There are multiple ways you can approach straining your essiac. You just need to decide which method is best for you based on your supplies.
a. tea ball
This is the easiest approach to straining your herbs. All you have to do is place your herbs in a large tea ball (or multiple small ones) and then drop them into your pot. No straining is needed when pouring later on if you use this method.
b. funnel strainer
If you plan on free-floating your herbs (not using a tea ball), then this is the second approach to straining them. This handy funnel + strainer combo strains the tea right before it reaches the bottle. I would not recommend using this without using a tea ball, however. It will be a slow process to funnel this way if you do not contain the herbs during cooking.
c. colander
This approach is only necessary if you are free-floating your herbs without the use of a tea ball (A) or funnel strainer (B). If you can balance your fine-mesh colander on top of your bottle funnel, then this method works the same as (B)-- but if your colander will not safely balance on your funnel, then you must place your colander on a second 2-gal pot (warm) and pour into this pot first to strain the tea.
d. lid strainer
This approach is great if you plan on free-floating your herbs and are using a pot with a special straining lid (must be fine enough to catch herbs, not just pasta). It will require you to lift your pot and pour your steeped essiac through your straining lid and into your bottle funnel.
• How to Brew •
The following instructions are for a single dry herb packet (two are included in your tea box). If you would like to brew both packets at once, please double the water and follow these same instructions:
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• Gather Supplies •
dry essiac packet(s)
(1) 2-gal. pot (or larger)
(1) straining method (tea ball, etc. DO NOT USE CHEESECLOTH!)
(1) funnel
glass bottles + caps
filtered water
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1. Bring 12 cups (3 qts) of water to boil in a 1-gal (OR LARGER) pot if using only one packet. Double to 24 cups (6 quarts) of water if brewing both packets at the same time. Purified, distilled, or filtered water is best, as tap water usually has a high mineral content that could affect the tea's final composition. If you have a Brita filter or similar, water filtered through this should be fine. Turn heat off once it comes to a full boil.
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2. Cut open & empty tea packet(s) into tea ball (or pot). If you aren't using a tea ball, empty herbs into the pot of water for free-floating them (you'll need to strain them later). If you are using a tea ball, carefully drop it in the boiled water. Make sure herbs are fully submerged in the water (use spoon or spatula).
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3. Turn heat back on and gently simmer for 8-10 minutes with lid on. Make sure it's a gentle simmer and not a hard boil. Turn heat off and steep tea for 10-12 hours with lid on. Make sure all the burners are off.
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4. After steeping, arrange your clean glass bottles in a row, preferably in a sink or someplace that can handle possible spillage, like a plastic tub or on some paper towels (flattened). Make sure the bottles are stable and will not tip while pouring.
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5. Lay out your supplies. Place your caps next to your bottles for quick capping. Stick your funnel (if using) into the mouth of the first bottle you plan to pour into. If it's a funnel + strainer combo, make sure the strainer is in place (optional if you used a tea ball). Lay a pair of oven mitts near the pot to wear while bottling. If using a colander, 2nd pot, or other optional tool, place it next to the pot as well.
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6. Turn heat on high and bring tea back to a brief hard boil. Turn heat off. Use your food grade thermometer to make sure the temperature is higher than 180 degrees.
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7. Carefully pick pot up with mitts and pour into your containers. Cap immediately. I would recommend storing the tea in your refrigerator if you are unsure of the temperature when you bottled your tea. If the tea spoils, you will see "floaties" on the TOP ONLY (not the bottom of the bottle). This usually occurs 4-6 weeks after bottle is first opened after cooking it, if you did not use sterilized containers, bottle at lower than 180 degrees or did not refrigerate properly after uncapping to drink.
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To ensure the purity and safety of your tea, it's crucial to properly sterilize your glass bottles. Follow these steps for effective sterilization:
1. Wash Thoroughly: Begin by washing your glass bottles with warm soapy water and a bottle brush to remove any residues. Make sure to rinse them thoroughly to eliminate any soap traces.
2. Boil the Bottles or Use a Chlorine Bleach Bath: If you would like to use the boiling method, place the cleaned glass bottles in a large pot, ensuring they are fully submerged in water. Bring the water to a boil and let the bottles gently boil for at least 10 minutes. This process will kill any bacteria or microorganisms. Using tongs or a bottle lifter, carefully remove the hot bottles from the boiling water and place them on a clean, dry surface. It's best to use a rack or a clean towel. Allow them to air dry completely.
If you choose the chlorine bath soaking method, use one tablespoon of unscented liquid chlorine bleach mixed with one gallon of water. Submerge the clean bottles in the solution for at least two minutes, ensuring they are completely filled and soaked. Allow the bottles to air dry on a surface, ensuring they are ready for safe use.
3. Sterilize Lids and Accessories: Don't forget to sterilize the bottle lids and any other accessories you will use. You can either boil them along with the bottles or immerse them in a mixture of water and a sterilizing solution.
4. Storage: Once dry, avoid touching the interior of the bottles and lids to prevent re-contamination. Store them upside down on a clean surface until you are ready to use them for your essiac tea. By following these steps, you'll ensure that your glass bottles are properly sterilized.
Feel free to send me a message at anursestea@gmail.com (quickest way) or call 800-843-2181 if you have any questions at all. There are no dumb questions.
Thank you and enjoy! Chris
