Harness the power of chaga mushrooms (ours are sustainably sourced from the pristine Boreal forests of BC) in this turmeric and chai-spiced blend that’s delicious on it's own, or served up as a delicious chaga chai latte.
This adaptogenic tea is anti-inflammatory, high anti-oxidant, and an effective tummy settler.
100% Natural Ingredients, Blended and Packed in Canada: Chaga, Organic Turmeric, Cinnamon, Cacao Husks, Dried Ginger Pieces, Cardamom, Star Anise, Black Pepper, Fennel, Cloves.
Amy's Nutrition Notes:
Mushroom metabolites are known to stimulate different cells of the immune system and have been shown to help support good immune function. They are also high in antioxidants in general aiding in the reduction of inflammation in the body overall.
Cinnamon contains high levels of polyphenols; rutin, catechins and quercetin in particular, all of which have high antioxidant activity. Moreover, there is promising research in relation to cinnamon and the support of respiratory, digestive and gynaecological health as well as possessing antibacterial properties.
Cacao and cocoa products, aside from being rich in earthy, beautiful bitter notes, they contain high levels of antioxidants (surprisingly higher than red wine, green tea and black tea), specifically flavonoids, catechins and procyandins which have been shown to help minimize oxidative stress, reducing inflammation in our bodies helping to reduce the risk of chronic diseases, like heart disease, diabetes and certain types of cancers.
Aside from its well-known characteristics of aiding in the reduction of nausea, ginger’s aromatic component, gingerol, has been shown to be a good component of an anti-inflammatory diet, to support good gastrointestinal function, manage pain, and potentially reduce the risk of metabolic syndromes; in particular, aiding in the promotion of good heart health.
Meet Our Nutrition Expert, Amy Symington M.Sc.
Amy Symington, M.Sc. is a nutrition professor, researcher and plant-based chef at George Brown College in Toronto, Canada. Aside from having a Masters in Applied Human Nutrition with a focus on functional foods and their health benefits, Amy has 20+ years experience in the food industry including in restaurants, cafes, catering, hosting private events and galas and as well as volunteering in community kitchens. Amy is the Culinary Nutrition Program Coordinator at Gilda's Club Greater Toronto (GCGT), a not-for-profit cancer organization, she is the Executive Chef for Humane Society International (HSI) Canada, she volunteers with the Toronto Veg Food Bank (TVFB) as a chef and nutrition consultant and does recipe development and food writing for various publications in Toronto and worldwide. Amy believes in the evidence-based health and environmental benefits of plant-based diets and is the recent author of The Long Table Cookbook: Plant-based recipes for optimal health. She enjoys baking with her kids, cooking, running without her kids and drinking really good tea.