1.) Use a glass or ceramic pot with a lid; a high quality stainless steel pot is a safe alternative. Put one bag of herbs in the pot and add enough water (usually 3-4 cups) to cover the herbs. Soak overnight at room temperature.
2.) When you are ready to brew the herbs, keep the soaking water in the pot, but add more water if necessary until it covers the top of the herbs. Be careful not to over-fill pot; allow room for steam to escape.
3.) Cover the pot. Bring herbs to a boil. Then lower the heat and simmer (slow boil) for 45 minutes.
4.) Pour this first batch of tea through a strainer into a glass container; set aside.
5.) Put same herbs back into pot. Add more water to cover the herbs. Bring to boil, then simmer for 45 minutes again.
6.) Pour second batch of tea through a strainer, mixing with the first batch that you’ve set aside. Discard or compost the cooked herbs after they have cooled down.
7.) Measure the total quantity of tea, and divide up or consume according to the number of doses your Herbalist recommends, lasting for the total number of days prescribed. The common maintenance dosage is 3 bags per week, 3 doses per day. Each brewed batch should be divided into about 7 doses.
8.) Drink tea when it is at a tepid (lukewarm) temperature, 10 minutes before eating. (See NOTES* below) In the unlikely event that this causes stomach discomfort, you may consume the tea one hour after eating, or with a meal. However, best results will be obtained if you drink the tea on an empty stomach, shortly before a meal.
* Important Notes:
Your Chinese Medicine Herb Tea should be stored in the refrigerator. You may reheat it in the microwave, or on your stove top (do not boil). Do not add honey or any flavorings, as this may affect the health benefits. If the taste is too strong or unpleasant at first, it’s okay to ‘chase it’ with a small amount of raisins or fruit juice; most people become accustomed to the taste. Store unused bags of dried herbs in a cool, dry place, in an airtight container.