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Homemade Essiac Tea

A traditional four-herb blend of burdock root, sheep sorrel, slippery elm, and Turkish rhubarb simmered and steeped into a deeply earthy wellness tea.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 32 8-ounce cups
Course: Beverages
Cuisine: Traditional Herbal
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Essiac Tea Blend
  • 1 cup dried burdock root cut into small pieces
  • 1/4 cup dried sheep sorrel chopped
  • 1/4 cup dried slippery elm bark powdered
  • 1 tablespoon dried Turkish rhubarb root cut into small pieces
  • 32 cups 8 quarts filtered water

Equipment

  • Large stainless steel pot (8-quart capacity)
  • Measuring cups and spoons
  • Fine mesh strainer or cheesecloth
  • Glass bottles or jars with lids
  • Wooden spoon
  • Thermometer
  • Funnel
  • Labels for dating batches

Method
 

  1. Measure out all dried herbs: 1 cup burdock root, 1/4 cup sheep sorrel, 1/4 cup slippery elm powder, and 1 tablespoon Turkish rhubarb root.
  2. Pour 32 cups (8 quarts) filtered water into an 8-quart stainless steel pot and bring to a rolling boil over medium-high heat (about 212°F / 100°C).
  3. Slowly add the burdock root to the boiling water while stirring. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.
  4. Stir in the sheep sorrel, slippery elm powder, and Turkish rhubarb root until evenly distributed.
  5. Remove the pot from heat, cover with a lid, and let the tea steep at room temperature for 1–2 hours.
  6. Line a fine mesh strainer with cheesecloth and strain the tea into clean glass bottles, pressing the herbs to extract all liquid.
  7. Seal the bottles, label with the preparation date, and refrigerate immediately. The tea keeps for up to 2 weeks when chilled.
  8. To serve, warm 8 ounces of essiac tea gently over low heat (do not boil) and drink on an empty stomach once daily.

Notes

Prepare a fresh batch every two weeks to ensure maximum potency. Store finished tea in dark glass to protect delicate plant compounds.