Why do we have a Chaga tea ceremony before making extractions?
As a company that works with the medicinal properties of natural herbs & fungi, we try to be as intentional and mindful as possible to connect with the elements of what we’re extracting from.
By taking the time to honor and be present with the mushroom, it helps us to bring those intentions into the extraction process. We acknowledge that we are breaking down the fungi and pulling its nutrients for us to benefit from; we aim to do this with grace and reverence for the once living organism which we are taking from. This week, we’re making more Chaga tincture so our team thought it would be appropriate to have a Chaga tea ceremony beforehand.
Chaga, which is technically a sclerotia and not a mushroom, takes decades to grow to a sizable amount. Decades of pulling nutrients from the tree which it attaches to, minerals from the roots and vitamins from the leaves. Decades of a symbiotic relationship between the tree and the fungus, one which we are benefitting from when we extract the bioavailable compounds present in Chaga.
We find it equally important to spread this message as it is to share the educational knowledge about the potential benefits of medicinal mushrooms. It’s only correct to give honor and gratitude for this amazing mushroom that we as humans benefit from by consuming it’s rich medicinal properties.
Keep reading to learn how to make stovetop Chaga tea at home to drink in whichever manner you find appropriate. Ceremony or not, it makes a delicious, rich and flavorful drink to enjoy at any time!
NOW THE TEA
Chaga can be quiet potent, so referring to this chaga dosage guide, I portioned and weighed the amount of dry Chaga I would be using for how many servings I wanted. The ratio that I used was about 1:2, so that each serving size would contain approximately 3g of extracted Chaga.
You don’t have to be so specific when creating your ratio, just know that the Chaga is very potent so you want to have at least double the water. You’ll be able to save the wet Chaga chunks afterwards and make tea up to 4 more times using the same pieces!
It’s important that you don’t allow the liquid to boil at any point. So keep it on low while you extract the tea. You’ll want to simmer it for at least 15 minutes, but I tend to allow it to go for 30-45 minutes. The liquid will become very dark very fast; you can even watch the beautiful umber color swirl off the Chaga within the first few seconds of the extraction!
Once the color is deep and the Chaga has simmered for long enough, strain the chunks and put the tea into a heat-safe container. Remember: you can reuse these chunks and make more tea, so let it dry out and save it for later! The tea has a subtle earthy flavor and a rich texture, it reminds me of a hot cocoa or cacao drink.
Serve immediately. Add sweetener and some sort of fat to your cup. The bioavailable components in a Chaga tea extract are fat soluble, so you’ll want to add some sort of fat that can bind and access those properties. This can be cream, butter, coconut oil, or my favorite, coconut butter! Honey, maple syrup and coconut sugar are all great options for a sweetener, but find what suits your taste preferences.
How to make Chaga tea using Chaga chunks
What you’ll need:
Makes 8 servings of ~6 fl oz
- 25 g of dried Chaga chunks
- 50 fl oz of water
- 1 cinnamon stick *optional
- Honey
- Coconut butter
Weigh your Chaga as needed. Add the dried Chaga, cinnamon stick, and water to a pot on low heat. Simmer on low for at least 15 minutes, or up to 45, stirring occasionally. Do not allow the liquid to boil.
Strain the Chaga and serve immediately. Dry out the chaga chunks and add them to a container for later use. Store in the refrigerator. Add honey and coconut butter to your serving cup and enjoy!
