Chaga mushrooms have been used as a tea by the long-lived peoples - Siberians, Russians, Poles, Romanians, Koreans, Japanese, Chinese - for thousands of years, Americans are just becoming familiar with this extraordinary mushroom. Known as the Mushroom of Immortality by the Siberians, who drink it daily, the Diamond of the Forest by the Japanese, and as a historically-proven longevity factor by the Chinese, our truly wild, hand-picked Chaga is like no other mushroom. First, unlike most mushrooms, it is not soft, but hard and survives in harsh climates where it grows on trees. It produces nutrients that actually strengthen the tree as it grows! Chaga is the most nutrient dense mushroom. It offers powerful, wild-source photochemicals, including sterols, pohenols, enzymes, B vitamins, flavonoids, minerals, pantothenic acid, riboflavin and niacin. Chaga is high in minerals like copper, calcium, potassium, manganese, zinc and iron. One of its most potent nutrients is superoxide dismutase (SOD), a substance known to halt oxidation and deter free radicals. This makes Chaga an anti-aging power horse. Russian studies found Chaga to be the most potent adaptogen known.
For a simple way to brew tea, take 1/4 lbs. of chaga chunks (roughly a good sized handful), put them in a pot with 1 gallon of water, bring to a boil then simmer for 20 minutes. Strain the chunks and freeze them. For next use, boil for 40 minutes, the 3rd time, boil for 1 hour. To change up the flavor, add cinnamon, cloves and chopped ginger root. To do this, add your flavor of choice to 1 quart of water and boil it for 10 minutes, strain, than add to chaga mixture.