Essiac Tea Preparation Instructions

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Wayne (Las Vegas, Nv, Nevada) on 12/26/2009:
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THE ESSIAC FORMULA AS DEVELOPED BY RENE CAISSE

6 1/2 CUPS OF BURDOCK ROOT (CUT)
16 OUNCES SHEEP SORREL HERB (POWDER)
1 OUNCE TURKEY RHUBARB ROOT (POWDER)
4 OUNCE SLIPPERY ELM BARK (POWDER)

MIX INGREDIENTS THORUOGHLY IN DRY STATE.

PREPARATIONS OF ESSIAC TEA

measure out 1 cup (8 ounces heaping) of the essiac mix, dry formula of the above. store the remainder of essiac dry mix in dark dry area.

two gallons of distilled water in stainless steel kettle.

bring water to a hard boil.

put the 1 cup (8 ounces heaping) of the essiac mix into the boiling water. stir and boil hard 10 minutes. then turn off stove and let sit.

scrape down sides of kettle so all essiac is under water.

allow to sit for 12 hours.

turn on high heat and heat essiac for 20 minutes. turn off stove.

immediately pour the contents through a stainless strainer into a second stainless kettle. clean the first kettle thoroughly then strain contents a second time from pot two back into pot one. bottle the tea immediately into dark amber glass bottles and seal when hot. fill each bottle to the top so no oxygen can enter. tighten caps and let the bottled essiac cool to room temperature. retighten caps and store in refrigerator.

DIRECTIONS FOR THE ORAL USE OF ESSIAC

heat two ounces (four tablespoons) of distilled water, then mix it with two ounces of essiac tea taken directly from the refrigerator. essiac should be taken at bed time on an empty stomach, at least two hours after eating. it can be taken in the morning on an empty stomach. if taken in the morning, do not eat for at least two hours after taking the essiac. keep the essiac refrigerated at all times. shake well each time before pouring.

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