Chaga: New Rage in Herbal Remedies – North Bay

by Back Roads Bill

“Tea time” is a light meal typically eaten between four and six pm. Observance of the custom originated amongst the wealthy classes of the former British Empire. There is a new, healthy tea on the market; bring out your best porcelain.  And the contents for steeping can be found on our back roads.

The name “chaga” (pronounced “chuh-ga”) comes from the anglicised Russian word of the dark brown to black, hardened, crusty mushroom, most likely the most unique you will ever see.   If you talk to a Registered Professional Forester it is a “conk polypore” or “clinker fungus.” It is the trunk rot of birch, which refers to the fruiting bodies growing under the outer layers of wood surrounding the fungus.  It is an indication the health of the tree is in decline and it is commonly known amongst ecologists as a “tree cancer.”

It looks like a busting tumour but recent research indicates benefits in treating cancer and other diseases. At the same time the new interest has led to the rampant harvesting of this ecologically delicate species. Chaga (Inonotus Obliquus) is a non-toxic and identified within the taxon, Agaricomycetes, a fungi family including mushrooms.

Chaga mushrooms are the living parasites on white and yellow birch trees. The conk is irregularly formed and has the appearance of burnt charcoal.  Traditional Native women, as the food gatherers, referred to chaga as the “penis” fungus for its appearance on the trunks of trees. It is not the fruiting body of the fungus, but a mass of mycelium, mostly black due to the presence of massive amounts of melanin.

The earliest known recorded use of chaga tea dates back to the 16th century. Although it was once regarded as a folk medicine, modern research has uncovered benefits when chaga is brewed into a tea. Chaga tea has been known to have a flavour that resembles coffee; which will be more bitter in taste the longer it is steeped (so don’t boil it). Grant Lauzon is a chaga expert.  For the North Bay resident it is his business, ‘Harvesters’ – Northern Ontario. He collects chaga  only in designated timber blocks that are scheduled to be harvested. He has concerns about the amount of chaga being taken from trees in northern Ontario.  “It takes approximately 80 to 100 years to produce about 10 pounds of chaga,” said Mr. Lauzon.  “It’s been completely wiped out in places like China because of relentless, value driven exploitation.”

He has developed a sustainable harvesting plan.   He envisions chaga harvesters will be certified by an institute of mycology “If we succeed Ontario would become the only sustainable source for chaga in the world.”  He has been keeping detailed records to “justify in special cases, an old growth forest designation, places where chaga could be harvested every twenty years.” He said there are many health benefits attributed to chaga.

It purportedly contains medicinal properties to help strengthen and heal the body naturally.   This includes enhancing the immune system and being one of the highest sources of anti-oxidants. “Research indicates it is like having a natural chemotherapy treatment.”  It helps detoxify cells, skin and blood.  (You can reach him at grant@greenfoot.ca or visit www.greenfoot.ca.)

Sandra Couchie is the owner of the Twiggs location in SturgeonFalls and retails the product. She is also a community member of Nipissing First Nation.  She said it is a “huge” sales item because it is a “natural product” and customers “love the flavour.”  “People are discovering the health benefits of chaga,” she said.   It is recommended to take a small chunk and let it simmer in hot water.  “My father (Sgt. George Couchie of the Ontario Provincial Police’s aboriginal policing bureau) collects chaga for fire starting as a part of  Native Awareness programming.” It is well known as “tinder fungus,” the traditional, Native fire starting fuel source.  Using the bow and drill technique it has a lower point of incandescence; the chaga will ignite with prolonged friction.  The ember created burns almost endlessly and was transported in clay vessels between campsites.  (Google: bow drill YouTube with tinder fungus.)

Have a Look

If you would like to look at chaga here are two locations.  Take Highway 63 towards Témiscaming and past the fish hatchery.  The first road on the right or east is the Olrig forest access road.  Set your odometer and travel south then turning east, 2.8 km, follow the poles on the left or north side.  At that distance and on the same side you will see a stand of white birch and some exposed bedrock; park just past the bedrock. If you come to a small road on the same side you have gone too far.  Walk in less than 50 m and look up on the mature birch about 2.5 m.  Look at this conk and leave it!   Go to N°46 27’ 17.2” W79° 08’ 54.4” or WGS 84, Zone 17 E642189 N5146245.

The second site is a large yellow birch stand and a designated scientific plot.  From Mattawa and the Big Joe Mufferaw statue travel north on highway 533, pass by highway 656 to the La Cave Dam; it is 14.4 km to the Olrig forest access, turn left or westwards. Here, reset odometer and drive 9.1 km to the sign: ’Yellow Birch Crop tree Release Trial and Thinning Study.’ There is a trail on the left or west side through the yellow birch  stand at N46° 22’ 16.8” W78° 58’ 40.5” or 17 T E655523 N5137294. Like the Brits you will have to be wealthy or have disposable income to make chaga your tea of choice.  So bring out best bone “China.” (All porcelain teacups were originally made in China.) First and foremost never hold your cup with your pinkie finger extended.  This is improper and in most social settings is considered rude. Place your index finger into the handle of the cup up to the knuckle while placing your thumb on the top of the handle to secure the cup. The bottom of the handle should then rest on your third finger. The fourth and fifth fingers should curve back towards your wrist. Don’t spill the chaga it will stain the linen.

For GPX files Chaga