| Raw materials | Chaga |
|---|---|
| Packaging | 50 грам |
Manufactured according to TU TU U 10.3-2961504555-001:2022, quality confirmed by certificates.
Information on varieties and forms is placed under the "i" icon next to the characteristic.
You can purchase scales for accurate dosing in the Miscellaneous section.
Before starting treatment and/or prevention of a disease with folk medicine, consult a doctor and familiarize yourself with the already acquired experience of other people.
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Chaga or birch black mushroom (Latin name - Inonotus obliquus).
The collected raw materials are cut into pieces and dried in dryers at a temperature not higher than 50-60 ° C.
Dried raw materials contain at least 20% extractives and no more than 12% moisture.
Chaga contains up to 12.3% ash and a large amount of potassium, which makes it highly radioactive. In addition, chaga contains oxalic, formic, acetic, butyric, vanillin, paraoxybenzoic acids, two triterpenic acids from the tetracyclic triterpene group, obliquinic, iononotic, etc., as well as free phenols, polysaccharide (as a result of hydrolysis of which sugars are completely restored), pterins, lignin, fiber, sterols - ergosterol, lanosterol, inotodiol.
Chaga has the appearance of irregularly rounded (up to 30-40 cm in diameter) or elongated up to 1-1.5 m growths formed by hardened intertwinings of fungal hyphae. The surface of the growth is black, deeply cracked, its inner part is dark brown, closer to the wood it is reddish-brown with white veins, which consist of colorless hyphae. The parts adjacent to the trunk contain not only fungal hyphae, but also wood cells.
Fruiting is insufficient; the fruiting bodies (i.e. the “mushroom” itself) have the appearance of brown elongated cakes that surround the trunk up to 4 cm thick and up to 2 cm long. Chaga growths at the age of 10-15 reach a mass of 5 kg or more. Growth sometimes lasts up to 20 years and is an inevitable cause of the death of the “host” tree. After the tree dies, the development of the chaga stops, but on the opposite side of the trunk, a brown-brown mushroom body usually emerges from the fruit, spread along the length of the trunk by 0.5-1 m. The fruiting body initially develops under the bark, and along its edge there are so-called support plates, which are comb-shaped outgrowths with a flattened upper part. When the fruiting body matures and the sporulation process begins, the bark of the tree cracks and falls behind under the pressure of the support plates.
Harvesting Chaga mushroom is harvested in late autumn, winter or early spring. The mushroom is chopped with an ax near the tree trunk, and then the porous light-colored part that is unsuitable for use is cut off from it. The collected raw material is cut into pieces and dried in dryers at a temperature not higher than 50-60 °C. The dried raw material contains at least 20% extractive substances and no more than 12% moisture.
