Chaga is a mushroom that grows on birch trees. It is native to North America and Russia where it was/is used by indigenous people for both medicine and to prepare for harsh winters (since it is nutritionally dense).
Chaga is known for its antioxidants. In particular it contains the highest recorded amount of SOD- superoxide dismutase, a tumour-supressing antioxidant enzyme. In holistic medicine it is used for cancer prevention and recovery.
Mushroom are known as "adaptogens", which mean they nourish our adrenal gland and help to regulate our cortisol response in the body. These benefit our stress levels and act as an anti-inflammatory.
How to Make Chaga Tea
A large sized handful for half a large pasta pot.
Bring the pot to medium heat.
Add the chaga mushroom, and any other roots you like, it pairs well with dandelion or ginger.
Reduce the heat and allow to simmer lightly, do not allow it to rapidly boil. If the heat goes too high the valuable constituents will be ruined.
10-15 minutes on the heat is about how long I do for my first extraction. Then allow to steep for another 10 minutes. These pieces can be reused until you no longer can extract colour from them.
Enjoy a nice cup of tea :)
Transfer into jars and place into the fridge. Can be refrigerated for upwards of two weeks,
If you are not ready to boil your next extraction, store the used pieces of chaga in the freezer until you are ready for your next use.
Taste: Chaga tea tastes and nutty, with hints of caramel. It is less bitter than a black tea just on its own. I like it on its own but also nice creamy and sweetened.
Samantha