Inonotus obliquus, commonly known as chaga mushroom, is known by the Siberians as the “Gift from God” and the “Mushroom of Immortality”.

‘Chaga tea’ was used for the treatment of an upset stomach and intestinal pains. Such a method of extraction was and still is especially popular among hunters and outdoors enthusiasts, since this drink alleviates hunger, removes tiredness, refreshes the mind and increases work capacity.

Betulin and betulinic acid are two components unique to Chaga which is derived from the birch tree on which it grows. Betulin and betulinic acid are powerful therapeutic agents that are currently being researched for their anti-viral action  and their anti-cancer action. They also have cholesterol-lowering effects; a recent report found them to be able to break down cholesterol in the bloodstream, instead of just preventing its absorption.

Chaga Tea: 

Put 3 heaping tbsp. (1/4 cup) of  Chaga  tea grind in a loose tea infuser (disposable tea bag for loose tea work great) or small chunks (1/4 cup of chunks) into a 2-liter pot of water and steep on your stove on a low setting for 2-4 hours (Do not Boil). Then strain your tea through a fine strainer or cheesecloth (if needed).  Add a little maple syrup or honey for sweetener if you so desire. 

Drink hot or cold! This makes enough tea for three days, drinking 4 cups a day. Once you brew your first pot of tea you can either brew another 2 liter pot immediately, using the same chunks or grind, or you can put your lose Chaga or tea grind into a baggy and freeze or refrigerate it until you are ready to brew your second pot.  

Refrigerate unused tea or keep warm on stove.


Chaga as a Food Additive:  

Add to food in powder form for added nutritional benefits.

You can reuse the chaga chunks several times before they start to lose their strength. Simply put them in a mason jar without a lid, and store in the fridge.