HOW TO MAKE ESSIAC TEA
Supplies Needed: Enameled, glass or stainless steel pot--with lid. Strainer and funnel or a glass measuring cup and jars to store tea in refrigerator.
Do not use any aluminum utensils as aluminum can react with Essiac tea.
2 OZ PACKAGE (1/2 CUP)makes one gallon of tea using.
Make a two-quart batch by dividing this recipe in half, and so forth.
Essiac tea last about two weeks, refrigerated, before the tea starts to spoil. ,
1. Pour one gallon of unchlorinated water into pot and bring to a boil. ( Add extra water to compensate for evaporation & absorption of herbs.)
2. Reduce heat to a gentle boil to prevent boiling over and stir in 1/2 cup (2 oz) of dried Essiac tea herbs. Boil for 10 minutes (making sure it doesn't boil over). (To make a two-quart batch use ¼ cup of herbs; one quart use 2 TB.)
3. Scrape down the sides of the pot and allow the tea to sit & brew, covered in a warm place (room temperature) for 8 to 12 hours. Overnight works well.
4. Reheat the tea in the covered pot until steaming hot, but do not boil it twice. Allow the tea to sit covered and undisturbed for several minutes so that the herbs will settle to the bottom of the pot.
This step is not absolutely necessary, however it does mellow the flavor.
5. Use a funnel or strainer to pour into clean jars. (If you don’t have a funnel and strainer, you can use a glass measuring cup to pour the tea into the jars.)
6. Carefully pour off the liquid (decant) into jars so as to keep sediment out as much as possible. Allow to cool and then refrigerate. The sediment may be used for poultices. Some sediment at the bottom of jars is normal and acceptable.
Essiac tea may be processed in a water bath canner for extended shelf life.
Prepare Essiac Tea as above
Sterilize canning jars rings, lids, & utensils.
Fill hot jars with Essiac Tea and seal.
Process tea in water bath, boiling for 15 minutes.
SUGGESTIONS FOR DRINKING ESSIAC TEA
Pour 1 to 2 fl. oz. of the concentrated Essiac tea (1/8 to 1/4 cup) into a mug and add hot water, once or twice daily. Do not microwave the tea. Drink Essiac tea on an empty stomach.
Take the time to sip your Essiac tea slowly; don’t gulp it down. According to THE ESSIAC BOOK, Essiac tea is more effective if one holds the tea longer in the mouth--the longer, the better. This is sometimes referred to as the sublingual method. "Sublingual" means "under the tongue". The capillaries under the tongue can absorb the medicinal qualities of sheep sorrel directly into the bloodstream.
Discard Essiac tea if it tastes sour or when white mold appears floating on the surface. Essiac herbs and tea are light and heat sensitive so it is important to store in a cool, dry, dark place.
CLICK HERE to learn what Rene Caisse said about the importance of sheep sorrel roots.
For your viewing pleasure we offer a video below for proper preparation.
There are those times when a picture is worth a thousand words
There are those times when a picture is worth a thousand words
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