Here is how to cook your Chinese herbs.Required:
- Packet of Herbs
- Measuring cup
- Pot – preferably glass, stainless steel or claypot (avoid aluminum)
- Honey (optional – you may add honey according to taste)
- Empty one packet of herbs into a pot. Rinse the herbs once with water. Strain water out.
- Add 4 cups water. Water should be at least one inch above the herbs.
- Soak the herbs for 30 minutes at room temperature or 2-3 hours refrigerated. (Dry mixture may absorb about half cup of the water)
- Cover pot, bring pot to a boil.
- Once boiling, lower the heat. Simmer (small bubbling) 30 minutes.
- Pour liquid off, straining into a glass container. This may yield one cup of tea.
- Repeat step #2, adding 2 cups water to herbs in cooking pot.
- Cover pot and bring to a boil. Once boiling, lower heat and simmer 15 minutes.
- Pour off, straining into glass and mixing with tea from first cooking. All together, yield is about 2 cups of tea. If volume is too little, repeat step #2 for further yield of tea. If volume is too much, let simmer longer period of time.
- Store the herbal tea in refrigerator. Warm up before drinking. If necessary, you may add honey to taste.
Dosage and Use:
- Use one bag of herbs for 1 or 2 days according to your practitioner’s instructions.
If for 2 times each day: Divide total volume of herbal tea into 2 parts. Drink one part twice each day.
If for 3 times each day: Divide total volume of herbal tea into 3 parts. Drink one part three times each day.
- Drink 1 cup tea an hour before or after meals according to your practitioner’s instructions.
These instructions are available here (PDF).
You may also enjoy this video which shows you in detail how to prepare your Chinese herbs.