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While on the Aviemore meet, I found a substantial lump of chaga fungus.
So I've made "tea" with some of it.
I kept the chaga fresh by freezing it, if you let it dry this process will be a lot harder.
Grate the fresh chaga with a fine cheese grater, it won't be perfect, there will be some lumps.
Spread out on a baking tray and dry in an oven set at lowest heat setting. Mine was 50°c for 2½ hours. Once dry it will feel dry and powdery to the touch and will be darker in colour
Once dry, allow to cool completely place in an airtight jar, store in a cool dark place
Use like ground coffee, in a cafetiere,filter coffee, percolator etc.
Dosage I have no idea, but I use 2 Tablespoons in my cafetiere and that makes 2 cups which I have twice a week.
So I've made "tea" with some of it.
I kept the chaga fresh by freezing it, if you let it dry this process will be a lot harder.
Grate the fresh chaga with a fine cheese grater, it won't be perfect, there will be some lumps.
Spread out on a baking tray and dry in an oven set at lowest heat setting. Mine was 50°c for 2½ hours. Once dry it will feel dry and powdery to the touch and will be darker in colour
Once dry, allow to cool completely place in an airtight jar, store in a cool dark place
Use like ground coffee, in a cafetiere,filter coffee, percolator etc.
Dosage I have no idea, but I use 2 Tablespoons in my cafetiere and that makes 2 cups which I have twice a week.