Wild Chaga- Hand Harvested in Northern WI
Wild chaga hand harvested in WI by us. It's a fun family event to harvest chaga. The kids love it (both to drink and harvest). We also source some of our Chaga from Valley View Forestry (my brother Kenneth Price). It turns out, that from a forestry standpoint, trees with Chaga are of poor quality and almost always selected to be cut down.
Betulinic acid is a pentacyclic triterpene sterol that naturally occurs in the chaga (Inonotus obliquus) mushroom and it thought to be helpful in boosting the immune system. We find chaga is best when done as a long brew and may be done multiple times until the color and flavor is not as robust (on average we find we can brew the chunks 3 times before most of the flavor is gone). We most often fill a 5 quart pot on the stove with a layer of chaga on the bottom and water filled near the top. This can then be drank in many forms, but we like it best hot with maple syrup or birch syrup to taste. I also highly recommend it like a latte, cream/milk and syrup to taste. A friend of ours likes to brew his with cinnamon sticks. And certainly, you may tincture it as well.