How to Cook Chinese Herbal Medicine

The Pot

The most suitable pot is ceramic. Glass is okay. It is important that your pot has a lid. Materials to avoid include cast iron and aluminums. Stainless steel is better than other metals. Teflon coatings are not as good as ceramic.

Cooking

• 1. Soak the herbs: Place the herbs in one pint of water. The water should cover the herbs by about an inch. Let them sit for 30 minutes.
• 2. Boiling the herbs: Bring to a rolling boil. Then turn down to a low simmer. Cook the herbs for 20-30 minutes with the lid on. At the end of the cooking approximately 1 cup (about 200ml) of liquid remains.
• 3. Strain the infusion into a cup.
• 4. Repeat: Leaving the residue in the pot, add another one pint of water. Repeat the above cooking method: bring to boil, and then simmer again for another 20minutes until about one cup of liquid remains. Strain the tea again.
• 5. Mix the two shares together, then divide into two equal portions to take twice a day

How to drink it

It should be drank warm or at room temperature. If the taste is so unpalatable that you can't drink it, water it down a bit. This helps a great deal. Also, it seems that after time the body begins to crave a certain formula, especially one that is well suited. The taste will become more and more palatable.

When to take your herbs?

Generally, as a rule, it is best to take your herb tea 30-60 minutes before eating, on an empty stomach. This provides the best absorption of the ingredients. If the herbs cause a little stomach upset, drink the herb tea 30-60 minutes after eating.

Video for herb cooking: https://www.youtube.com/watch?v=M3U8LiFXack