If you’re familiar with Chaga, you’ll know that the most common way of consuming it is in the form of tea or a tincture. When it comes to introducing Chaga to your diet, it’s important to note that the health benefits are only gained following the correct Chaga extraction methods.

Chaga mushroom tincture has the highest potency and is the most popular way of consuming this medicinal fungus. However, not all companies selling Chaga extract tinctures use the same extraction process. Many of them are made by using the traditional water extraction process, while others only alcohol. The best extraction method is believed to be the dual extraction, that Chinese companies started to sell in the early 2000s.

A Chaga tincture is the most concentrated way to consume Chaga. It is best used at the onset of colds, during seasonal swings, or to combat recurring immune-system issues. Tinctures are also easy to store since they don’t need refrigeration. A cool, dark location is ideal for storing Chaga.

Because the tinctures are super concentrated, they are generally consumed a few times a week or a month.

With that in mind let’s have a closer look at the different extraction methods and their effect on making micronutrients in Chaga bioavailable for human consumption.

Chaga extraction method #1: Water extraction

As mentioned before, water extraction is the traditional way of processing the mushroom. In the water extraction method, Chaga is steeped in hot water for hours. During that process, the fungus’s cells are broken down and water-soluble compounds from raw Chaga are dissolved. When finished, the leftovers of raw products, as well as additional not soluble compounds that are left in the water, will be discarded after the process is finished. Water extraction can also be referred to as Chaga tea.

Keep in mind that with water extraction, water-insoluble components, such as phytosterols, and betulinic acid will be missing.

Chaga water extraction

Chaga water extraction method, referrs to brewing Chaga tea.

Print Recipe

Prep Time 2

Ingredients

120 grams Chaga powder or chunks
2 litres water

Instructions

In a saucepan, combine the Chaga and water.
Bring to a simmer (don't let it boil), and then let it simmer slowly for two hours. Check it often!
Remove from heat and let cool completely.
Strain out the Chaga chunks, store in a fridge and reserve the chunks for a batch of tea in the future.
Store chaga in a glass bottle in a cool, dry location.

Notes

This water extraction of Chaga is best when added to other beverages, like coffee or included in a smoothie. Add about 45 ml to start.

Optional: add herbal tea bags or sliced fresh ginger to flavor the tea.

Include it every day in your coffee or as a coffee supstitute for a great daily immune boost.

Keyword chaga, gluten free, tea, vegan

Chaga extraction method #2: Single extraction

The Chaga extraction methods with alcohol will give higher levels of triterpenes, sterols, and lignin.

Single extraction Chaga tincture

An extremely simple Chaga tincture recipe. As with any tincture, it takes time but there isn't much effort involved other than remembering to check on it!

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Prep Time 28

Ingredients

600 ml 40% (or higher) clear alcohol, like vodka or rum
80 g Chaga chunks or powder
2 jars Glass bottle or jar with a tight cap to store the tincture

Instructions

Combine the chaga and alcohol in the glass jar.
Tightly seal so the alcohol won't evaporate.
Write the date on the jar, or make a mark on your calendar so you don't forget when you started it!
Place in a cool, dark location.
Once a week, give the jar a good shake.
Continue this for two months.
Strain the Chaga out of the alcohol tincture, reserving both in separate containers.
The tincture is done. The Chaga should be saved to be reused again for another tincture or tea.

Notes

The single extraction brings out all the alcohol-soluble benefits of Chaga, but not the heat-activated elements. It is still potent but does not contain all that Chaga has to offer.

Keyword chaga, tincture, vegan

Chaga extraction method #3: Dual extraction

As the name suggests, the dual extract is a mix of water and alcohol extraction. Double extraction recipes that include heating the Chaga are considered stronger, more potent options. Heating expands the cell walls of the fungus, allowing for more nutrients to become bioavailable and create a stronger healing potion including both heat-activated and alcohol-soluble compounds.

We’ve included two recipes, a dual extraction tincture that takes 60 days to complete, and a dual extraction method that can be completed in 28 days and suggests simmering down the alcohol, to reduce its taste.

Chaga dual extraction tincture

This preparation requires patience, but the end results are absolutely worth it. From start to finish, it takes around 60 days.

Print Recipe

Total Time 60

Ingredients

500 ml 40% (or higher) clear alcohol, like vodka or rum
70 grams Chaga chunks

Instructions

Part I

Combine the Chaga and alcohol in the glass jar.
Tightly seal so the alcohol won't evaporate.
Write the date on the jar, or make a mark on your calendar so you don't forget when you started it.
Place in a cool, dark location.
Once a week, give the jar a good shake. Continue this for two months.
Strain the Chaga out of the alcohol tincture, reserving both in separate containers.
Measure how much tincture you have. Write this number down! You'll need this amount of water for the next step. After measuring, set the tincture aside; you don't need it again for a little while.

Part II

In a saucepan, combine the reserved Chaga chunks and measurement of water (the number you wrote down from the previous step).
For example, if you had 14 ounces of tincture, use 14 ounces of water.
Do not put the alcohol tincture in the saucepan!
Cover the saucepan and simmer the Chaga chunks and water for 30 minutes. Do not let it boil.
After 30 minutes, turn off the heat and let the mixture cool completely.
Once it is completely cooled, strain out the Chaga chunks, and set the chaga aside.
Combine the reserved alcohol tincture with the Chaga water tea in a glass jar with a tight sealing lid.
Repeat simmering the Chaga chunks in a covered saucepan step. Using the same Chaga chunks and same amount of water as you used previously.
After the second mixture has cooled completely, add it to the jar as well.
Store in a cool, dry location.

Notes

The end product is a super-strong, concentrated Chaga tincture.

The recommended dosage is 1 tablespoon per day, or as needed if you feel a cold or the flu coming on.

Keyword chaga, double extraction, tincture

Chaga dual extraction tincture with less alcohol

If you're not a fan of strong alcohol tasting extractions, this is the method for you. It is very similar to our other double extraction method, but in this one, the alcohol tincture is cooked down to reduce the taste.

Print Recipe

Prep Time 28

Ingredients

500 ml 40% (or higher) clear alcohol, like vodka or rum
70 g Chaga chunks or powder
1 jar A glass bottle or jar with a tight cap to store the tincture

Instructions

Combine the Chaga and alcohol in the glass jar.
Tightly seal so the alcohol won't evaporate.
Write the date on the jar, or make a mark on your calendar so you don't forget when you started it.
Place in a cool, dark location.
Every other day, give the jar a good shake.
Continue this for 4 weeks.
Measure how much tincture you have. Write this number down! You'll need this amount of water for the next step.
Pour the tincture into a large saucepan, including the Chaga.
Add twice the amount of water to the pan (the number you wrote down from step 7).
For example, if you had 8 ounces of tincture, add 16 ounces of water.
Cover the saucepan and simmer the mixture for 30 minutes. Do not let it boil!
After 30 minutes, turn off the heat and let the mixture cool completely.
Once it is completely cooled, strain out the Chaga chunks, and set the Chaga aside.
Repeat steps 7-10.
Let it cool completely and then store.
Store in a cool, dry location.

Keyword chaga, double extraction, tincture

Chaga extraction method #4: Vinegar extraction

Vinegar extraction is an alternative way to make Chaga tincture, offering a very similar value as alcohol-based tinctures. The speed with which the Chaga micronutrients reach your bloodstream is exactly the same as when ingested through an alcohol-based tincture. The advantages of the Chaga vinegar extraction method are that it can be safely given to children and pets. Chaga tinctures with a vinegar base have a broad range of use. For example, you can use them as a dressing over cooked greens or salads. There’s also no conflict for individuals who choose not to consume alcohol because of chemical dependency or moral issues, including communities where alcohol is not available.

Chaga tincture vinegar extraction

Print Recipe

Prep Time 14

Ingredients

600 ml Apple cider vinegar
80 grams Chaga chunks or powder
1 jar Glass bottle or jar with a tight cap to store the tincture

Instructions

Combine the Chaga and alcohol in the glass jar.
Tightly seal so the vinegar won't evaporate.
Write the date on the jar, or make a mark on your calendar so you don't forget when you started it!
Place in a cool, dark location.
Every day, give it a good shake.
Continue this for two weeks.
Strain the Chaga out of the alcohol tincture, reserving both in separate containers.
The tincture is done. The Chaga should be saved to be reused again for another batch of vinegar tincture.

Does boiling Chaga spoil it?

To answer this question simply, Chaga won’t turn toxic when boiling, but it loses some of its nutrients. But keep in mind, that heating expands the cell walls of the Inonotus obliquus, allowing for more nutrients to become bioavailable and produce a stronger healing potion. Therefore, when processing with heat it’s best to keep the temperature low and let the fungus simmer over a longer period of time.

Excessive heat destroys or breaks down some of these nutrients. There is talk about how some will only be drawn out from Chaga’s cell walls under higher temperatures.

What exaclty is Chaga?

If you’re curious about what exactly is Chaga, then here’s your answer. Found in colder climates, Chaga is a polypore fungus. Chaga grows from the side of the tree, like a large blackish-brown tumor. The appearance is much like that of a burl, and there is often quite a lot of confusion among new foragers mistaking burls for Chaga. The growth coming out of the tree is a Chaga mycelium, the vegetative part of the fungus. It is made up of thousands of branching hyphae, which network with the birch tree, transferring nutrients and communicating with its host.

How does Chaga taste?

Chaga tastes and smells like tree bark–but, and that in a positive way. Once processed, Chaga has beautiful sweet undertones to it. Taste is often a good indicator of the mushrooms’ source and quality. If you’ve ever had kukicha or twig tea, the Chaga flavor resonates with them.

As we have mentioned before, it’s easy to be fooled by money-hungry suppliers. That is because it’s hard to distinguish the quality of Chaga by looks alone.

You need to know what you’re asking for and trust the integrity of your seller if you’ve decided to purchase Chaga. Often times Chaga tastes off when it has been harvested from a dead tree, or as a result of bad processing, your fungus might be contaminated.

Chaga tincture double extraction is a great way to consume the superfood in high potency, without having to appreciate the flavors of the mushroom.

What does Chaga contain?

Chaga grows mainly on birch trees. These trees have long been known to have medicinal qualities on their own. Among ancient cultures, birch tree extracts, bark, and teas were used to treat pain, relieve inflammation, and specifically for treating arthritis and rheumatism. Whilst siphoning the life out of the tree, Chaga is also drawing out the medicinal qualities of it, in a concentrated form.

Chaga is known as one of the highest natural melanin sources in the world. We all have melanin in our skin, it’s the pigment responsible for our beautiful variety of skin tones and shades, eye colors, and hair colors. However, when we discuss melanin, that discussion rarely includes its actual biological benefits. Turns out that melanin has high antioxidant levels due to the number of polyphenols it contains, meaning consuming the fungus will keep your cells healthy. In fact, Chaga has the highest Oxygen Radical Absorbance Capacity (ORAC) score of any superfood, ranking three times higher on the scale than acai berries.

Related: Does Chaga increase melanin?

The mushrooms are also rich in a wide variety of vitamins, minerals, and nutrients, including the following: B-complex vitamins, vitamin D, potassium, rubidium, cesium, amino acids, fiber, copper, selenium, zinc, iron, manganese, magnesium, calcium.

What properties are found in Chaga?

Betulinic acid, to fight viral infections and tumors.
Polysaccharides, that enhance the immune system, help to treat cancer, HIV and other bacterial or viral infections
Triteoenes that lower cholesterol, improve blood circulation, detoxify the liver, help with hepatitis. Strenghten and support the resaritory system, therefore support the healing of bronchitis, asthma and coughs.
Geranium, that as a free-radical scavenger cleanses the blood, normalizes blood pressure, as well as prevents tumors.
Nucleosides, phytonutrients, minerals, including amino acids like chronium, kalium, beta-glucan, isoprenoid, inotodiol, iron, saponin and much more.

There is a lot to be said about Chaga, and most importantly that there is still so much to be learned about the Inonotus obliquus. Another important factor to consider is that temperature can play an important role in many of these compounds’ solubility.

Which micronutrients in Chaga can be extracted through heating, and which need to be extracted with alcohol?

Water-soluble compounds

To put it simply, hot water extracts, otherwise known as teas deliver high levels of melanins, polyphenols, polysaccharides, and beta-glucans. The benefits include, but are not limited to stimulation of the immune system, antiviral properties, healthier skin, hair, and nails. Hot water extraction is a rich source of antioxidants, protecting against UV radiation and oxidative stress caused by free radicals. It’s a great source of essential minerals, vitamins, and amino acids for a daily health boost.

Related: Treating psoriasis naturally

Water-insoluble compounds

Alcohol aka ethanol extraction delivers higher levels of triterpenes, therefore also sterols, and lignin, which are some of Chaga’s most significant characteristics, including anticancer activity, immunomodulatory activity, inflammation management, and the facilitation of healthy cell regeneration.

Important things to know about sourcing Chaga

There’s a lot of talk about the health benefits of the mushroom but not enough information on how to source or prepare Chaga so that all the healthy compounds are bioavailable for your body. We have invested a lot of time into getting to know as much as possible about this fungus, and wish to share some advice with you to make sure everyone has access to the highest quality Chaga.

Chaga will only stay alive and sterile whilst the host tree is living. Meaning that once the birch tree has died, the mushroom has died along with it and will only develop fruiting bodies to start another life cycle. That’s why trusting your supplier’s integrity to provide you with living, high-quality Chaga is very important.

In order for us to keep using Chaga, the fungus needs to be harvested sustainably as it can take up to 20 years for it to mature. Sustainable harvesting of Chaga means that 40-50% of the fungus will be left on the tree. Unfortunately, many bigger companies are irresponsibly damaging the trees in the forest to harvest Chaga and selfishly taking the entire piece of Chaga they find, leaving the once thriving and beautiful birch tree to die. That’s why we encourage people to do their research on the companies they wish to purchase from.

Related: How to harvest healthy Chaga?

Drying can make or break the quality of your product. The biggest problem with harvested Chaga is mold. There are two most prevalent types, of which the more common is white mold on the Sclerotium – black outer layer and a greenish-blue mold in the inner layer. Both develop with improper processing and storage. Once contaminated, we suggest getting rid of the Chaga entirely.

Sclerotium is a precious part of the superfood, containing high amounts of melanin. This is where a lot of your antioxidants hide, which is why it’s incredibly important to note whether sclerotium is still intact when sourcing the fungus.