What you need:
6.5 cups Burdock Root (cut)
16 oz. Sheep Sorrel herb (powder)
1 oz. Turkey Rhubarb Root (powder)
4 oz. Slippery Elm Bark (powder)
Preparations of the herbal tea:
- Combine the above listed ingredients, store unused portions in an airtight
container.
- Measure out 8 ounces of the mix (the dry formula above)
- Place two gallons of distilled water in a stainless steel kettle.
- Bring the water to a brisk boiling point (about 30 minutes)
- Put the dry mix into the boiling water, stir and boil hard for about 10
minutes.
- Allow to sit and cool slowly for 6 hours.
- After 6 hours, stir it thoroughly with a wooden or stainless tool.
- Let it sit for another 6 hours.
- Return kettle to stove and bring to a boil.
- When the boiling point is reached, turn off the heat and pour the contents
through a stainless
strainger into a second stainless kettle.
- Clean the first kettle thoroughly.
- Strain the contents a second time from pot two to pot one.
- Bottle the herbal tea immediately into dark amber bottles and seal it while
still hot (dark amber bottles may be purchased from most any drug store or
pharmacy).
- Store in refrigerator.
Directions for use:
Heat two ounces (four tablespoons) distilled water, then mix it with two ounces of the tea taken directly from the refrigerator.
Take on an empty stomach, at least two hours before or two hours after eating.
Keep the tea refrigerated at all times. Shake well each time before pouring.
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