How to Make Chaga Tea the Easiest Way

Chaga mushrooms are considered as the “king of mushrooms” because of their numerous health benefits. It is a great immune booster and is also a popular remedy for many respiratory and digestive ailments. One of the popular ways to get the most out of this mushroom is by making tea. In this article, we will help you discover how to make Chaga tea the right way.

Before answering this question, it is important to first be familiar with the Chaga mushroom. It is composed of two main parts: the dark and hard outer surface and the soft and cork-like orange interior.

Some people believe that the dark part should not be used for preparing tea. However, this is not a good idea because this part is very rich in betulin. This substance has strong anti-inflammatory, anti-oxidant, antibacterial, antiviral and anti-cancer properties. Betulin also modulates the immune system as it increases the uptake of oxygen among cells.

Likewise, the soft interior of Chaga is high in beta-glucans. This is a type of polysaccharide that helps improve the immune function of the body. It stimulates the immune system when needed and calms it down when necessary. The beta glucans also regulate the body’s cholesterol balance, blood sugar and blood pressure.

These important components of Chaga are generally water-soluble. Knowing this can help you work with the mushroom to get its health benefits.

There are several ways to prepare Chaga tea. But the simplest is this:

1. In a medium heat, boil one gallon of water with 80 grams of Chaga powder. Put the lid on.

2. When already boiling, lower the heat and leave it to simmer until the water is reduced to about 50% of the original. This could take about 2 to 4 hours.

3. After hours of simmering, you should be able to get a concentrated Chaga tea that resembles black ink. It will be a strong and potent tea.

Note: The chitin which is the tough and fibrous polysaccharide in Chaga requires hours of consistent heat to break it down. That is why you may not get as good result when you just steep the Chaga into hot water.

4. Let the tea cool off and then strain to remove any particles.

5. You may consume the tea right after preparing it or you may also store it on an airtight glass container or jar. Let it cool on the fridge and consume within 48 hours. You may also incorporate the tea in smoothies, liquid base for cooking vegetables or grains, in addition to soups and many others. Chaga tea has a pleasant bittersweet taste so it is not that difficult to incorporate it in your cooking.

If you will use Chaga pieces in making tea, don’t throw away what you have sieved. You may recook it up to three times. The second and third cooking don’t need to last for 2 to 4 hours. You can simply fill the pot with water again, bring it to a boil and then simmer for half an hour.

Comparing to the tea you prepared the first time, the tea on the second and third cooking will be paler and comparatively weaker in flavor and aroma.

There are many other variations of Chaga tea recipes. You can also try the following:

When preparing Chaga tea, it is important to immediately reduce the heat after boiling and then let it simmer or steep for hours. This technique allows you to get the healthiest components from the tea.

As an alternative to boiling water on a stove, many people are now using a slow cooker to brew the tea overnight. Typically, a longer brew time will yield a stronger tea.

While many are used to preparing hot Chaga tea, some people prefer cold Chaga tea for better taste. Adding lemon juice and natural honey makes a good Chaga iced tea. You could also add a sprig of mint for some energy boosted. If you like a stronger aroma, try to also add cinnamon.

If you want to explore more about the potentials of Chaga, you may consider preparing Chaga Tincture. I have found a perfect recipe from Leaf.tv.com. I skipped the first three steps, assuming that you already have your Chaga powder handy before starting this recipe. Also, since this is a time-consuming process, you could make a tincture in large quantities and just store them.

1. In the large container with a lid, pour a generous amount of Chaga grind, enough to cover the container half-way.

2. After adding the Chaga power, it’s time to add the vodka.

3. Cover the container with the lid and let it sit for a few days to a few weeks. The container should sit in a cool and dry place.

4. After days of waiting, remove the lid and strain the mixture into another container. To do this, you need to use a sieve lined with an unbleached coffee filter. When you are done sieving, be sure to squeeze the filter thoroughly to get the remaining moisture out. Cover again the container and store the tincture.

5. The product of this procedure is known as a single-extraction tincture. To make a stronger “double extraction” tincture, you just have to take the solid remains of the Chaga from the sieve. Put these remains into a pot with a few cups of water. Let the water boil and mash the texture mixture until the liquid is reduced by half. You can then add the liquid to the single extraction tincture. The alcohol concentration will now be at least 25 percent.

Chaga is a unique mushroom with a long list of health benefits. Its aroma and flavor are also undeniably good. If you want to harness its healing properties, you’ll need to know how to make Chaga tea. There are many recipes for making Chaga tea and we have listed some of the simplest and easiest. If you want to get started, just follow any of the processes we have listed above.

References:​

https://www.fiddleheadheaven.com/making-chaga-tea.php

https://chagahq.com/prepare-chaga/

https://nyishar.com/2015/11/09/how-to-make-chaga-mushroom-tea-the-proper-way/