Organic Wild Crafted Chaga Chunks



The simplest thing we can say about chaga (Inonotus obliquus чага in Russian) is that it's our favourite mushroom, and we drink it because the rich, dark brew is delicious.

Popular among 'superfood' and 'elixir' enthusiasts, a Google search will reveal a wide variety of literature about chaga's health benefits. Though many of those articles don't seem to be based on solid data, a decent number are peer-reviewed articles from very credible sources. 

Origin & History: 
We source our chaga from some good friends in Quebec, Canada.

Chaga grows mostly on birch, in Circumboreal forests. A chaga 'tea' (or extraction) is a traditional drink in Siberia and some parts of Scandinavia.  


  • Hot Tea 
    • Simmer 10g chaga in 1 litre of water over low heat for 2 hours.
      If you don't have that much time, a low rolling boil can do the trick in about 20 minutes. The brew will be dark and rich, like coffee. 
    • The best part about chaga is that the same chunks of tea can be used to brew tea another 3-4 times. If you're hanging around the house all day, we recommend topping up the water in your simmering pot occasionally and keeping it going all day long. 

  • Double Extraction (for medicinal purposes)
    • Add 15g of chaga to your favourite spirit (80 Proof or above) and extract for 3 months. For the sake of this example, we will use a 750ml bottle of spirit.
    • Strain the alcohol and simmer the remaining chaga chunks in 900ml of water over 2 hours. You will likely have roughly 750ml of chaga 'tea'.
    • Repeat the previous step.
    • Once the liquid is cool, blend your two portions of 'water extractions' and the spirit portion.  

      This blend can be kept for several months; we keep ours in the fridge.