How to Prepare Essiac Tea
Combine the Turkish rhubarb root and slippery elm bark in a bowl.. Mix in 1 pound (450 g) of powdered sheep sorrel leaves.. Stir in 6 1/2 cups (1 pound 5 ounces or 767 g) of burdock root.
Steps
Combine the Turkish rhubarb root and slippery elm bark in a bowl.
Combine the Turkish rhubarb root and slippery elm bark in a bowl.
Mix in 1 pound (450 g) of powdered sheep sorrel leaves.
Mix in 1 pound (450 g) of powdered sheep sorrel leaves.
Stir in 6 1/2 cups (1 pound 5 ounces or 767 g) of burdock root.
Stir in 6 1/2 cups (1 pound 5 ounces or 767 g) of burdock root.
Store the herb mixture in a glass container for up to 1 year.
Store the herb mixture in a glass container for up to 1 year.
Bring 2 gallons (7.5 liters) of water to a boil over high heat.
Bring 2 gallons (7.5 liters) of water to a boil over high heat.
Stir in 1 cup (90 g) of the Essiac herb mixture.
Stir in 1 cup (90 g) of the Essiac herb mixture.
Cover and boil the tea for 10 minutes.
Cover and boil the tea for 10 minutes.
Turn off the burner and let the tea steep for 12 hours.
Turn off the burner and let the tea steep for 12 hours.
Turn the burner to high until the tea simmers.
Turn the burner to high until the tea simmers.
Turn off the burner and transfer the tea into your glass storage bottles.
Turn off the burner and transfer the tea into your glass storage bottles.
Cap the bottles and store the bottles of tea in a cool dry place.
Cap the bottles and store the bottles of tea in a cool dry place.
Bring water to boil and pour 4 tablespoons into a cup.
Bring water to boil and pour 4 tablespoons into a cup.
Stir in 2 tablespoons (30 ml) of the Essiac tea.
Stir in 2 tablespoons (30 ml) of the Essiac tea.
Drink the tea on an empty stomach and wait 2 hours before eating.
Drink the tea on an empty stomach and wait 2 hours before eating.
Store the opened bottle of Essiac tea in the refrigerator.
Store the opened bottle of Essiac tea in the refrigerator.
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