Northern Minnesota wild harvested Chaga Mushroom Chunks – Pure, Potent and Powerful - Harvested Only From Living Birch trees

This listing is for one dry pound of small chaga chunks and slabs (1-3 inches) that have been properly kiln dried and kept in a sealed glass jar.

Chaga (Inonotus obliquus) medicinal mushroom chunks come from the beautiful North Woods of Minnesota, which many considered among the best available due to its high content of polysaccharides, particularly the compound known as Beta-D-Glucans. In addition, it contains a number of secondary metabolites, including phenolic compounds, melanins, and triterpenes containing small amounts of betulinic acid.

This chaga is pure, potent and powerful natural antioxidant and immune system enhancer. It will provide you with a great tasting tea and energy boost! These chaga chunks will make your tea preparation easy. The small chaga chunks & slabs are carefully cut by hand. The greater surface area provides more effective brewing and greater nutritional benefit since the water can penetrate faster and deeper inside the smaller pieces.

I do not use any food additives, such as preservatives, flavorings or colors.

How to brew chaga chunks:

Bring water almost to boiling point (175 degrees) - turn down to low. It's important that you don't drop your chaga into boiling water. Boiling water will cause the chaga to crumble prematurely and you will not get the maximum medicinal benefit.

The weight proportion between chunks and water should be roughly 1:5. The smaller chunks will be perfect for single cups, larger chunks and slabs can be used for steeping an entire pot at a time. Remember, you can always break the slabs apart and use them to brew smaller batches of tea.

Let them simmer until the water turns a reddish brown color, or, at least 2-3 (some even steep for 6-8) hours to extract more of the bioactive ingredients.

Strain the tea into a mug and add some maple syrup, honey, or ginger to taste.

Remember that you can reuse chaga chunks. After brewing, keep chaga tea in the refrigerator. No more than 36-48 hours to prevent bacteria growth. Your chunks can be reused several times on back to back days. Typically when the color becomes golden (like a pale ale) you have used the medicinal portion of the chaga. Used chaga can be placed into compost piles, bins, or even crumbled and added to the dirt of a flower bed or deck pots.

If you are looking for other sizes, feel free to drop me a note. I have large single pieces that were dried as whole pieces with the help of a processing kiln. I also have shaved chaga for loose leaf style tea or baking. I can make powder as well, but due to the labor intensive process it may take up to a week to prepare for you.

If you have any questions please feel free to drop me a note.