HOW TO MAKE ESSIAC TEA

I have been making Essiac tea for several years and have simplified the process as much as possible 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.  Do not use any aluminum utensils as aluminum can react with Essiac tea. 

Supplies Needed:  Enameled or stainless steel pot with lid.  Canning jars, lids & rings.  Strainer and funnel or a glass measuring cup.    

The following recipe is for making one gallon of tea using 1/2 cup of Essiac tea herbs.  You can make a smaller, two-quart batch by dividing this recipe in half.  I have found that 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 can 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.  I usually skip the sterilization step to save time and therefore I have to make Essiac tea in small batches so I can drink it up quickly before it spoils.  I prefer to make it double-strength by using 1/4 cup dried herbs to one quart of water.

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.  Add 1/2 cup of dried Essiac tea herbs to boiling water and boil hard for 10 minutes (making sure it doesn't boil over).  (To make a two-quart batch use one half of the packet, i.e., ¼ cup of herbs.)

3.  Scrape down the sides of the pot and allow the tea to sit, covered, in a warm place (room temperature) for about 12 hours.

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.  Screw the lids on, allow to cool and then refrigerate.  The sediment can be used for poultices or can be discarded.

DIRECTIONS FOR DRINKING ESSIAC TEA

Pour 1/4 cup Essiac tea (about 1 or 2 oz.) into a cup and add hot water according to your taste.  Do not microwave the tea.  Drink Essiac tea on an empty stomach about one half hour before eating.  Take the time to sip your Essiac tea slowly; don’t gulp it down.  For preventive purposes people usually drink 1/4 cup of Essiac tea once or twice daily. Essiac tea is detoxifying so it is very important to drink plenty of pure water during the day and to have regular bowel movements.  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, dark place.        

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