Cooking Chinese Herbs:

* Use a pot that is made out of glass, enamel or pottery.  
* Avoid aluminum or cast iron pots — they will interfere with the medicinal functions of the herbs.

Do not add honey, sugar or anything else to the tea. If you find the taste of the tea unpleasant you may put a drop of lemon juice on your tongue or eat a few raisins to get rid of the aftertaste. While cooking the herbs, keep the lid on or slightly tilted to prevent water evaporation.

  1. Empty one bag of herbs into your cooking pot and add enough water to cover the herbs completely. Add 2 more inches of water.
  2. Soak the herbs for 10 minutes.
  3. Bring herbs to a boil then lower the heat to medium/low and simmer for 50 minutes.
  4. Strain the tea into a large container (glass or pottery, not plastic).
  5. Return the cooked herbs to the pot and cover with water so that there’s an inch of water at the top.
  6. Return to a boil, lower heat and simmer for 45 minutes. 
  7. Strain the tea into the same container as above.
  8. Combine the teas.


Throw out the loose herbs.  
Store tea in the fridge for up to 8-10 days.
Add separate bags labeled “last 10 minutes” at the last 10 min of cooking.

* Divide the tea into equal parts based on how long I have told you that each bag would last. (i.e. 2 days= 4 parts, 3 days= 6parts)
* Drink 2 times a day on an empty stomach (unless instructed otherwise by practitioner), tea should be heated up by adding boiling water, not in microwave.