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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.


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20 min
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4 Hours

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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.

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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.

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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.

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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

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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.


:LINK
https://www.mushroomexpert.com/inonotus_obliquus.html
Mushroom Expert: Inonotus obliquus identification and ecology