How to Make Essiac Tea
Step 1: Gather Supplies
- 1 - 3.8 oz Dry Essiac Tea Herb Mix from Just Tea
- 4.5 Quarts (4.25 Liters) distilled or purified (unchlorinated) water
- Stainless steel, Glass, or Enameled Pot with lid (big enough to hold 5 quarts)
- 4 - 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 4.5 (4.25 Liters) of distilled or purified (unchlorinated) water to your pot.
- Cover the pot and bring it to a rolling boil.
- Add your 3.8 oz Dry Essiac Tea Herb Mix from Just Tea 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 175-180 degrees Fahrenheit (79-82 degrees Celsius).
- 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.
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