白樺茸柴茶蘑菇茶

I’ve been brewing this after dinner when I need to wind down, and the Assam base gives it a sturdy, malty backbone that holds up beautifully to a splash of oat milk. The chaga adds an earthy depth I didn’t expect from a chai, and the whole cup feels calming without being sleepy.

I’ve been brewing this with oat milk and a pinch of honey every afternoon, and the Assam base gives it a malty depth that actually holds up against the chai spices. The chaga adds a subtle earthy undertone that makes it feel more grounding than a regular chai, and the loose-leaf blend steeps evenly

The loose-leaf texture is so fine that it steeps into a rich, almost buttery cup—the Assam base holds its own while the chaga gives it a mellow, earthy finish. I’ve been brewing it every afternoon for a week and it’s become my favorite quiet ritual.