Herbal Tea - The potent odors and flavors of Chinese herbs are legendary. Boiling the herbs and drinking the tea will provide the fullest experience of these medicines. Commonly, Chinese herbs are boiled for 20 – 40 minutes, the dregs are strained out and the “tea” is taken warm or at room temperature. Boiling times are averaged according to the composition of the formula. Flower and leaf will yield medicine in 5 -20 minutes. Roots take 20 to 40 minutes; Shells and minerals must cook for at least one hour. A few herbs, like mint or tangerine peel, must be quick-boiled for only 1-5 minutes lest they loose their valuable volitile oils. These herbs are added seperately to the boiling mixture just before completion.
Herbal Pills - The Chinese invented the pill. In the twelfth century, Chinese doctors were prescribing pills much as we do today. Ancient formulas were often prepared as pills made from milled herbs bound with water, honey, ginger juice, or other substances. Theraputic dosages of handful of pills, taken two or three times a day. Though it may seem like a lot of pills, it’s really only a few grams of medicine.
Herbal Wine - This extra concentrated concotion of herbs is designed as a very strong topical analgesic. After fermenting for an extended period of time, 4 – 6 months, the mixture is complete. The intense properties of the herbs are escalated and enhanced to help relieve pain, and ease discomfort in areas suffering form acute and chronic conditions. This is strictly a topical solution and ingestion should be avoided, as well as placing on open wounds and sores