Once you harvest it, should you dry it up before using for tea?
We should set up a harvest exchange or something, cuz I can't get that stuff this far south... or at least I haven't seen it all over the place like up in Sconi or Michigan. I'm sure there is some fungal relative to chaga that I can here in Cali. And +1 to the guy above me... what is the best preparation for tea? Do you sun dry, leave spongy, powder it... what is the best for fragrance and aroma as well as beneficial? Mixing with Yerba Mate should be good I think.
Just made some the other day and it tasted like wood to me. Do not know if I screwed up but it tasted any thing but good.
I use a 1" cube, or the equivalent in loose pieces, per quart of water for brewing tea. Bring to boil, simmer two hours, enjoy. I brew the whole thing: black, brown and yellow parts all together. I've used one cube for four 1qt pots but each tastes weaker than the previous. First pass tastes the best so I throw a lil fresh in with each brewing.
Save it after it is brewed out. It will still readily produce an ember with flint & steel, ferro or fresnel after it has dried again. Yellow stuff takes sparks the best, works as well as charcloth. The brown will work also, though not quite as well. I find the black to be useful only for tea. Even the brewed out powder is useful for fire.
As with all fungi process while wet, much easier and reduces unwanted crumbling. I make wedges as that shape works best for me with F&S. Thin edges take a spark the easiest, but often go out before we can do anything with it. Thick is more difficult to catch a spark in yet makes a more robust coal. Wedges provide the best of both worlds.
Last edited by Dux; 05-24-2013 at 11:49 AM.
After boiling your Chaga tea the grounds make a great poultice for cuts, scraps, and bruises.
There are no "failures", Just learning experiences.
PSALMS 83:18; ISAIAH 43:10-12
No photos of Chaga tea in a thread named "Chaga Tea". No, that just won't do.
Ok that is better.