CAISSE’S TEA - ESSIAC - Preparation

• Use only Distilled or Spring Water.
• Never Use Aluminum — Use Stainless Steel, or Chip-Free Quality Enamel.
• For each batch of 2 fluid quarts (960 ml.) of water, use ½ cup dry herbs.
• Makes about 1½ quarts (720 ml.) of prepared tea; part of the liquid is absorbed into the herbs and cannot be strained out.

Instructions:

1. Bring water to boil; add tea and stir; reduce heat immediately; simmer for ten minutes.
2. Remove from heat; stir, cover and refrigerate for 12 hours.
3. Most of the sludge will be left behind if you carefully pour the liquid into another container before you reheat.
4. Next, bring just to a boil, then remove from heat.
5. Strain with a fine mesh strainer, cap and refrigerate (do not freeze); best to keep in dark glass containers to reduce light exposure; however, there is little light exposure from the darkened refrigerator to your measuring cup.
6. Note: By brewing the ingredients in a cotton cloth sack, some of the mucilage of the Slippery Elm will be lost by absorption into the cotton cloth. This may be a more convenient brewing method, but will result in a weakened tea.
7. Never use synthetic fabrics for any part of the preparation.

This information is provided for educational purposes and to promote discussion only. It is not intended to diagnose, treat or claim cure for any disease or imbalance in the body.

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