Organic and Wildharvested Herbal Tea This formula is a traditional tea originating from the Canadian Ojibwa Indians and was believed to stimulate healthy cell growth and strengthen the immune system.The mixture has been interpreted in various ways since the early 1920’s and is often referred to in all its variations as essiac – the founders name ( Cassie ) spelled backwards. Our tea has been specially cut to allow simple effective preparation as an infusion, or it can be brewed the traditional way. Full instructions on both methods included. Made in Australia.

Historical and Traditional Perspective References
Burdock Root – Alterative. Diuretic. Diaphoretic. Burdock is used to rapidly cleanse and eliminate impurities from the bloodstream via the kidneys.Traditional uses include skin problems – acne, boils, psoriasis,eczema – wound healing, urinary tract discomfort,arthritis and sciatica. Burdock is thought to inhibit tumour growth and modify cell reproduction.It stimulates a healthy immune response.
Sheep Sorrel – Diuretic. Astringent. Traditionally used to cool the body, create sweating and detoxify through the skin. Rich in vitamins and minerals and nourishing to the glandular system. Strengthening and cleansing and active in breaking down foreign tissue masses in the body.
* Sheep Sorrel contains the whole plant – leaf, stem, aerials and root.
Rhubarb Root – Tonic. Laxative. Astringent. This herb acts as a gentle laxative by stimulating bile secretion and supporting the liver to eliminate waste and toxins. Helps to balance the acidity of digestive acids.
Slippery Elm Bark – 
Renowned for its nourishing soothing action on raw sore inflammed internal mucous membranes. Helpful for diarrhoea, constipation,stomach ulcers, colitis, IBS, enteritis, bronchitis and cystitis.

Tea filters have a fine weave which allow easy infusion but confine the plant sediment which is particularly prevalent in this tea. Boxes of tea filters are available for purchase separately.

Turn the jar or bag upside down and shake to disperse the powdered herbs evenly through the tea.
Infusion Method : For a single cup. Put one level teaspoon of herbs in a paper tea filter and steep in a cup of hot water for at least 15 minutes before drinking.
Brewing Method: For larger quantities. For those who want to stew their tea – Bring one and a half litres of water to the boil. Add one heaped tablespoon (25g) of herb mixture and simmer for 10 minutes. Remove from heat, stir well and cover. Leave to draw for 8 – 12 hours before drinking. The tea will keep well in the fridge for 3 days.

Contains Burdock Root – Arctium lappa. Sheep Sorrel Herb – Rumex acetosella. Rhubarb Root – Rhuem palmatum. Slippery Elm Bark – Ulmus rubra.

Historical and traditional perspectives are for information purposes only and are not intended as medical advice.