HOW TO MAKE ESSIAC TEA

The following Essiac tea instructions have been simplified as much as possible to save time and to make it easier for people new to Essiac to make the tea. These instructions are based on Mary McPherson's Affidavit of Rene Caisse's Essiac tea formula and recipe. Be sure to include sheep sorrel roots as Rene Caisse stated that the roots are "very essential" to the Essiac tea formula. 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 (2 oz) 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 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. One can skip the sterilization step to save time and therefore one can make Essiac tea in small batches to drink it up quickly before it spoils.

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.)

1. Add 1/2 cup (2 oz) 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 ¼ cup of herbs; one quart use 2 tbsp.)

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

1. Reheat the tea in the covered pot until steaming hot, but do not boil it twice. (If boiled twice, it may not taste as good.)

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

1. 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.)

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

DIRECTIONS 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. It is best to start out with a small daily amount and increase gradually. 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. For maximum effectiveness, hold tea in mouth as long as possible to absorb sublingually (under the tongue). 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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