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  • - a few good handfuls of bamboo leaves (washed and dried, but don't fold them)
  • - a few good handfuls of lemongrass leaves, twisted and crushed
  • - a few crushed pieces each of ginger, tumeric, and galangal
  • - a few tablespoons of ground chaga
  • - a few good handfuls of mint leaves
  • - 4 litres spring or purified water (not tap water)


servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly


Step 1

wash bamboo leaves and allow to dry, or put in oven on lowest possible setting for ~20 minutes (KEEP AN EYE ON THEM!!)

different species of bamboo have different 'flavours', find the one that works for you.

Note - this does not include what is commonly sold as 'Lucky Bamboo', which is not actually a bamboo but Dracena sanderiana, a type of lily.

many people prefer Bambusa gracilis

Step 2

in a large cauldron, bring water to a boil, add bamboo leaves and keep boiling for ~20 minutes

Step 3

add chaga, ginger, tumeric, and galangal, keep boiling for ~10 minutes

Step 4

add lemongrass and mint, remove from heat and cover

Step 5

you can serve hot or allow to cool on its own

Step 6

serve with honey and milk, cream or a non-dairy alternative


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