No matter your stance on medicinal mushrooms, one thing is clear: medicinal mushrooms are enjoying a surge in popularity. From small-batch producers to massive global enterprises, there are plenty of choices on the market ranging from artisanal startups to global producers of all sizes – Reishi, Chaga and Lion’s Mane are often touted as superfoods; Chaga particularly is becoming increasingly sought-after as an anticancer agent and has even been shown to treat heartburn symptoms! With all the tea options out there it can be hard to make up your mind but we’re here to help! We have broken down what chaga mushroom tea tastes like so you can find one perfect for yourself!

Chaga is an adaptogenic fungus, meaning that it helps the body balance and adapt to stressors more easily. Packed full of essential B-complex vitamins, potassium, vitamin D, amino acids, fatty acids, and beta-D-glucans – not to mention being known as “tinder conk.” Chaga was therefore essential to Northern European and Siberian populations surviving harsh winter weather as a source of fire starter.

Chaga’s nutritional benefits make it an ideal ingredient in herbal tea, providing warming earthiness with subtle sweetness. Chaga contains vanillin (found naturally in vanilla beans) which adds a sweet undertone. As such, chaga pairs beautifully with ingredients such as ginger, cinnamon, turmeric and maple syrup for creating delicious beverages!

Though chaga contains mildly bitter notes, most people don’t find it unpleasant. When prepared correctly, chaga tea has an earthy and nutty flavor; you can further enhance its flavors by adding maple syrup, honey, or stevia.

Note that, if you experience an unpleasant tasting brew, it’s likely due to improper preparation. To maximize flavor and potency in chaga brewing, allow at least six or seven hours – ideally overnight – of fermentation time, for optimal flavoring and potency.

Chaga can also be turned into a tincture by placing chunks or powder into a mason jar and covering it with vodka (40-80% alcohol content) to form a tincture. Let it rest on a shelf to infuse for 4-8 weeks, before enjoying small doses daily!