Some flavours belong together because they come from similar places — if not geographically, then in spirit.
Chaga (Inonotus obliquus) grows slowly on birch trees in cold northern forests, shaped by long winters and clean air. Pine needles come from those same landscapes, sharp-scented and resinous, carrying the unmistakable character of woodland. Chai spices add warmth and familiarity — grounding the blend and softening the edges.
Traditionally, Chaga was prepared patiently and returned to often, while pine needles and warming spices were used to bring brightness and balance to otherwise steady preparations. Together, they create a blend that feels fresh, aromatic, and quietly grounding, without being heavy or overpowering.
This blend combines wild Scottish Chaga, carefully prepared pine needles, and a chai-style spice mix into a loose preparation intended to be used thoughtfully and in moderation.
Officially, this product is not a tea.
It is a food supplement with a suggested preparation method involving hot water.
The forest doesn’t mind what you call it — but the paperwork does.
Prepared in small batches with simple ingredients, this blend suits those who like their routines warming, woodland-led, and gently ritualistic — without unnecessary fuss.
Same ingredients.
Same kettle.
Different wording.
Loose leaf - Optional compostable teabags
Wild Scottish Chaga (Inonotus obliquus), pine needles, chai spices
Add 2–3 teaspoons of the blend to hot water using a cafetière, filter, or teabag. Allow to steep for 3–5 minutes, then strain.
Preparation method provided for convenience only.
Do not exceed one prepared serving per day.
• Sold as a food supplement
• Made in small batches
• Fresh, resinous, and warming in character
• Prepared using simple, traditional principles
Food supplements should not be used as a substitute for a varied diet. Not intended to diagnose, treat, or prevent disease.
To explore the ingredients in more depth, including identification, traditional use and modern research context, see our full Forager’s Guide to Chaga or Pine Needles.
Some flavours belong together because they come from similar places — if not geographically, then in spirit.
Chaga (Inonotus obliquus) grows slowly on birch trees in cold northern forests, shaped by long winters and clean air. Pine needles come from those same landscapes, sharp-scented and resinous, carrying the unmistakable character of woodland. Chai spices add warmth and familiarity — grounding the blend and softening the edges.
Traditionally, Chaga was prepared patiently and returned to often, while pine needles and warming spices were used to bring brightness and balance to otherwise steady preparations. Together, they create a blend that feels fresh, aromatic, and quietly grounding, without being heavy or overpowering.
This blend combines wild Scottish Chaga, carefully prepared pine needles, and a chai-style spice mix into a loose preparation intended to be used thoughtfully and in moderation.
Officially, this product is not a tea.
It is a food supplement with a suggested preparation method involving hot water.
The forest doesn’t mind what you call it — but the paperwork does.
Prepared in small batches with simple ingredients, this blend suits those who like their routines warming, woodland-led, and gently ritualistic — without unnecessary fuss.
Same ingredients.
Same kettle.
Different wording.
Loose leaf - Optional compostable teabags
Wild Scottish Chaga (Inonotus obliquus), pine needles, chai spices
Add 2–3 teaspoons of the blend to hot water using a cafetière, filter, or teabag. Allow to steep for 3–5 minutes, then strain.
Preparation method provided for convenience only.
Do not exceed one prepared serving per day.
• Sold as a food supplement
• Made in small batches
• Fresh, resinous, and warming in character
• Prepared using simple, traditional principles
Food supplements should not be used as a substitute for a varied diet. Not intended to diagnose, treat, or prevent disease.
To explore the ingredients in more depth, including identification, traditional use and modern research context, see our full Forager’s Guide to Chaga or Pine Needles.
