First - Chaga (Inonotus obliquus) or the King of Medicinal Mushrooms is the second most antioxidant-rich food in the world.
The best Chaga is found on white birch trees in cold regions of Siberia, Alaska, northern Canada & Finland. But Chaga can be found in many other places, even here in Berlin, as pictured above. The only difference is that Chaga that grows in milder climates (like Berlin) is NOT as powerful as the one found in regions where the temperatures drop to even - 60 degrees Celsius.
For Chaga to reach its full maturity takes 10, 20 or sometimes 30 years & during that time chaga forms a symbiotic relation with the host tree that it grows on.
During this time chaga pick up the life energy from the tree & growing in a very stressful environment (very low temperatures) it develops all the beneficial, health providing substances. So the quality of chaga can very a lot. The best ones come from northern part of Siberia (ours) or Lapland in Finland. Because of those varied qualities, the price of the chaga can differ a lot.
Chaga has been used in traditional Chinese medicine for centuries as well in Shaman medicine in Siberia & Russia in general.
So what are those health benefits?
Looking at MedicalNewsToday online edition (2*), in their recent article they quote nine (potential, as they point) benefits:
1. Nutrient dense superfood
Chaga mushrooms are rich in a wide variety of vitamins, minerals, and nutrients, including:
2. Slowing the aging process
3. Lowering cholesterol
4. Preventing & fighting cancer
5. Lowering blood pressure
6. Supporting the immune system
7. Fighting inflammation
8. Lowering blood sugar
9. Preventing drugs side effects
So that is quite impressive. But what chaga also does is couple of other wonderful things. It regulates & normalizes all of the over & under performing internal organs, it prevents cell mutations & it helps repair broken sections of DNA.
Chaga is also the biggest source of melanin, as it contains up to 25% by volume (Melanin concentrates in the dark, outer part of the mushroom). Melanin performs many important functions in the body, like working as an strong anti-degenerative component combating premature aging. And melanin is also the main food for the pineal gland.
Because of all that & more, our Chaga Bärbucha Kombucha came to life.
We used to call it Chaga X.
Because unlike anybody else that makes Chaga Kombucha (and there are only few of those companies in the world) we make it in eXtra strength (meaning more chaga, so more potential benefits).
Plus, we use only chaga (no tea) & no other flavoring. So our Kombucha is dark in color but lighter than the Chaga tea. The flavor is concentrated & it is a bit like a mixture of light molasses with hints of coffee, cherry, vanilla & wood. It has absolutely no mushroom flavor whatsoever. The vanilla flavor comes from naturally occurring vanillin, just like in vanilla bean.
And did I say delicious?
So our process looks like this:
We start with chunks of fine Siberian chaga
We break them down into smaller pieces so it is easier to grind it. Chaga has a wood/cork texture so breaking it down requires little effort.
Then chaga is ground in a hand powered grain grinder.
Then it gets steeped in our filtered & revitalized water.
And after straining, we add organic unrefined brown sugar & then it goes into glass jars with Scoby & starter liquid for fermentation
When it's done it gets bottled & undergoes the second fermentation.
And when it's ready it looks like this:
Now all YOU have to do is, to get one of our Chaga Bärbucha Kombucha bottles & enjoy it by slowly sipping it, like a fine liquor.
Just like we do. So cheers! Bottoms up! Prost! Na zdrowie!
To find out even more about this wonderful mushroom, check out this great video by Scientific Advisor and Energy Medicine Specialist Dr. Karl Maret on Yutube below:
Or this recent interview with Dr. Cassim Ingram called "Wild Chaga: Energy, Focus, Clarity and More!"
Ingredients: Filtered & Revitalized Water, Live Kombucha Cultures, BIO Unrefined Brown Sugar & Chaga Powder
Starting this December (2018) we have been doing the Chaga water extraction (similar to tea) at temperatures not exceeding 65 C. The extraction process lasts about 3 hours. The reason for that is to pull a lot more substances from Chaga powder, without the excessive heat that could compromise the quality of those substances.
Because of this low temperature method (unlike simmering, that hovers around 100 C), our Chaga X is slightly lighter in color.
That is NOT because we now use less Chaga during this process.
Now our Chaga X is of even higher quality & it should contain even a wider range of beneficial compounds
Starting July 2019, our Chaga X is now called Chaga Bärbucha Kombucha, especially that we discontinued Chaga-Cola.
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