What is chaga?

Chaga (Inonotus obliquus) is a fungus that grows on the side of a birch and some other deciduous trees. Chaga tea has been used as a beverage and in traditional medicine for hundreds of years. The antioxidant value in chaga is very high.


Chaga is an adaptogen which enhances the body's ability to adapt to environmental factors and to avoid damage caused by them, strengthening the immune system. Chaga contains over 200 identified compounds, for example, phenols, sterols, beta-glucans, triterpene, melanin and the anti-bacterial betulin. Betulin is proven to contain anticarcinogenic qualities in laboratory tests.

Chaga tea recipe

1/4 dl chaga (groats; rougher texture than powder) for 2 liters of water

Let the beverage boil in low heat for about 15 minutes to half an hour.

Leave it to simmer for a while after you have switched off the stove.

Then strain the tea. Sweeten with honey if needed.

Traditional use of chaga

Chaga has been used in the North European folk medicine since the 1500s: in Siberia, for example, to cure stomach problems and the Khanty people have used it to heart and liver ailments. Traditionally chaga has also been used to combat fatigue and to refresh, as well as externally as a powder to help to heal wounds and rashes.

In addition to tea, chaga can also be used to make tinctures.


Note: antibiotics and intravenous glucose are antagonists of chaga, and their use together with chaga is not recommended. Chaga is a fungus, which those allergic to mushrooms should take into account.