Essiac Tea

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The Advantages and Benefits of Essiac Tea

What is Essiac?

Essiac in itself is a mixture of herbs that are combined in order to make tea, and the original Essiac formula included that of burdock root, slippery elm inner bark, sheep sorrel, and Indian rhubarb root. As well, items such as watercress, blessed thistle, red clover, and kelp were added to the later recipes, typically for a product that was sold which was called Flor Essence.

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What are the Benefits of Essiac Tea?

There are many advantages and benefits that you can receive from Essiac tea namely the fact that Essiac tea is claimed by some to have cancer-treating properties. The blend itself was actually discovered and thus created by a Canadian nurse, Rene Caisse, who named it after her name spelled backwards.

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What is the Recipe for Essiac Tea?

In order to make Essiac tea, you only need to follow a quite simple recipe. Essiac tea does not take long to make, nor does it require many ingredients, and people take Essiac tea on occasion not only for the claimed cancer-treating properties, but for general health purposes or for the healing of various ailments as well.

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The basic recipe for this tea is as follows, and the supplies you need are: 4 or 5 gallon stainless steel pot, 3 gallon stainless steel pot with lid, stainless steel fine-mesh double strainer, stainless steel funnel, stainless steel spatula, 12 or more 16 ounce amber glass bottles with air tight caps, and 2 gallons of sodium-free distilled water.

As for the ingredients that you will need, they are as follows: 6 ½ cups burdock root finely cut, 16 oz wild sheep sorrel herb powdered, 4 oz slippery elm bark powdered, and 1 oz turkey rhubarb root powdered. First, you mix up the ingredients thoroughly, and then bring the sodium-free distilled water to a rolling boil in the 5 gallon pot with the lid on.

Next, you stir in 1 cup of the Essiac formula, and then put the lid back on the top of the pot, and continue boiling for another 10 minutes. Next, turn off the stove, and scrape down the sides of the pot with a spatula and stir the mixture thoroughly, and then replace the lid again. Allow the pot to remain closed for about 12 hours, and then turn the stove back on to full heat for 20 minutes.

Then you turn off the stove again, strain the liquid into the 3 gallon pot, clean the 5 gallon pot and strainer, and then re-strain the filtered liquid back into the 5 gallon pot. Use the funnel to pour the hot liquid into the bottles immediately, and be sure to tighten the caps properly. Allow the bottles to cool and then tighten the caps again, and refrigerate.

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