Essiac tea is a drink made out of burdock root, sheep sorrel, Indian rhubarb and slippery elm bark. It was first used by a Canadian nurse, Rene Caisse as a remedy for her aunt’s illness. Records showed that Essiac was introduced to Rene by an Indian medicine man, who was supposedly her patient, and alleged that it had positive effects on certain illnesses. However, having found no significant basis for the claim after extensive study, it was cancelled out as a cure and is now purely used as a dietary supplement, sold in many health shops in solid and liquid forms.
After being commercialized in the 1970s, a new variant including watercress, red clover, kelp and blessed thistle was introduced to the market. Preparations usually vary according manufacturer standards and dosages may be tweaked depending on the person’s requirements. But generally, this is the standard by which the concoction of Essiac tea is based on.
The first step is to pour a gallon of unchlorinated, distilled or spring water into a pot and bring it to a boil. This should take about five to ten minutes, depending on the strength of the fire. And then afterwards, you can supplement half a cup of dried Essiac tea herbs and let it boil for another ten minutes. It is up to you if you are to add 3 extra cups to compensate for the part that is evaporated in the process. But if you only have chlorinated water rations to work with, it is highly recommended that you expose the water to heat for 15 minutes as this would be the time needed for chlorine to break off.
If you want to lessen the quantity of the drink, you can adjust the solid ingredients to 4 tablespoons in order to make ¼ cup of Essiac and 2 tablespoons for 1/8 cup.
Whilst boiling, see to it that check the sides of the pot for any condensates and scrape them down. Once fully mixed, turn the heat off and let the tea sit, covered, in a warm place or room temperature for about 12 hours. The next day, reheat it until it is…