The other day daddy and me went out kayaking and searching for some chaga mushroom. I guess our cottage is in the perfect place for such a hobby, as on our two hour trip we found enough to supply us for probably the upcoming two years haha! We even left some trees untouched, hoping for the chaga mushroom to grow and be there when we come back for more. Unless someone else round these hoods goes out for a chaga hunt, too!
Two bags full of chaga! And then it was time to make the first own chaga tea from beginning to end.
How did I do it?
1. Go search for chaga. It is easy to recognize and grows mostly in birches, as seen on the picture above.
2. Kick or use a hammer, or whatever, to get the chaga off the tree. Take it all! But do not harm the tree during your kicking and smashing process.
4. You can either dry the chaga or start making tea from it immediately. Depending on preferences. If you have a lot of chaga, it is recommendable to dry it (at least the part you wont be using straight away) as otherwise it might start molding.
Drying the chaga mushroom can be done in the oven, in sunlight, in the sauna, wherever. The drying time depends on size of the chaga. The quicker, the smaller you piece it to.
I hammered it into pieces like these.
Some of the hammered pieces were kept at their size, but some I blended into smaller coffee like grit.
5. Boil water and put some chaga mushroom in! Either powder or bigger pieces, whatever you prefer. A piece can be used many times (as long as the black/brown color detaches). I have used the same powder a few times, too. Dosage depends on how strong tea you want but 1 liter of water and two to three teaspoonfulls of chaga should work out good, or one bigger chaga piece. Let the mixture boil and be for around 30min.
6. Enjoy! Drink either hot or cold. I like adding a bit of manuka honey to soften the taste.
Anyone else got tips for chaga usage? What else than tea?
xoxo
Linda
nice tutorial! I am not sure if I find those mushrooms appetizing, but I would definitely give it a try. bring some to London ;-)
ReplyDeleteJ
i'll definitely bring some with! you can have a try then ;)
ReplyDeleteSell me some Chaga? I live in a warm climate...no Chagas.
ReplyDeletetribsoon7@yahoo.com
I don't sell chaga but you can surely order it online from various websites!:-)
DeleteYou really did climb on that birch tree, huh! Cool Linda! Hehe. Anyway, chaga mushroom tea has plenty of healthy benefits, though so it’s definitely worth the climb. ;) What’s most interesting about its benefits is the capability of repairing damaged DNA cells, which promotes general health. It also fights against cancerous growths and cancer cells.
ReplyDeleteHaha, the birch was bent above water so no superwoman skills needed. ;-) I can't wait to go back to Finland in a month to those same areas for an other chaga hunt! Though, we got so much last summer that we still haven't consumed it all. :-) And you are absolutely right, healthy as can be.
DeleteMany thanks for your comment! Made me smile. :-)
I went chaga hunting here in Ontario today and was pretty successful! It's crazy how many things grow naturally that are good for us! Thanks a lot for the tutorial on making the tea, if only we could hunt for them together ;)
ReplyDeleteChaga Mushroom also known as inonotus obliquus in scientific terms is a mushroom that grows on birch trees. Unlike other mushrooms that draw their nutrients from the soil, this mushroom draws its nutrients from the birch tree. Other than drawing its nutrients from trees, another unique feature of this mushroom is that it’s usually hard instead of soft like other mushrooms. The insides of chaga have the color of rusted iron and the veins are cream-colored. The texture of the mushroom is cork-like and it has a charcoal-like appearance.
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ReplyDeleteThe key to preparing Chaga tea is to pay attention to the temperature at which you expose it.
ReplyDeleteIf you raise the temperature over 125 degrees Fahrenheit you may destroy much of the Melanin, Polysaccharides and other active ingredients. This is why I choose to use a hand grinder to make the powder for the tea as opposed to using an electric grinder, coffee grinder or food processor. It is a little more labor intensive but the end product is much more powerful, I find.
After grinding I allow the powder to dry for another day, mixing it occasionally to give it even drying. Once dried the powder can be sealed in vacuum bags to be preserved for many years or simply put into a sealed jar and stored in a dark cool place.
To make the tea, heat spring water up slowly to under 125F degrees and add the powder, let it stand for at least 15 minutes to steep and then pour it off into a cup using a strainer to collect the grounds. If you need to boil your water because of where you live, allow the water to cool down below 125F degrees as to not damage the vital complexity of the Chaga. Return the grounds to the pot as they can be re-used 3-5 times. We use a 2 liter old Pyrex coffee pot to heat the water up in, add the loose powder (2 Teaspoons) and then steep it. As we use a cup or two we top the pot up again and leave it on low heat on the stove. As the tea becomes lighter in color we simply add another teaspoon of powder. When I say “teaspoon”, I do not mean one of those measuring spoons but a real one that you would use for stirring your coffee.
At the end of the day, we put any left over tea into a glass jar and refrigerate it. Chaga tea has the same flavor hot or cold and makes a delightful cold drink as well. You can keep your Chaga tea in the refrigerator for up to 14 days. You only need 1-3 cups per day to improve and maintain your health
While making Chaga tea it is best to not heat the mushroom grounds above 125 degrees f.
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