From an Alaska birch forest to your morning cup.

AlaskaChaga started with a winter walk through the birch forest behind our cabin in Ester, Alaska. Chaga conks — jet-black, cracked, almost charred-looking — clung to tree after tree. We'd grown up knowing chaga as a traditional medicine.

What we didn't know was that almost every bag of chaga sold online was imported from Russia, Siberia, or China — with no real way to verify where it actually came from. For people who care where their food comes from, that wasn't good enough. So we decided to do it differently.

Wild Alaskan chaga tastes different because it is different. Harsh winters force the mushroom to produce more melanin, more polyphenols, and more beta-glucans than chaga grown in milder climates. It brews into a darker, richer, earthier tea.

Every order ships from Ester, Alaska — never repackaged, never mixed with other sources. Just chaga, straight from the forest where we harvested it.