Our Story
It all started with a dog and a walk in the woods.
Sasha, my high-energy Rottweiler, lives for our daily forest runs—and she especially loves winter. The colder, the better. With her bounding through snowdrifts and me trudging behind, we spend hours exploring the woods together.
One frosty morning, I spotted a large chunk of chaga growing on a birch tree. I knew what it was—and once I started looking, I kept finding more. Day after day, walk after walk, I stumbled across enough to supply not just myself, but my friends and family for life.
That’s when I realized this wasn’t just a lucky find—it was nature offering something powerful that needed to be shared.
So East Coast Chaga was born. Just one man and his dog, hiking deep into the woods, sustainably harvesting wild chaga by hand. We only harvest in the cold months—when the trees are dormant and the chaga is at its peak. Harvesting in winter ensures the tree stays healthy, and we always leave at least 20% behind so it can regrow. It’s slow, cold work—but worth every frozen step.
Chaga is known to contain up to 40x more antioxidants than blueberries, with natural compounds that support immunity, reduce inflammation, and promote total body wellness. I’ve felt the benefits firsthand, and now I want others to experience it too.
Whether you’re sipping it by the fire or packing it for a hike, this is nature’s healing secret—shared from our forest to your cup.
From Forest to Cup
Producing high-quality wild chaga is a hands-on, time-intensive process—and we wouldn’t have it any other way.
It begins with long hours spent walking through the forest in the cold months, when the birch trees are dormant and the chaga is safest to harvest. With Sasha by my side, we scan the trunks for mature growths, sometimes trekking for hours through deep snow.
Once we spot a good piece, it’s carefully removed by hand. We always leave at least 20% behind, allowing the chaga to regrow naturally over time. This not only protects the health of the tree, but ensures future harvests remain sustainable.
Back home, the chaga is chopped into small chunks and air-dried for a minimum of one month. No artificial heat—just natural airflow and patience.
Once dried, it’s stone-milled into a fine powder using a food-grade flour milling machine, preserving its nutrients and making it easy to brew.
The final powder is vacuum sealed to lock in freshness, and when it’s ready for sale or shipment, it’s packaged by hand into the final product bags.
Every batch is small, every harvest intentional. This is chaga the way nature intended—from forest to cup.
