Chaga mushroom tea has long been used as an herbal remedy in various cultures for various maladies and issues, from tuberculosis and bad circulation, weight loss and more. According to experts, its ingredients contain vitamins, minerals, antioxidants and phytonutrients that may help with everything from tuberculosis and poor circulation to weight loss and tuberculosis. Many people also turn to Chaga tea when feeling under the weather to help boost immune systems and fight off infections – but how exactly can you make Chaga mushroom tea?

Chaga tea offers the ideal way to extract maximum benefit from this natural herbal remedy, providing both warmth and invigoration. Packed full of vitamin C to protect against oxidative stress and boost immune systems, chaga can be enjoyed alone or combined with other herbs like hibiscus, rooibos or even coffee to create an indulgent yet nutritious drink.

Based on your tastes and needs, chaga tea can either be purchased pre-made or harvested and processed yourself. To do this, first clean the fungus to remove dirt and debris before placing it outside to dry – ideally two or three days. When dry enough to cut or grind up into fist sized chunks for use in large batch tea-making appliances such as slow cookers or french presses while finely ground chaga can be added directly into soups, stews and smoothies as needed. Finally, dried chaga can be stored airtight mason jars or vacuum sealed bags for long term storage options.

Winter is the ideal season to harvest your own chaga, as its lack of leaves makes it much simpler to spot and avoid damaging any living parts of trees. Once you locate a cankor, use an axe or hatchet to carefully cut away from its home tree and harvest only chunks larger than fist size; any smaller chunks could continue growing and kill the tree over time.

To make tea, begin by selecting a sturdy vessel that can withstand long brewing times – metal is ideal as it won’t stain like delicate porcelain would. Heat water between 140F and 160F (just below boiling). Pour this water over your chunks of chaga and let them simmer for at least an hour before straining it and serving hot or sweetened with honey, maple syrup or milk as desired. Any excess tea can also be stored in the fridge and enjoyed cold.