Makes 3.78 litres (about 4 litres / roughly 6.7 UK pints): This is around a 1 month supply if taken 60 ml (2 oz) twice daily, or around 2 months if taking 60 ml (2 oz) once daily for 1 individual. See suggested serving size below for more details. This requires making the tea yourself, please see supplies and brewing instructions below.
Product Features:
Essiac herbs
Cut and sifted herbs for quality assurance
1 dry tea packet makes 3.78 litres (about 4 litres / roughly 6.7 UK pints) of tea.
Original Rene Caisse 4 Herb Mix with the Sheep Sorrel roots included
This is the original essiac formula that Rene Caisse developed as her final tea. Ingredients include:
35% Sheep Sorrel (leaf, stem, root and seed)
54% Burdock Root
9% Slippery Elm Inner Bark
2% Turkey Rhubarb Root
Recommended use is within 1 year; herbs lose potency over time.
Suggested serving size:
Generally, 60 ml (2 oz) on an empty stomach in the morning and evening.
Recommended maintenance dose is 60 ml (2 oz) once or twice daily.
For more detailed information on taking essiac including for pets, click here.
Brewing Instructions:
In-depth printed brewing instructions are included with your purchase.
Step 1: Gather Supplies
1 - 108 g (3.8 oz) Dry Essiac Tea Herb Mix from Just Tea
4.25 litres (4.5 quarts) distilled or purified (unchlorinated) water
Stainless steel, Glass, or Enameled Pot with lid (big enough to hold 4.75 litres (5 quarts))
4 - 950 ml (1 quart) glass canning jars (amber or clear works)
Cheesecloth bag or stainless steel strainer
Stainless steel thermometer
Optional: canning funnel, canning jar lifter, glass measuring cup
Do not use any aluminum or Teflon utensils
Step 2: Begin the Brew
Add 4.25 litres (4.5 quarts) of distilled or purified (unchlorinated) water to your pot.
Cover the pot and bring it to a rolling boil.
Add your 108 g (3.8 oz) JUST TEA Dry Essiac Tea Herb Mix to your Cheesecloth bag (tie the end up) or
Add the entire contents of the tea packet directly into the water. (we recommend a stainless steel strainer if you use this method)
Boil for 12-15 minutes then turn off the heat. If you've placed the herbs directly into the post, scrape them from the sides of the pot so all the herbs are in the water.
Keep the pot covered on your stove (off the heat), undisturbed for 10-12 hours. *no longer than 18 hours if you accidentally forget - although your tea may be more sour in taste
Step 3: Finish & Can
Remove the herbs (if you have a Cheesecloth bag) and squeeze the water back into the pot. The gooey stuff is slippery elm bark and it's good. If you added the herbs directly wait to strain until you add the tea to your jars.
Reheat the tea to 79-82 degrees Celsius (175-180 degrees Fahrenheit).
Sterilize your utensils, jars and lids at this time (boil jars for at least 10 minutes).
Divide the tea into your 4 quart jars. Allow them to cool to room temperature.
If this process is done correctly, the canned tea is good for 6 months if kept in a cool, dark place. If you are unsure about any part of the process, how sterile utensils or jars are, refrigerate the jars. Better safe than sorry! Once opened, refrigerate the tea. It is good for up to 4 weeks opened.
Disclaimer: This product is a herbal tea and is not a medicine. It is not intended to diagnose, treat, cure, or prevent any disease. If you have a health condition, are pregnant/breastfeeding, take medication, or are giving this to a child or pet, seek professional advice
