Clinical Manual Of Chinese Herbal Patent Medicine

As is the case with a number of different aspects of traditional Chinese medicine, there are many different ways to get results. When it comes to the steeping of raw herbal medicine for medicinal teas, there are many techniques that all serve to draw out the therapeutic qualities from the herbs. The following manual represents a few of the possible methods for cooking the Chinese herbal formula.

This manual should be secondary to the advice of the herbalist. The person can likely answer the questions better than a page on the web site since each patient has different needs. With the following information however people will, at least, be able to ask appropriate questions. The best container for the medicine is ceramic though glass is okay. It is important that the teapot has a lid materials to avoid include cast iron or metals. Chinese herbal medicines can interact with these metals casing chemical reactions that can alter the therapeutic qualities of the herbs, or worse yet, have an unhealthy effect on whoever drinks the tea. Stainless steel is even better than the other metals.

In early ages the source of the water used in the medicated tea was an important issue. Some Chinese teas required water from a spring, others called for water collected during a rain. These days any type of drinking water is highly acceptable for the. The purity and cleanliness of the water people choose is a personal choice in which people need to soak the herbs placing the herbs into the water. The water should cover the Chinese herbs by about an inch and a half and should let them sit for 15 minutes without turning on the heat beneath the teapot. Some sources suggest allowing the Chinese herbs to absorb the room-temperature water for one hour.

People should cook herbs for about 20 to 30 minutes. There is a great deal of variation in the cooking time necessary to properly cook herbs. It mostly depends on the kind of herbs one is cooking. The average cooking time is 20 minutes. Diaphoretics are commonly cooked for no more than 15 minutes. Aromatics get only steeped for 5 minutes. For tonic Chinese herbs, 40 to 50 minutes is appropriate and one should not lift up the lid, especially with aromatic herbs as the volatile oils can evaporate out of the mixture very easily.

Now if people find the taste of that preparation disagreeable, then the tongue is working right. If people find the taste so unpalatable however, that people do not drink it, then they need to do something to make it more drinkable. Experts suggest watering the thing down a bit which actually helps a great deal. It commonly seems that after time, the body begins to crave a certain formula, especially one that is well suited. The taste of that preparation will become more and more attractive. Some people add a little amount of honey to sweeten it. This should only be done with the consent of the professional herbalist. Honey can adversely affect the therapeutic qualities of the medicinal formula and so it should only be added when appropriate.