Ojibwa essiac tea is a decoction (a special type of tea by which barks, roots, and leaves brew in a special process) based on a healing tea developed by Canadian Indians. The tea blends four different herbs: burdock root, sheep sorrel, turkey rhubarb and slippery elm. Preparation involves blending these herbs in certain proportions. Once the herbs have been blended, the tea should be carefully brewed to allow its reputed healing powers to flourish. The brewing process involves utensils made of specific materials. The taste and color of the final tea varies depending on the origin and cultivation of the herbs.
Use only glass or stainless steel vessels and instruments to brew the Ojibwa essiac tea. Stainless steel and glass are more sanitary than other cooking materials and don't react to acids.
Brew the Ojibwa essiac tea with distilled water only.
Follow the supplier's instructions for brewing quantities of Ojibwa essiac tea according to the user's intentions---brewing the tea as a preventative dose, an aggressive treatment or a maintenance dose.
Bring water to a boil in a pot with a lid. Reduce to simmer.
Add the Ojibwa essiac tea herbal mixture to the water.
Reduce the heat and simmer the Ojibwa essiac tea mixture for about 10 minutes. Stir occasionally. Keep the lid on the pot, but leave a small opening to expose the tea to a small amount of air.
Turn off the flame and cover the pot. Allow the Ojibwa essiac tea mixture to sit for about 12 hours.
Stir the Ojibwa essiac tea vigorously. The sediment will disperse throughout the tea. Reheat, but turn it off before it boils.
Pour the Ojibwa essiac tea into clean glass bottles through the funnel. Allow the tea to cool, and then place the lids on the bottles.
Refrigerate the Ojibwa essiac tea immediately.