Chaga fungus grows on birch trees and sometimes elm trees and has multiple potential health benefits.

As a source of vitamins, minerals and antioxidants, honey has long been used to strengthen immunity and combat cancer. Furthermore, honey may also aid weight loss while reducing inflammation.

1. Harvesting

If you’re familiar with medicinal mushrooms, chances are you have heard of Chaga. Perhaps you have seen its wild, charred-looking masses sprouting out of Birch trees and wondered what they were. Chaga is a parasitic fungus which feeds off bark to extract nutrients; typically found in areas experiencing cold weather conditions in northern hemisphere countries and found almost exclusively on Birch trees (some estimates state up to 30 years of life with them!).

Most commonly, people utilize chaga by making tea out of it. Though its exact benefits remain under debate, most believe it can provide great antioxidant support, treat digestive issues such as diarrhea and sinusitis, lower cholesterol levels, treat colds/flus, improve circulation and heart/joint health and even blood pressure issues.

Note that there have been no scientific studies done on humans and chaga that prove its benefits; all existing research from Russia dates back 40-60 years, making it impossible to draw any definitive conclusions about it. Therefore, anyone interested in trying it should first consult a health practitioner.

No matter whether you harvest it yourself or purchase it, preparing chaga for brewing properly requires attention to every detail. When cleaning it for use in brewing, any dirt or insects must be eliminated first before using a knife to cut into fist-sized chunks; smaller chunks dry faster and are easier to work with.

Once you have your chaga pieces, set them out to dry on a sunny windowsill for two to three days. Using a dehydrator would be best, however if not available you could also store it somewhere like your pantry or basement for about a week before using another method to dry.

Once the chaga has dried, you’re ready to create your tea! Simply combine several chunks with boiling water in a pot and simmer. As more time passes during brewing, darker hues develop while more bioactive compounds will be extracted into your drink.

2. Drying

Chaga (cinder conk) is a parasitic fungus found on northern climate birch trees that is harvested to make tea, tinctures and other medicinal remedies for health conditions like viral infection, inflammation and cancer, hypoglycemic reactions etc.2 It’s rich with antioxidants as well as possessing antiviral, anti-inflammatory, cancer fighting and hypoglycemic properties – perfect for combatting illness!2

To get the most out of chaga, it’s essential that it is stored and dried correctly to prevent spoilage. Improper drying could result in white mold that is extremely toxic to humans and even cause it to decay over time, rendering weak tea or tinctures useless.

Step one in drying chaga involves submerging it in hot water to extract its essential nutrients from its chitinous interior. After the soak has ended, drain any leftover liquid before placing the chaga in an airtight container for drying; once completely dried out you can begin brewing your tea from it!

When making chaga tea, it is crucial to simmer the water for long enough. This allows the chaga to unlock all its health benefits while preventing it from turning bitter. Once steeped, pour it into a glass jar and store in a dark area for up to 1 week before pouring away!

Chaga mushroom contains many healthful compounds, including betulinic acid which may help protect against cancer and aging, and high concentrations of melanin which acts as an antioxidant that may protect from sun damage and reduce signs of aging.

However, due to limited research on chaga’s healing properties, you should seek advice from your healthcare provider before beginning to take it. Beginning with a low dose and monitoring how your body responds before increasing it is advised; especially important if pregnant or breastfeeding. Furthermore, certain medications interact negatively with chaga and it should always be combined with herbal supplements or prescription drugs before being combined together.

3. Steeping

When making chaga mushroom tea, it’s crucial to start with high-quality dried chaga that has been aged appropriately. When selecting your type of chaga for brewing purposes, the ideal thick and tough variety can usually be found at most natural food stores; alternatively reputable chaga suppliers will offer several quality options such as chunks and powder. By selecting an appropriate variety of dried chaga, your finished beverage will contain all its benefits!

To prepare chaga for brewing, place it in an air-tight environment and dry it thoroughly using either a dehydrator or oven. Chunks should also be broken up to make the process of brewing simpler.

Once you’re ready to brew chaga, place it in a pot of hot water and simmer on low until the liquid turns dark in color, at which point chaga will release its beneficial compounds into the water. If desired, adding sweeteners such as honey can be done after the initial brewing stage has completed before serving your tea.

Chaga contains antioxidants that have been demonstrated to support healthy immune function and reduce chronic inflammation throughout the body. While inflammation is a natural response to injury or illness, long-term chronic inflammation can lead to serious health conditions including cardiovascular disease, diabetes and cancer.

Boiling chaga can lead to the destruction of many of its beneficial compounds, so simmering should take place between 140 F and 160 F (below the boiling point of water) for the optimal result. Once desired time for simmering has elapsed, remove from heat and strain any remaining pieces or clumps for a delicious tea that can be enjoyed both with or without sugar – serving it up in small cups as an iced drink is also an option!

4. Straining

Chaga has been touted online as being beneficial to health in numerous ways and claimed to treat various aliments, but scientific evidence backing such claims remains limited due to it not being patentable by pharmaceutical firms and having minimal funding allocated for research on it.

Chaga is rich in antioxidants that work to combat free radicals that damage cells and lead to diseases and aging, while its high sulfur concentration has the ability to boost immunity system function.

For maximum effectiveness of Chaga’s healing properties, infuse it as an infusion. Make a traditional tea or use it to craft tinctures and kombucha. Also popular are adding it to smoothies and soups as an excellent and healthy addition.

To brew chaga tea, simply boil some water and combine a chunk or two of chaga with it before leaving it to steep for at least several hours in order to extract its beneficial compounds. It provides a warming beverage full of nutrition which can support immune and energy health.

Your chaga infusion should remain potency-rich for at least two weeks after making. For optimal storage conditions, opt for a glass jar with an airtight lid; to reduce moisture contamination of your tincture further consider adding food-grade silica packets or oxygen absorbers as food-grade silica packets to the mix.

Some people prefer chunks over powder, while others like to use finer ground forms of the herb. Both methods can be effective; chunks often provide deeper energy and seem to showcase its vanilla-like taste more clearly than powder or chunks do. Whatever you decide upon for use as brewing material, be sure to thoroughly dry your chaga before use; it should no longer crumble under pressure from touch.