Chinese herbal medicine is a comprehensive system of medicine, barring emergency care. Over two millennia Chinese physicians have systematically observed and classified more than 5,000 plant, animal and mineral substances according to their medicinal effect. The properties of herbs have been defined by taste (acrid, sweet, bitter, sour and salty), and temperature (hot, cold, warm, cool and neutral). The action of herbs is to “target” specific organs or channels. For example, the herb Ginseng Root (Radix Ginseng), is sweet, slightly bitter and slightly warm, enters the Lung and Spleen, and is categorized as an herb that Tonifies Qi.

Typically, herbalists select from between 400 and 500 different herbs and from 100 or more classic, traditional combinations of herbs, called formulas. Formulas may be modified by adding or subtracting single herbs to more specifically address an individual’s unique pattern of disharmony. A practitioner selects an herbal formula by the same system of diagnosis employed for determining an acupuncture treatment. While acupuncture works with the body’s existing energy, herbs add their properties to the body. A formula can be taken as a tea made by brewing raw herbs, as a powder or granulation dissolved in warm water, or as pills.

Herbal consultation can be done separately from acupuncture. Herbal diagnosis for acupuncture patients is offered at no added charge, other than the cost of the herbs.

Through the centuries, practitioners have always stressed the importance of correctly decocting an herbal tea. The effectiveness of the medicine depends not only on the ingredients of the tea, but how it is prepared.

Equipment

Traditionally, a special glazed clay herb cooker is used but any ceramic, stainless steel, or glass pot will do. Do not use a container that is made out of cast iron or aluminum. Chinese herbs can interact with these metals and cause a chemical reaction that could alter the therapeutic quality of your herbs.

Water

The type of water you use is a personal choice, but purified or bottled water is recommended.

Soak the Herbs

Place the herbs in water. The water should cover the herbs by about an inch and a half. Allow the herbs to soak for 20 - 30 minutes. This will facilitate the extraction of the active ingredients during the process of decoction.

Boil and Simmer

Bring the water to a rolling boil. Then, turn down the heat to a low, rolling simmer and cover. Do not lift the lid to look at the herbs too often as this will diminish the "flavor" and allow the volatile oils to evaporate out of the tea very easily.

Cook herbs until about 1/3 of the liquid remains. This usually takes 30 - 40 minutes.

Strain the tea and cook the same herbs a second time

After the second cooking, compost the herbs. Combine together the liquid from both cookings and keep in the refrigerator.

Drinking the Tea

1/2 to 1 cup of tea is to be taken twice a day. Drink the tea at least 1/2 hour before eating; this permits maximum absorption to occur quickly. If you are taking medication, drink the tea at least 1 hour before or after ingesting your medication to reduce interactions.

Keep it Simple

The art of decoction is much the same as cooking rice. There are many different methods that all serve to draw out the therapeutic quality of the herbs.

These directions to brewing herbs should be secondary to the advice of your herbalist. Certain herbs require different methods of decoction and each patient has different needs.

M.S. in Chinese Medicine

Diplomate in Chinese Herbology (NCCAOM)