Once the tincture is prepared, it can be added to a wide variety of beverages like tea, coffee, hot chocolate and smoothies. Keep in mind that chaga does not taste like traditional tea; therefore it may take time getting used to its subtle flavors similar to tree bark with subtle bitter notes with slight notes of vanillin–an ingredient found in vanilla beans.

3. Ultrasonic Extraction

Chaga is one of the world’s most potent natural immune boosters. Its potent antioxidant properties neutralize harmful free radicals that damage body cells, protecting from chronic diseases and cancer. Furthermore, chaga contains melanin as an anti-inflammatory compound and several triterpenoids such as Schizandrol that provide additional immune boosting effects.

Filtered or spring water should always be used when brewing chaga mushroom tea for optimal results. Chunks measuring one inch square should be cut into smaller pieces for maximum effectiveness; furthermore, heat damage may alter many beneficial compounds within its molecules and should not exceed boiling temperatures during its simmer time.

First step of chaga extraction process involves sub boiling the mushroom for 3 to 4 hours at sub boiling temperature to remove fiber and leave behind concentrated liquid that is then spray dried to create powder. While this method is highly efficient, it does not extract all nutrients present. In order to maximize betulinic acid levels which is one of the major active components found within chaga, an additional step using ethanol isolation of phytochemicals must be included as part of extraction.

At this second stage, chaga mushroom pieces are combined in a beaker with a solvent mixture consisting of 60% ethanol and 40% water, then heated using a hotplate to 120oC for 10 minutes before cooling and centrifuging to separate betulinic acid from other solubles through centrifugation. Once separated from centrifugation, this liquid can then be extracted again until sufficient betulinic acid has been extracted – producing a final distilled extract suitable for making mushroom tea.

4. Hot Water Extraction

Chaga mushroom is packed with antioxidants and is known for its array of health benefits. In particular, its anti-tumor and immune strengthening properties make it an effective defense against cancerous tumors. Unfortunately, its natural fungi properties remain locked inside its thick and indigestible cell walls, requiring proper preparation in order to unlock their beneficial components for human consumption.

One of the oldest methods of preparing chaga mushroom tea at home is via hot water extraction. Here, chaga is steeped for hours in boiling water until all its water-soluble components have been dispersed into tea; which then can be consumed. This method is both cost-effective and straightforward for creating homebrewed mushroom tea.

Preparing chaga for water extraction requires selecting chunks with the appropriate size; otherwise, water won’t penetrate deep enough into the plant to extract all its benefits and could only provide limited health benefits. If chunks are too large, water may only reach certain surfaces of chaga and result in extraction of certain compounds which won’t provide an overall spectrum of health benefits.

Before beginning to brew chaga tea, place it in a pot with filtered water and bring to a simmer before reducing heat to minimum for at least an additional hour of steeping time – the longer steeped for, the stronger and more concentrated your final result will be!

Once brewing is complete, strain the liquid. Any chunks that were saved for future brewing sessions may be composted; then add your favorite sweetener for an enjoyable tea!

5. Cold Water Extraction

Chaga mushrooms are strange-looking fungus-like organisms packed with vitamins, minerals, antioxidants and phytonutrients that have long been used as an herbal remedy for everything from tuberculosis and poor circulation to weight loss and certain cancers. Chaga is considered an ancient herbal remedy and one of the most powerful natural antioxidants, providing B vitamins, minerals and phenols essential to cell health; betulinic acid may even play a part in this herb’s therapeutic properties.

There are various methods for making chaga mushroom tea, each offering their own advantages. One popular technique involves simmering chunks or powder on the stove until fully extracted – you may add as much or little water depending on how strong of an infusion you prefer.

When making chaga tea with chunks, it is recommended that the mixture simmer on low heat for at least an hour in order to extract as many beneficial compounds from chaga as possible and achieve dark coffee-like color in your tea brew. Once complete, strain off chunks before either composting them or freezing for future use.

Harvesting chaga from the wild requires practicing sustainable harvesting practices that take only what you need from healthy birch trees without damaging them in any way. Harvesting it during winter offers maximum concentration of beneficial compounds due to dormant trees being in this phase of dormancy.