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* "For educational purposes only. These statements have not been evaluated by the Food and Drug Administration. These product are not intended to diagnose, treat, cure, or prevent disease. These products has been prepared in a kitchen not inspected by a regulatory agency”

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HOW TO MAKE ESSIAC TEA

The following Essiac tea instructions have been simplified to save time and to make it easier for people new to Essiac to make the tea.  The supplies for making Essiac tea can usually be found in your local hardware or grocery store in the canning supplies section. 

Supplies Needed: Enameled, glass or stainless steel pot--with lid.  Canning jars, lids & rings.  Strainer and funnel or a glass measuring cup. Do not use any aluminum utensils as aluminum can react with Essiac tea.

This recipe makes one gallon of tea using 1/2 cup (2 oz by weight) of Essiac tea herbs.  You can make a smaller, two-quart batch by dividing this recipe in half, etc.  It is best to make just enough Essiac tea to last about two weeks because Essiac tea is perishable and will eventually spoil in the refrigerator.  You may increase the shelf life of Essiac tea by sterilizing all utensils, jars, rings, lids, etc. in a boiling water bath for at least 15 minutes. 

1.   Pour one gallon of unchlorinated water into pot and bring to a boil.  (Optional:  Add extra water to compensate for water boiling off and water absorption of herbs.)

2. Reduce heat to a slow boil to prevent boiling over and then slowly stir in (with a wooden spoon) 1/2 cup (2 oz) of dried Essiac tea herbs to boiling water.  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 tbsp.)

3. Scrape down the sides of the pot and allow the tea to sit, 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.

5. Allow the tea to sit covered and undisturbed for several minutes so that the herbs will settle to the bottom of the pot.

6. Place funnel and strainer on top of preheated canning jars.  (If you don’t have a funnel and strainer, you can use a glass measuring cup to pour the tea into the jars.)


7. Carefully pour off (decant) the liquid from the pot into the canning jars so as to keep sediment out as much as possible. Some sediment at the bottom of jars is normal and acceptable. Screw the lids on, allow to cool and then refrigerate.  The remaining sediment from the pot can be used for poultices or can be discarded or composted. 


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.