1oz of Chaga (8 TB)
8 Cups of Water (2 Quarts)
This Chaga tea recipe will make approximately 7-8 cups of Chaga tea. When cooking raw Chaga, use only stainless steel, ceramic or glass. Fill your pot with cold filtered water. Add raw Chaga and allow it to soak in water for a few minutes. Bring water close to boiling temperature but do not allow it to boil if possible. Not boiling Chaga will allow for better extraction of herbal essences and ingredients.
Simmer for 1 hour or more. Longer simmering times will extract more nutrients. I use a pressure cooker to avoid boiling, with the added benefit of reducing cooking time of Chaga down to 30-45 minutes.
Strain into a cup and enjoy hot or cold! Chaga chunks can stay in the tea for days. Refrigerate what you don’t use for later time.
P.S. As always, to get maximum benefits out of Chaga’s medicinal powers, drink hot or cold three to eight cups of Chaga tea daily before meals, preferably on the empty stomach.
To learn more about adaptogens, a class of plants that chaga belongs to, please see:
The Amazing Power Of Adaptogens
To learn more about chaga mushroom please see:
How You Can Benefit From Chaga Mushroom