28/01/2026
In the colder months, nature slows down and so should we.
This is the season when Chaga has traditionally been consumed daily across Northern Europe.
Often called the “King of Mushrooms” even though it’s technically a mycelium, not a mushroom, Chaga grows slowly on birch trees in harsh climates, developing its character over years, not weeks.
Only around 10% of a Chaga conk is actual fungal tissue. That’s why careful purification is essential: to remove inert material and a dual extraction to concentrate the main quality marker Betulinic acid, leaving behind the essence of wild Chaga as it’s been used for generations.
Quiet. Resilient. And traditionally relied on during the months when support matters most.
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