Chaga — An Introduction
Chaga is a wild mushroom that grows on birch trees throughout the cold northern forests of Siberia, Scandinavia and North America. Ours is wildcrafted, harvested from the tree rather than farmed, and it arrives dense, dark and woody.
Traditionally it has always been prepared the slow way. In the folk traditions of the far north, Chaga was simmered for hours to coax out what its hard body holds, then poured as a deep, earthy tea with a faint natural sweetness. It is a grounding ritual more than a quick drink — which makes the full moon a fitting occasion for it. A slow brew asks for patience.
How To Prepare
— for optimum bioavailability —
We recommend simmering Chaga at a low temperature for 6–8 hours. Once the time is reached, strain and enjoy as a tea, hot or cool. For those on the go, it is appropriate to place one teaspoon of Chaga in your warm beverage of choice.
Use 2–3 tbsp. of Chaga per gallon of water.
Chaga contains both water- and alcohol-soluble compounds, and at Sun Potion we follow the classic way of consuming Chaga through a slow-cooked tea.
Frequently Asked Questions
What is Chaga?
Chaga is a wild mushroom that grows on birch trees in cold northern forests. Sun Potion's Chaga is wildcrafted rather than farmed, and is traditionally prepared as a slow-simmered tea.
How long should you simmer Chaga?
6–8 hours at a low temperature. Then strain and drink it hot or cool.
How much Chaga per gallon of water?
2–3 tablespoons per gallon. For a single cup on the go, one teaspoon stirred into a warm beverage works.
Why simmer Chaga instead of just steeping it?
Chaga is dense and woody, and holds both water- and alcohol-soluble compounds. A long, low simmer is the classic method for drawing them out — a quick steep does not do the same work.
Photos by: Nikki Haun @nikkihaun
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
