The Canadian nurse Rene Caisse is credited with the discovery of Essiac Tea, which gets it moniker from the backward spelling of her surname. This is a tea made from a combination of herbs and is believed by many to have many health benefits, especially in helping to treat cancer. Scientific research regarding its effectiveness has been scant and inconclusive. Many individuals, however, contend that Essiac Tea has been effective in improving their health. The mixing of the tea is a relatively simple procedure.
Step 1
Mix together all four herbs. Make sure they are thoroughly combined. Place the mixture into the glass jar and attach lid. Store what is not immediately used in a cool, dry cupboard. You can keep it for up to six months before discarding.
Step 2
Measure out ½ cup of the herb mixture. Put this mixture into a pot containing 128 oz. of cool water.
Step 3
Bring to a raging boil. Cover with lid and allow it to continue boiling for 10 minutes.
Step 4
Turn off the burner under the tea. Leave pot covered on stove top overnight.
Step 5
Reheat mixture a day after making. Bring to a boil, remove from heat and allow to sit for five minutes.
Step 6
Warm several empty sterilized bottles in a bath of hot water in preparation for receiving the hot tea.
Step 7
Position a funnel into the top of a warmed bottle. Lay your fine straining cloth over the top of the funnel. Strain the hot tea into the bottle. Repeat for each bottle. Make sure the strainer is extremely fine so you will not lose the slippery elm.
Step 8
Cap the bottles and store in a cool, dry cupboard. Refrigerate bottles after they are opened.
Tips and Warnings
- Many recommend drinking 4 oz. of the tea daily to achieve health benefits. Give your Essiac tea dregs to your pets. Many people report it is as beneficial for their health as it is for their owners.
- Do not use an aluminum pot. Do not use cheesecloth for straining. Look carefully for evidence of mold on the surface of the tea if has been stored for a long time. If you are unsure, do not consume.
Things You'll Need
- 1 oz. powdered root of Turkish rhubarb
- 6½ cups of cut burdock root
- ¼ lb. powdered slippery elm bark
- 1 lb. powdered sheep sorrel
- 1 gallon glass jar with lid
- Large enameled pot with lid (or stainless steel)
- Fine strainer
- Funnel
- Glass bottles
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