Hemp Milk Chai
['1/2 cup hemp seeds', '2 teaspoons chlorella powder', '1 teaspoons reishi or cordyceps powder', '1/4 teaspoon ground cardamom', '2 (3-inch) cinnamon sticks', '1 1/2" piece ginger, peeled, finely grated', '16 cardamom pods', 'Very small pinch of kosher salt', '4 bags strong black tea', '3 tablespoons pure maple syrup']
Purée hemp seeds and 3 cups cold water in a blender until very smooth. Strain through a fine-mesh sieve (a sheet of cheesecloth or nut-milk bag also work) into an airtight container.
Mix together chlorella, reishi, and cardamom in a small bowl.
Bring cinnamon sticks, ginger, cardamom pods, salt, and 2 cups water to a boil in a large saucepan over medium-high. Reduce heat to low, cover, and simmer until very fragrant, 10–15 minutes. Remove from heat; add tea. Cover and let sit 5 minutes.
Strain chai mixture through a fine-mesh sieve into a clean saucepan. Add maple syrup and 2 cups hemp milk (save the rest for another use); cook over medium heat, whisking if milk separates, just until hot. Divide among mugs; top with superdust.
Hemp milk can be made 5 days ahead. Cover and chill.
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