Tea, Power, Chunks? What Grind of Chaga Should I Choose?
Chaga Mushroom Grinds
Chaga Tea, also known as 'Tea-Cut' or standard grind can be brewed in a pot of water on the stove-top, in a teapot with infuser basket or used in a tea-ball or other steeper used for loose leaf teas. Best to steep for a minimum of 10 minutes or up to 3-5 hours. Can be re-used 3 to 5 times.
Extraction Time: 20 minutes - 3-5 hours.
Preparation: Tea-pot, stove-top, tea-ball
Repetition: Re-use or re-steep 3 to 5 times or until exhausted
Chaga Chunks are large pieces of Chaga Mushroom broken pieces 1" to 3" in size. Chunks as they are fondly known have become very popular and are best used to make large batches of Chaga Tea. Overnight in slow cooker or in a pot of water on the stove-top. Cooled tea can be stored in the fridge for up to 2 weeks.
Extraction Time: 1 to 12 hours or continuous
Preparation: stove-top, slow cooker on low
Repetition: Reuse or re-steep 3 to 5 times or brew continuously until exhausted
Chaga Powder can be used to make tea or used in soups, sauces or stews or added to food directly.
Extraction Time: 10min – 30min
Preparation: Added directly to food, single serving cup, tea-ball, Bodum, French press, tea infuser.
Repetition: Re-steep a second time
Fine Powder is an excellent choice for making a single cup of Chaga tea. It's The fastest method of extraction but with only a 1 or 2 time use.
It can be added to smoothies or shakes if desired, however hot water extraction is recommended.
Extraction Time: 5min – 15min
Preparation: Single serving cup, French press, espresso machine, very fine tea infuser
Repetition: 1 to 2 times
Brewing Tips and Best Practices
Annanda Chaga mills our chaga mushroom to an exacting specification. Consistency in the granularity of our mushroom helps to ensure a consistent extraction every time.
It's best to choose your 'grind' of based on the method of preparation you prefer.
You can always try different methods, times and appliances but keeping in mind these basic key concepts of brewing Chaga Mushroom:
- Never 'boil' Chaga - try to keep the temperature at or around 80c.
- Steep Chaga for longer periods of time to make it more bio available
- Re-use your Chaga until it no longer yields a strong dark color. Longer term storage of 'used' Chaga can be kept in the freezer until next time.
- The finer or smaller the grind the quicker extraction and less repetitions of use.
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