How do you brew this?
You place the chunks in a campfire type pot on your stove and simmer. In the case of chaga, the longer it simmers, the more nutrients are released. Add water as you take cups of brew, and add more chaga when the water runs clear. I keep mine on the stove during the day, turn it off at night, turn back on in the morning, and I will refill with small chunks in a few days. The pieces come in larger 2 or 3 in chunks (cheaper) which should be ground down to 1/2 or 1/4" chunks for brewing, although the larger ones will brew, but take a while to get going and may not give up their goodness as easily. The neat thing about chaga is that is is good by itself, but it actually tames the bitterness of coffee and you can blend them at whatever ratio you prefer to get the perfect brew.