How to Prepare Chaga Mushroom to Drink as a Tea

The Chaga mushroom has been rated as the most powerful herb on the whole planet (read my last post called “Chaga – A Gift from God”). It has been part of northern cultures for over 5000 years and is revered for its many healing capabilities. Personally, in all my years of trying and testing superfoods I have never witnessed such a powerful antioxidant. You can feel its effects within a half hour of drinking just one cup of the tea.


A larger Chaga broken up for air drying

I found it interesting that Chaga was discovered with the Otzi Ice Man who had been mummified in the ice of the Italian Alpine Mountains for over 5000 years. Scientists figure Otzi  used the Chaga to light fires, but knowing that many ancient European indigenous mountain people also used Chaga as a healing tea, I think he may have used the mushroom for more than one purpose. Chaga has also been documented in Chinese folklore for nearly 4600 years and was used as medicinal herb to prolong life, maintain youthful appearance and increase vitality. As you can see, Chaga has a long documented history of being used in northern cultures for numerous reasons. Chaga has been scientifically tested to show that it has components of its complex makeup which can actually reduce cancer tumors.

For more information on the science behind Chaga visit the Chaga Mushroom Guide by clicking on this link.

Once you have collected your Chaga mushroom from birch trees and dried it for a few days, you can grind it up and begin preparing your tea. Chaga can be drunk hot or cold and the flavor does not change. Unlike other mushrooms, Chaga has no real flavor other than a slight hint of vanilla. It does not matter how long you steep the tea as it only becomes darker, just be careful not to overheat it. The tea contains no caffeine and does not upset stomachs that could be sensitive to caffeinated beverages.

One of the first things people notice with drinking the tea is that their breathing becomes improved, their energy levels increase and they have more mental clarity. Long term use (daily for more than 2 weeks) you will experience improvement in your bowel movements and may notice softer skin. I have found that people drinking Chaga tea do not sun burn as they normally would because of the high levels of Melanin in the tea.


Chaga has been proven to lower blood sugar levels, lower cholesterol levels, have anti-parasitic capabilities and is an adaptogenic drink which basically means if your auto-immune system is out of whack it will bring it back to proper levels.

The key to preparing Chaga tea is to pay attention to the temperature at which you

Slow hand grinding to make Chaga powder

process it. If you raise the temperature over 125 degrees Fahrenheit you may destroy much of the Melanin, Polysaccharides and other active ingredients. This is why I choose to use a hand grinder to make the powder for the tea as opposed to using an electric grinder, coffee grinder or food processor. It is a little more labor intensive but the end product is much more powerful, I find.

Chaga Powder looks like ground coffee

After grinding I allow the powder to dry for another day, mixing it occasionally to give it even drying. Once dried the powder can be sealed in vacuum bags to be preserved for many years or simply put into a sealed jar and stored in a dark cool place. The powder looks like ground coffee.


To make the tea, heat spring water up slowly to under 125F degrees and add the powder, let it stand for at least 15 minutes to steep and then pour it off into a cup using a strainer to collect the grounds. If you need to boil your water because of where you live, allow the water to cool down below 125F degrees as to not damage the vital complexity of the Chaga. Return the grounds to the pot as they can be re-used 3-5 times. We use a 2 liter old Pyrex coffee pot to heat the water up in, add the loose powder (2 Teaspoons) and then steep it. As we use a cup or two we top the pot up again and leave it on low heat on the stove. As the tea becomes lighter in color we simply add another teaspoon of powder. When I say “teaspoon”, I do not mean one of those measuring spoons but a real one that you would use for stirring your coffee.

A pot of Chaga tea

In the picture I am demonstrating the use of a one liter loose grind coffee pot which has a built in strainer. It works very well also.


At the end of the day, we put any left over tea into a glass jar and refrigerate it. Chaga tea has the same flavor hot or cold and makes a delightful cold drink as well. You can keep your Chaga tea in the refrigerator for up to 14 days. You only need 1-3 cups per day to improve and maintain your health.

After you have used the grounds enough times, you can then put the grounds into a jar with vodka and allow it to sit for 2 weeks in a dark place. The alcohol breaks down the waxy membrane around some of the Chaga cells and it releases even more of its nutrients. Remove the grinds from the Vodka and make another tea with them.

Chaga vodka can now be purchased in Russia as  health drink. I guess that would be a happy health drink, “Honest dear, it’s for medicinal purposes.”

I have friends who serve the tea, which is 100% safe, to their children. Chaga does not contain any caffeine and teenagers love it because it gives them an energy boost and mental clarity.

Cautionary Notes;

If you make your tea using water that is too hot, it will take on a slight burnt flavor. I believe this is the taste when the Melanin and other active ingredients have been killed off. I have tried some of the condensed Chaga powder extracts which are out there and I have noticed this same burnt taste to their product. I can only think, the more anything living is processed, the more we take away its natural healing abilities. The same would hold true for the vegetables and fruits from your garden, the more they are cooked the more we kill the nutrition in them.

If you are diabetic and using insulin you will want to closely monitor your blood sugar levels as Chaga tea naturally lowers or raises blood sugars because of its adaptogenic properties.

If you are currently being medicated using blood thinners, you will need to monitor this closely with your doctor as Chaga tea is a natural blood cleanser and has even been shown to lower cholesterol levels in as little as 14 days.

If you have plugged up intestinal lining from all the years of poor eating, you may find yourself going to the bathroom more often. From what I have been told, in a properly working digestive system, we should really be having 3 bowel movements per day anyway.

To Purchase our high quality Chaga tea Powder click on the link below,

Chaga Tea Kit

50 gram vacuum sealed bag for $15 plus shipping. Fifty grams will make over 200 cups of tea. There is no fancy packaging just tea , draw string tea bags and an information sheet. Brewing directions are on the top label.  I will guarantee you the Chaga has been sustainingly harvested to protect this valuable resource and the powder has been processed to the highest of standards to preserve the delicate balance of the medicinal compounds.


Have a Happier, Healthier, more Prosperous Day.


p.s. Please share this link.


  1. Michelle Ottosen

    January 19, 2016 at 5:18 pm

    Do you remove the dark/black outer layer before grinding, or grind that in as well?

    • Michelle the dark outer layer contains melanin and should be ground up with the core of the conk

      • Sreym kcirtap

        April 1, 2016 at 8:45 pm

        Hey I was just wondering if they’re has been testing showing that temps over 125 hurts the properties of chaga . It makes sense and I trust you but if this is true I ask if you would make a YouTube video about chaga there is way too many different videos telling how to make the tea that may be inaccurate and I think there should be a solid informational video on this thank you

        • I use a small slow cooker and that way it never burns and I have a fresh cup at my every whim , before I got to work I top it off with shungite water ! My personal recipe ! I find this site to coincide with my expieriences of taking chaga , keep up the good work DAN
          Don N

      • Not really a conk. It’s the sclerotium — which usually is in the dirt.

  2. Regarding chaga already extracted. I buy a solution that I put a dropper with about 1ml into my coffee in the morning. Is this already extracted version OK in liquids hotter than 125? I’ve also had a powdered “instant” chaga drink, and I guess I’d have the same question. Thanks in advance.

    • Hi Brett, We could never comment on other people’s products because we are unfamiliar with their processing. Usually in the processing of chaga to make it ‘instant’ it i heavily processed and the chaga quality is damaged. I have tried some of the instant stuff before and it had an extremely burnt taste and smell. Real Chaga tea does not have a taste or smell other than a very mild earthy or vanilla smell and flavor.

  3. Hi Dan,

    What model of hand grinder do you use? Can you recommend anything?


    • We use an old Porkater hand crank model. Not sure where it came from it has been in the family for years.

    • You might also try the professional model Waring spice blender. Any thing less (eg a coffee grinder or a blender) it will demolish.

  4. Hi I was wondering where you ship from? What country-state?
    I’m in Michigan USA
    Thank you!

  5. I’ve heard many people use their crock pot to keep chaga tea going. If you put your crock pot on keep warm will that likely be above the recommended temperature of 125 degrees? I’m very busy and bacon a ready made supply in the crock pot would be much easier for me than brewing everyday.

  6. Do you ship in the philippines?

  7. Can chaga be ground up and brewed the same day it’s harvested, or does it need to be dried first? And, is it okay to grind it up to dry it, or is it best to dry it whole or in chunks? How long should it dry?

    • After grinding, I vacuum pack, and/or freeze. If you grind it before drying it’s not so hard, but it will be harder to be sure it is thoroughly dry. I store mine as a double extract. I first decoct it, then save that water solution in the freezer while I tincture it. Chaga has chitin in it’s cell walls which must be broken down with heat, even if finely ground. Raw chaga gives no benefits.

  8. I live in the upper peninsula of Michigan. an area we call “the Keweenaw peninsula. closest town is copper harbor. I got interested in chaga recently over my sugar climbing,, after 2 blood tests, and my cholesterol creeping now in the high 200’s. even high blood pressure which I had for years.this winter kicked my butt with sickness’s and lost time from work too. I own 40 acres of hardwoods up here,, and yesterday stuck the snow shoes on to hunt down some of this stuff. It wasn’t long before I came across my birch trees with chaga on the mature trees only and only on the yellow birch,, and only on the borders of the very wet area’s of the 40, to which turns to marsh,, and eventually the dead standing trees.

    my questions are: is there a time of the year over another,, when to collect chaga?
    I it ok or does it have less or more effectiveness from the yellow birch verses the white birch?
    this time of the year the trees are just starting to come out of being frozen/dorment, and I found that the chuga was very dense, heavy, and very dry already, is that ok to start with? Im sure I will be full of more questions,, but wanted to get started today.

    • It’s best to harvest in winter months as it stores its nutrients. In spring and summer water flows through and much of the nutrients are washed out.

    • Chaga grows only on birch. The colder the weather the better. If I’m not mistaken the white birch grows farther North so is more usual as the chaga host. It’s high and in mature trees because it takes so long to grow. Trees need to be alive or the chaga will be stale. It’s easier to spot in the winter (no leaves) and easier to carry (drier). Chaga is a blood sugar moderator, too.

      Tina Peterson
      Baba Yaga Chaga

  9. How long can i drink Chaga tea do i need to drink it for ever or/////////////

    • If you drink 3-4 cups a day for two weeks you will feel great. I recommend drinking everyday as a coffee or tea replacement.

  10. Is there a safe way to take it off the tree without harming the tree

    • Yes , the chaga is grown within the tree as well so if you leave a smallest of piece on the tree the chaga grows … best to recheck in two years !
      Don N

  11. Will this tea help fibromylagia?

  12. HI. I was wondering if I skip the grinding process ad will only steep the chucks of Chaga in the hot water?

  13. Another way to prepare chaga is by making a tincture. A tincture is an alcoholic derivative of a plant, mushroom or herb. Tinctures are more effective in extracting the medicinal components and preserving them for longer periods of time. Tinctures are also useful because they’re simple to use, quickly absorbed, and easily added to recipes, drinks, etc.

  14. do it matter what type of pot to simmer in…do it have to be sterile in case of infection…Can I put in in smoothie or do tea have to be

    • Hi Jean. We use a 20 cup stainless steel pot, fill with water and then add a teabag with 2 teaspoons of chaga powder in it, bring the water to a boil (if it needs sterilizing), lower the heat and let it steep for 20 minutes and then either drink it hot or let it cool and use it in everything else even our baking when it calls for water. So yes to smoothies. We drink a lot of chaga and have not noticed any differences in boiling it for a short few minutes.

  15. Whats with the pyramid in your logo?

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