Mmmmmm chaga tea! So so yummy, with such amazing health benefits, and a great alternative to coffee. Often called a mushroom, it’s technically mycelium embedded in semi-digested wood.

Chaga’s healing properties include boosting the immune system due to its abundance of Beta-D-Glucans, normalizing blood pressure and cholesterol, as well as soothing the intestinal tract combating gastritis and ulcers. It’s incredibly antioxidizing, and has recently been used in alternative cancer treatments, and some research has shown that chaga activates the immune cells responsible for combating cancer initiation.

It’s not as easy as some other herbs to pick up at your local health food store. I picked up this bag at Herbiary on my travels, and Mountain Rose Herbs also sells quality chaga online.

How to Make and Take

1 gram can be taken daily (2-3 grams if treating a condition). You can simmer the chaga in as much or as little water as you like, knowing that 1 gram (approximately .035 oz) is a serving.

1. Bring hot water to boil (1-2 cups)

2. Add 1 oz of chaga (or your desired amount) to boiling water. Reduce heat and simmer 20-30 minutes (some sources instead recommend heating chaga in a crockpot at 160 degrees over hours to days for optimum extraction).

3. You may add sweetener such as honey (I like mine unsweetened) and your milk of choice. Chaga keeps in the refrigerator for weeks but the fresher it is, the more benefits you’ll receive.

I also frequently re-use my chaga after the first extraction. As with any form of medicine, be sure to do your own research and consult a knowledgeable naturopath or herbalist if you have questions or are treating a condition.