I recently discovered the Chaga “mushroom”. It is actually a fungus but is commonly referred to as a mushroom, which goes by the scientific name Inonotus Obliquus. Chaga is found growing on Birch trees in the northern hemisphere. My new discovery “chaga” has been consumed as a tea for centuries.
Chaga is said to have incredible immune modulating properties. I ordered myself some chaga and set about making chaga tea. Chaga doesn’t look like much, but it does make a fine tea that perks you up. As a tea loving person, I am trying out chaga tea plain, with milk and as a spicy chai, so far I have not been disappointed with the taste.
Chaga chunks are hard, not easy to break into little bits. Wrap in a cloth and have a good go with a hammer to break it into little bits. I put the little bits into my vitamix to make a powder.
Chaga tea: Add about 3 oz. (85 gms) of finely ground chaga to about a gallon of water, bring to a boil and then let it simmer for about 3 hours, this usually reduces the water to about half of what you started with originally. Strain using a sieve, cloth or a nut milk bag Excess tea may be stored for use for 2 days. Chunks of chaga can be used to make tea as well, but simmering time may be a little longer.