Chaga Powder — Inonotus obliquus

Chaga powder: the black birch fungus for a traditional infusion Chaga (Inonotus obliquus) develops mainly on living birch trees in cold and temperate forests. Its black, deeply cracked exterior and rust-brown interior are distinctive. The visible growth is a sterile fungal mass associated with the birch wood, rather than a conventional cap-shaped fruiting body. From Chaga to powder For our Chaga powder, we use Chaga material obtained from birch trees. It is dried and finely ground for preparation at home using warm water. Each pack contains 100 g of Chaga powder. Powder and extract are different products Chaga powder is ground raw material, not the same as our concentrated Chaga extract capsules. Those extract capsules are separately standardised to at least 50% polysaccharides and 20% beta-glucans; these percentages do not automatically apply to this powder. Therefore, the quantity of powder cannot be directly equated with the amount of capsule extract. Chaga in Russian and Siberian tradition In Russia and Siberia, Chaga has traditionally been prepared as a dark beverage. A well-known method is associated with Sergei N. Maslennikov. The historical recipe uses warm water and a long steeping period. We offer this powder for that traditional preparation, without implying a proven medical effect. Preparing a Chaga infusion Use 2–3 tablespoons of Chaga powder per 500 ml of water at approximately 70–80 °C. Combine in a clean, heat-resistant jug. The historical recipe describes steeping for about 12 hours in a thermos flask. For modern preparation, do not leave the drink lukewarm for extended periods: cool it promptly after the initial infusion and keep any prolonged steeping in the refrigerator. Strain if desired through a fine sieve. Preferably prepare fresh and keep leftovers covered and refrigerated. Discard if the smell, appearance or storage period gives cause for concern. The historical description mentions one glass 1–3 times a day, 10–15 minutes before meals. This is a traditional practice, not personalised medical dosing advice. Do not start long-term daily consumption if you have a medical condition or take medicines without professional advice. Natural composition Chaga contains various groups of naturally occurring compounds, including polysaccharides, pigment-rich fractions, phenolic compounds, sterols and triterpenoids. Amounts depend on origin, raw material and preparation method. Water and alcohol extract different fractions; this powder is intended for water-based preparation. Quality and storage We pay attention to species identity, origin, moisture, microbiological quality and possible contaminants. Oxalates and heavy metals deserve particular attention in mushroom products, especially with regular Chaga use. Store tightly closed, dry, dark and out of reach of children.