Making Chaga Tea

A Rich Medicinal Brew

Mycophile's Garden, Christopher Swinson

Preparing Chaga Tea

  1. Although you can simmer any size chunks of chaga, I recommend breaking them down to grape or golf ball sized pieces using a hammer and a screwdriver. Some people also grind the chaga down further using a blender or coffee grinder. 

  2. Once you have broken the chaga up to the desired size, it is time to prepare the tea. You can use a crockpot or a pan on the stove. Combine a half a cup of chaga and 2 quarts of water in your crockpot or pan, or use a similar ratio to prepare smaller or greater amounts.

  3. Put the crockpot to a temperature of around 150 degrees F and let the mixture cook for at least 2 hours. Or bring the pan up to a boil and then drop it to a simmer and let cook for a few hours. 

  4. The process will release the compounds locked in the cells and turn the liquid a dark color. Filter out the chaga chunks and add honey or maple syrup until you reach a desired flavor.

  5. You can continue to reuse the chaga until it ceases to change the color of the liquid. Store it in the fridge until you are ready to make another batch. The tea will also store in the fridge.

Note: Smaller chunks will release their compounds more readily, and also allow for less simmering time. Some people only simmer for 30 minutes, others do for 8 hours or longer. All that will differ is the strength of the tea. Longer simmering times also release more compounds.

Learn about some of the purported health benefits at our Chaga Mushroom Information Page

Mycophile's Business Systems • Text and Image