Mushrooms & adaptogens
Chaga Extract.
Chaga, the charred-looking fungus of the northern birch forests, wild-harvested in Finnish Lapland and brewed dark as coffee. High in oxalates, so not for anyone prone to kidney stones.
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About this product
A winter evening, a fire, and a cup the deep reddish-brown of old wood. Chaga is Inonotus obliquus, the charred, clinker-like mass that erupts where the bark of a birch has been broken, across the northern boreal forest. It is not a mushroom in outward shape at all, but a hardened sclerotium the fungus builds over years.
Ours is wild-harvested from living birch in Finnish Lapland, then dual-extracted at a 10:1 ratio into a dark extract that brews closer to coffee than to any tea. Its name comes from the Komi word for the fungus, and across Siberia and the Nordic north it has been brewed as an everyday drink for centuries, a stand-in for tea and coffee where neither grew easily: dark, bitter, and taken as a matter of routine.
Details
- Inonotus obliquus, wild-harvested from living birch in Finnish Lapland
- Dual-extracted at a 10:1 ratio
- Taste: faintly of tannin and old wood, without coffee's jolt
How to use
Simmer a teaspoon in a cup of water for a few minutes and drink it slowly, by a fire if you have one. Chaga is high in oxalates, so it is not for anyone prone to kidney stones. It is a traditional drink, not a stand-in for medical care.
An old northern habit for the long, dark months.
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Chaga Extract
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