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Essiac Tea Recipe — Classic Four-Herb Method

Essiac tea recipe card with herbs and mug

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Essiac tea recipe made easy with 4 herbs, slow steeping tips, storage notes, and gentle serving ideas.

Ingredients

Scale
  • 1 oz burdock root, coarse cut
  • 0.75 oz sheep sorrel
  • 0.25 oz slippery elm bark
  • 0.0625 oz turkey rhubarb
  • 1 quart (4 cups) filtered or spring water

Optional additions:

  • 23 slices fresh ginger (for ginger version)
  • Honey or lemon for serving
  • Ice and mint for cold version

Instructions

  • Measure all four herbs by weight using a kitchen scale. Verify that herbs smell fresh and earthy. Use coarse-cut herbs only no powder.
  • Bring one quart of water to a full rolling boil in a heavy-bottomed covered pot.
  • Add all four herbs to the boiling water. Cover the pot immediately, reduce heat to low, and simmer gently for 10 minutes.
  • After 10 minutes, turn off the heat. Do not uncover the pot. Allow the tea to steep undisturbed for 8 to 12 hours (overnight is ideal).
  • The following morning, reheat the tea over low heat until just steaming — do not boil.
  • Strain through fine muslin or cheesecloth into sterilized glass jars. Press herbs gently to extract all liquid.
  • Cap the jars and refrigerate immediately.
  • Serve warm or chilled. Keeps refrigerated for up to two weeks.

Notes

  • Herb grind size matters: coarse cut only. Powdered herbs create cloudiness and bitterness.
  • The overnight steep is not optional it is what gives the tea its smooth, integrated character.
  • Never boil after the initial simmer; gentle reheating preserves the aromatic quality.
  • For the ginger version, add fresh ginger slices during the simmer stage.
  • For cold brew, refrigerate the finished tea for 6 hours and serve over ice.
  • Do not freeze; freezing damages aroma and texture.
  • Consult a healthcare provider before consuming regularly if you take medications or have health conditions.

Nutrition