Chaga is a parasitic fungus found on birch trees that has long been prized by native cultures for its medicinal qualities. Packed full of essential vitamins, minerals and antioxidants that have long been believed to treat everything from tuberculosis and poor circulation to weight loss and cancer, as well as providing antioxidant protection, Chaga is revered in native communities worldwide as medicine.

To gather chaga for tea-making purposes, simply locate a healthy birch tree and forage for its fungus in winter (or any time when it is not actively growing). Wash any dirt or insects off before leaving to dry in a dark cool location for two or three days. Chaga can then be cut into various sizes depending on its intended use; either chopped into 1″ pieces for steeped large batch or slow cooker teas or finely ground for use in French press or Bodum style coffee makers, tea ball/bags or direct addition to soups stews and smoothies. Dried Chaga can also be used as a fire starter; when close to flame it smolders and smokes like incense before being held close for ignition – perfect when travelling since its light and easily fits into backpacks or pockets!

For optimal chaga tea preparation, the easiest method is to place chunks into a crock pot on minimum heat for at least 2-4 hours (preferably overnight), or up to 24 hours. Once fully brewed, your fully-brew tea should have the dark hue of strong black coffee; any excess can be stored in a mason jar and kept refrigerated or added directly into soups, stews and smoothies.