Re: Dr. Tateishi's broth and rice tea

[Guest guest]

olde_silas@... writes:

> Has anyone tried Dr. Tateishi's broth and rice tea

Where do you find this tea?

[Guest guest]

In a message dated 10/28/09 7:32:24 PM Eastern Standard Time,

olde_silas@... writes:

> This tea could be available from an address in Massachusetts (see the

> link below) but when I contacted them they were back ordered from Taiwan and

> didn't know when they would get more.

>

Be very leary of anything coming from Taiwan or other parts thereof. Best

to make your own from scratch so you know what is in it. You surely don't

want lead or worse in your healing products.

How absolutely accurate do the ingredients have to weigh out?

Thanks,

[Guest guest]

This tea could be available from an address in Massachusetts (see the link

below) but when I contacted them they were back ordered from Taiwan and didn't

know when they would get more.

The best thing is to make it up from organic vegetables, daikon roots, daikon

tops, burdock root, carrot root and shitake mushrooms.

The following may help in making Dr. Tateishi's 5-element broth and also his

rice tea.

You can order the daikon radish and daikon tops, and the rest of the ingredients

from a local health food store. They probably will be able to order it for you

from their suppliers.

You'll need a bunch of room in your refrigerator. I solved that problem with a

second refrigerator.

You'll need stainless cookware. A 16 quart stock pot is excellent (with a top).

It's best to have other two quart stainless pots around also (with tops),

perhaps three or four. Also around four to six glass quart containers for

storage of the broth and the tea in the refrigerator would be useful. Also two

or more burners would be useful to cook the broth and also the tea. You'll also

want a stainless skillet for dry toasting the rice.

A beam balance scale is useful to weigh the ingredients and you'll want a

measuring cup. I found a beam balance scale for about fifty bucks which happened

to be calibrated in grams. (www.GoldTestSolutions.com, 800 785-6080, 1405 4th

Ave NW, Ardmore, OK 73401 US : AmericanWeigh TB-2610 Balance Triple Beam Scale

2610 x 0.1 gram @ $51.99 . Shipping & Handling: $15.34.) You can change grams to

ounces and use that for your target weights for each constituent. I printed up a

crib sheet with the ingredients used and their target weights and keep it next

to the scale next to the stove. When you weigh the ingredients it's best not to

cut them but place the whole ingredients on the scale platform. Of course,

separate the daikon tops from the bottoms and weigh them separately.

Cut the ingredients that you weighed into the stock pot. Then fill the pot with

three times the amount of water as the veggies. You may want to play with this a

little bit as the broth will be quite voluminous. You may want to concentrate

the broth a little more. Bring to a boil and then simmer with a top on the pot

for about an hour (I simmer it for two hours). Let it cool down and then pour

off the broth into some of your stainless pots. Note that it is handy to have

one of the smaller pots have a pouring spout so that you can pour from them into

the glass containers for storage in the refrigerator.

You can cook up the rice following the directions in the doctor Tateishi's

article. Here a couple of stainless pots can be useful and, again, you'll need

the stainless pot with the pouring spout and some glass containers. Be careful

not to pour rice into vigorously boiling water because it'll scatter all over

your kitchen.

*******************************************

Natural Remedy by Dr. Kazu Tateishi (Japan)

http://ancientpathweb.com/VegeBroth.aspx

Five-Element Vegetable Broth & Brown Rice Tea

[Read more by clicking on the link above]

[Guest guest]

I don't think the ingredients have to weighed that accurately (of course that's

an opinion). I prefer the scale to weigh it out. It makes it easy and I've found

the beam balance scale to be handy for other things also. All ingredients are

available in the USA. It's not hard to make. It takes me fifteen minutes to

weigh it all out then dice it up and add the water and put it on the heat. After

two hours i let it cool and then pour it into a pot with lips so it pours easily

and then pour it into the glass containers to refrigerate it. It takes about 20

minutes to do the rice tea in total. When i consume it i pour some out into a

pot and warm it to room temp or a little higher and drink it. It seems to be

tasty if you simmer it for two hours. The rice tea to me tastes like Rice

Crispies. Consume them in two days and be sure to refrigerate them into the 2nd

day otherwise they'll turn on you a bit.

>

> In a message dated 10/28/09 7:32:24 PM Eastern Standard Time,

> olde_silas@... writes:

>

>

> > This tea could be available from an address in Massachusetts (see the

> > link below) but when I contacted them they were back ordered from Taiwan and

> > didn't know when they would get more.

> >

>

> Be very leary of anything coming from Taiwan or other parts thereof. Best

> to make your own from scratch so you know what is in it. You surely don't

> want lead or worse in your healing products.

>

> How absolutely accurate do the ingredients have to weigh out?

>

> Thanks,

>

>