Chinese Herbs Graphic How to Cook a Chinese Herbal Formula
by Al Stone

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

This article should be secondary to the advice of your herbalist. He or she can likely answer your questions better than a page on the web since each patient has different needs. However, with the following information you will, at least, be able to ask appropriate questions.


The Kind of Container

The best container is ceramic. Glass is okay. It is important that your tea pot has a lid. Materials to avoid include cast iron or metals. Chinese herbs can interact with these metals casing chemical reactions that can alter the therapeutic qualities of your herbs, or worse yet, have an unhealthy effect on whoever drinks the tea.

Stainless steel is better than the other metals. Teflon coatings are not as good as ceramic coatings.


Water

In ancient times the source of the water used in the tea was an important issue. Some teas required water from a spring, others called for water collecting during a rain. Nowadays, any drinking water is acceptable. The purity and cleanliness of the water you chose is a personal choice.

This is a fascinating concept and one that we at Acupuncture.com will research. Be watching this page for more information on the energetics of different sources of water.


Cooking


Exceptions to the above rules.


When to take your herbs.


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