Making Chaga Tea from Raw Chunks
Making chaga tea from raw foraged or purchased chaga chunks. Covers identification, preparation, brewing methods, and safe storage of chaga tea and dried chunks.
20min
4Hours
Identifying Real Chaga
Chaga (Inonotus obliquus) grows on birch trees. Look for a black, charcoal-like exterior with a rust or golden interior. It is not a mushroom cap but a sterile conk. Never harvest from dead or diseased trees.
Preparing the Chunks
Break or grind dried chaga into smaller pieces. Do not use a metal grinder as it degrades the material. Store dried chunks in a cool dark place in a paper or cloth bag. Do not seal in plastic.
Brewing Chaga Tea
Add 10 to 15 grams of chaga chunks per liter of water. Simmer at 80 degrees Celsius for 20 minutes to 4 hours. Do not boil. Strain and drink. Chunks can be reused 2 to 3 times before discarding.
Brewing Checklist
Chaga identified correctly or from reputable supplier
Chunks broken to consistent size
Water below boiling throughout
Steep time matched to desired strength
Tea strained and stored in glass container
Chunks dried and reserved for next brew
Chaga is high in oxalates. People with kidney stones or oxalate sensitivity should consult a health professional before regular use. Start with one cup per day and assess tolerance.
