*** Chaga Chunks - 100g

From Pacific Wild Pick:
Our chaga is harvested sustainably during the winter months in order to pack the most medicine and preserve our prestigious eco-system. Leaving no trace and maintaining old-school techniques of harvest. Only hand tools are used to pry our Chaga mushrooms from the trunk.

Chaga will be most potent during the winter month. After the temperatures drops below -5C for two consecutive weeks. Ensuring the tree is dormant as well as maintaining top medicinal properties.

Our Chaga is harvested in remote parts of BC, North SK and northern Ontario. These regions have little to zero industry and minimal levels of air pollution.

Chaga is known to boost the immune system. It is most commonly turned into powder, tinctures or brewed as a tea, coffee alternative, and added with hot chocolate.

Make Tea!

Brewing chaga tea at home couldn’t be easier. Regardless of which method you choose to follow, the key is low and slow. Especially if you are looking to extract as much of the medicinal properties as possible, its important not to boil the tea, and instead simmer it (80C or 176F) for a minimum of 15 minutes.

The nutrients inside of chaga are protected by an extremely durable material called chitin. Because of this chaga tea needs to be brewed for extended periods of time, much longer then regular teas to unlock all its health benefits. The larger the chunks of chaga used the longer the tea needs to be brewed.

Stove Top Tea brewing chaga tea on the stove top using a pot, its best to use larger chunked chaga and not a fine grind, as you can more easily remove the solid pieces prior to drinking the tea. The upside to using larger chunks is that you can re-use the chaga until the tea no longer becomes a dark brown color. Simply pop used chunks of chaga into a small baggy and pop them in the freezer. Use from frozen to re-use.

Stove top or slow cooker method:1) Add 1 - 1 inch chunk of chaga per litre of water and add to a pot or slow cooker.2) Slowly bring the pot to a simmer, and simmer the tea for a minimum of 15 minutes. The longer you simmer, the darker and stronger it gets. If brewing large batches of tea, simmer the pot for at least 2 to 3 hours.

The slow and steady method of 12-24 hours is one of patience but intense extraction! Use a lid so you lose the least amount of water possible. If necessary, top up your tea to the original volume of 1 litre water to every once inch of chaga.3) Strain the chaga chunks from the tea, and serve the tea hot immediately. It may be sweetened with honey, maple syrup,. Even milk can be added to the chaga tea to substitute your morning coffee.4) Refrigerate any leftover tea and use it within 7 days. The tea may be drunk cold (iced) or re-heated.