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Essiac Tea

A traditional herbal tea blend supporting detoxification and overall vitality.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Beverages
Cuisine: Traditional Herbal
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ounce burdock root dried and cut
  • 1/2 ounce sheep sorrel dried
  • 1/4 ounce slippery elm bark dried and powdered
  • 1/4 ounce Turkish rhubarb root dried and cut
  • 1 quart filtered water

Equipment

  • Large stainless steel pot or glass pot
  • Measuring spoons for herbs
  • Fine-mesh strainer or cheesecloth
  • Glass jars for storage
  • Wooden spoon for stirring
  • Thermometer for monitoring temperature
  • Labels for dating batches

Method
 

  1. Gather all four dried herbs and measure them precisely.
  2. Combine the burdock root, sheep sorrel, slippery elm bark, and Turkish rhubarb root in a small bowl.
  3. Fill your pot with one quart of filtered water and place it over medium-high heat.
  4. Heat water to just below boiling, around 200 to 205 degrees Fahrenheit.
  5. Carefully add the herb mixture to the hot water and stir gently for about one minute.
  6. Reduce the heat to low and let the tea simmer gently for 10 minutes without boiling.
  7. Turn off the heat and let it sit for 5 minutes at room temperature.
  8. Pour the tea through a fine mesh strainer lined with cheesecloth into clean glass jars.
  9. Allow the strained tea to cool to room temperature, then cover and refrigerate overnight.
  10. Each morning, pour about 8 ounces of chilled essiac tea into a cup and enjoy.

Notes

Store your essiac tea in dark glass bottles away from sunlight for up to 2-3 weeks.