Sustainably sourced from British Columbia’s rugged interior, chaga is recognized for its antibacterial, anti-inflammatory, antioxidant, and liver-protective activities.

The preferred habitat for this charred-looking fungus with its cork-like consistency is mature birch trees. The cork-like growth we recognize as chaga is not a fruiting body, but a dense nutrient-rich mass of mycelium. The mycelium taps directly into the bark and tree core to yield a rich source of polysaccharides. It also produces a potent therapeutic compound called betulinic acid, which is proven to kill cells that cause disease.

Chaga is a potent immune-system enhancer with additional properties as an anti-inflammatory. Animal trials have also proven chaga to strengthen endurance. Chaga chunks are the choice of consumers that prefer to make their own tea, to folks that grind chaga into powder for applications that span from herbal extracts to exotic vegan quinoa-chaga chili recipes.

New Roots Herbal’s Chaga Tea is harvested in small batches, then packaged in resaleable bags for convenience and freshness retention.

Adults: Add 3 g of chaga chunks to 1 liter of water. Simmer for 10–20 minutes to make a tonic, or several hours to make a concentrate. Temperature range should be between 50 and 70 °C; never a rolling boil. Serve hot or let cool to room temperature, then refrigerate up to 14 days. Store used chaga chunks in the freezer, and reuse 3–5 times or until water runs clear. After several brews, you may wish to break Chaga chunks into smaller pieces to enable hot water to penetrate further and extract more beneficial compounds.

INGREDIENTS

Wild chaga (Inonotus obliquus) mushroom chunks.