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Chaga Mushroom Grinds

Chaga Chunks...Tea...Powder....?  Confused as to the difference and what 'grind' of Chaga to choose?

Yes, choosing between the different grinds of Chaga Mushroom can be very confusing to those new to brewing Chaga as a medicinal tea or tonic.  But don't worry, Annanda Chaga offers this helpful guide to help you choose the 'grind' that's right for you and how you wish to extract your Chaga.  

Annanda Chaga mills our chaga mushroom utilizing highly specialized kitchen equipment to an exacting specification.  Consistency in the granularity and size of the chaga is very important to ensure proper extraction and an excellent brew each and every time.  

The brew times and repetition of use are suggestions only.  Use them as a guide for brewing and choose the Chaga 'grind' and method that you prefer.  You can always try different methods, times and appliances but keeping in mind the basic key concepts of brewing Chaga Mushroom are as follows:

  • 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.

Choosing the Chaga Mushroom 'Grind' that's right for you

Chaga Mushroom
Tea Grind
Chaga Mushroom Tea Grind

Also know as 'Tea-Cut' or Standard grind Annanda certified organic Chaga Mushroom tea can be brewed in a pot of water on the stove-top, in a tea pot with infusing 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 Mushroom Chunks
Chaga Mushroom Chunks

Large pieces of Chaga Mushroom broken down into 'chunk's as they are fondly known.  Becoming 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 Mushroom Powder
Chaga Mushroom Powder

Chaga Mushroom 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

 

Chaga Mushroom Fine PowderChaga Mushroom Fine Powder 

Chaga Mushroom Fine Powder, also known as super-fine powder is an excellent choice for making a single cup of Chaga tea or taken directly with food.  The fastest method of extraction but with an effective one time use.  Can also be used to make your own chaga capsules or added to smoothies or shakes.  Preferred grind for making your own Chaga Mushroom Tincture.

 

Extraction Time:  5min – 15min
Preparation:  Added directly to food, single serving cup, French press, espresso machine, very fine tea infuser
Repetition:  one time use

 

Still confused?  Call the Chaga Hotline at 1-855-552-4242 (855-55-CHAGA) or e-mail us at healing@annandachaga.com