Chaga Mushroom Chunks
Wild-Grown

Chaga (Inonotus obliquus; Fungus betulinus; "clinker polypore")

The chaga mushroom is native to Siberia and northern China. This type of mushroom flourishes on birch trees, and is most commonly found in the birch forests of Russia, Northern and Eastern Europe, Canada, Alaska and Northern USA, Korea and Japan. Inhabitants of Siberia have long brewed strong teas from the mushroom and call the drink a "gift from God". Chaga has enjoyed a 4,000-year-long history in traditional Russian and Chinese medicine, where it has been used as a natural remedy for stomach and intestinal illnesses and for general strengthening of the body.

In Russia and Siberia, the chaga mushroom is not only used for medicinal purposes, but also for shaman rituals, especially among the Khanty people, who gave chaga its common name. Chaga has also been considered a medicinal mushroom by the Ancient Egyptians, Mesopotamians, indigenous peoples of North America, and the indigenous Ainu people of Japan.

The use of chaga is quite similar across cultures: the mushroom is almost always taken as a tea. The wood-like mushroom is dried and broken, and the resulting chunks and powder are used to prepare a tea which has a strong, earthy taste.

Modern research has identified over 200 active biological substances found in chaga. It is particularly rich in polyphenols, various complex polysaccharides, melanin, beta-glucans, betulinic acid, alkaloids, tannins, triterpenes, superoxide dismutase (SOD), amino acids, and minerals.

Dark on the Outside, Light on the Inside

From the outside, chaga does not look like a typical mushroom, but rather like burned coal ("clinker") with a hard, brittle surface and cork-like texture. Chaga are dark brown or black with greyish-white spots. The hard crust is dark due to its high melanin content. High-quality chaga has a light amber colour on the inside.

Traditionally Long Brewing Times

According to traditional recipes, chaga should be brewed in hot water for an extended period of time in order to fully release its nutrients. To prepare chaga using this method, large chunks should be placed in water for several hours or days to steep. Chaga tea prepared in this manner can be kept in the refrigerator for up to 7 days. The chaga chunks can then be reused up to 4 times.

Chaga Chunks vs. Powder 

The advantage of using powder over chunks is that the surface area means that the brewing time is significantly shorter. The powder is often more practical, particularly in an office environment. An additional advantage is that the entirety of the powder can be consumed, not just its water-soluble contents.

Wild-Grown

Our chaga mushrooms grow in untouched old growth forests in the Baltics, bordering a national park. This mixed growth forest boast over 800 different flora as well as 130+ bird species, 50+ fish species, and 40+ species of mammals, including wild bears. The nearby Baltic sea provides fresh and clean air.

Ripened Chaga with Full Ingredient Density

Our chaga is exclusively hand-harvested from birch trees at heights of 10-15 metres. Wild-grown chaga possesses superior qualities compared to farm-grown chaga. Analysis reveals that farmed chaga only contains roughly 10% of the nutrient value (including betulinic acid) of wild chaga. This difference in nutritious value stems from growing conditions: our wild-grown chaga is allowed to ripen for 5-15 year on the tree before harvesting. In contrast, farmed chaga is harvested after only a few months.

Ideal Climatic Conditions

While growing chaga mushrooms require very low temperatures in the winter and very high temperatures in the summer in order to optimise their nutritional content. In the region where our chaga is harvested, winter temperatures can drop below -30°C in the winter and rise above 30°C in the summer, which is ideal for the chaga. Additionally, our chaga is of high quality compared to chaga from Finland or Siberia, and has had lower exposure to radioactivity.

Laboratory Testing (Radioactivity, Heavy Metals, Microbes)

Wild-grown mushrooms are known to have radioactive content. When selecting our chaga, we compared harvests from several different regions. In comparison to well-known chaga-growing regions such as Finland and Siberia, the chaga we offer has significantly lower radioactivity levels (see laboratory test). In addition to radioactivity, we also test our chaga for heavy meals and microbes. 

Selective Hand-Harvest and Gentle Processing (Raw Quality)

Chaga can be harvested the whole year round. For maximum freshness, each batch is specially selected and prepared for us.

Our producer has over 10 years of experience working with this nutritious mushroom. They ensure that only ripened chaga growing between 10 and 15 metres above the ground on living birch trees is harvested. After harvest, the chaga is broken into chunks and air-dried at 30°C.  

Ingredients

*% Nutrient Reference Value
**no reference available

In total: 300g chaga / pouch

Rcommended Dosage

Take 3g chaga powder daily.

Warning

Taking chaga can reduce blood sugar levels, which may be accompanied by symptoms of hypoglycaemia (e.g. confusion, anxiety, feelings of weakness, speech problems, and hunger). Those who have preexisting blood sugar level problems or who are taking antibiotics, insulin, or blood thinners (such as aspirin or warfarin) are advised to consult a doctor or pharmacist before taking chaga.

Due to chaga's high flavonoid content, it is not suitable for children under the age of 4 or individuals who are pregnant or breastfeeding.

Traditional Preparation of Chaga Chunks

The traditional method of chaga chunk preparation has been passed down through the generations in Russia. According to this method, chaga chunks should be allowed to steep in water for as long as possible. As part of a cleanse, the chaga should steep for up to 24 hours. Traditionally, a chaga cleanse involves drinking chaga tea every day for at least 3 months. The nutritious value of the tea changes depending on whether the tea is brewed hot or cold. 

Consult chaga references for more information about different preparation methods.

For a quicker option, use our chaga powder.

In Russia, chaga preparation falls into two main categories: 

1) General Preparation at a Low Temperature (traditionally widespread) 

Allow approximately 50g chaga (preferably in chunks) to steep in 1L warm water (at 60°C) for 2 to 24 hours. The tea may then be stored in the refrigerator for up to 7 days. Drink 1-1.5 cups (100-150ml) chaga tea before a meal (typically lunch). The chaga chunks used with this method can be reused 3-4 times. The chaga is still potent if the tea turns a dark colour. After steeping, the chaga chunks should be set out to dry fully so as to avoid mould. 

2) Intensive, Hot Preparation 

The second traditional method is similar to the one above, except that the water should be heated to 100°C and the tea prepared in a thermos flask. According to this method, the chaga can only be reused once or twice. Ensure that the water turns dark with each brew. After steeping, the chaga chunks should be set out to dry fully so as to avoid mould.

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.

CONFORMITY STATEMENT

See Tests

Our Philosophy

For thousands of years, cultures all over the world have been using medicinal plants and nutritious foods to naturally foster and maintain vitality and good health.

With our products, we try to emulate this ancient wisdom as much as possible.

Consequently, our philosophy is simple: everything we do meets the highest standards of quality and purity; our focus is on organic and natural ingredients.

We follow this philosophy with meticulous care on all levels and down to every last detail.

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