How to cook Chinese Herbals

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PLEASE READ THROUGH ALL INSTRUCTIONS BEFORE COMMENCING

  1. Empty one bag of herbs into a pan. (Ceramic or enamel preferred)
  2. Pour on 4 mugs of cold water.
  3. Leave to soak for two hours or longer. (Herbs may be soaked overnight for boiling the following morning, if this is appropriate).
  4. Put the pan on to heat, and once boiling, simmer for 45 minutes. (When boiling herbs you may wish to close your kitchen door, and open all windows in order that the smell may disperse immediately and not linger. If you have an extractor fan, put it on).
  5. Strain the liquid from the herbs through a colander or strainer suitable for keeping liquid sealed in the fridge.
  6. (You may wish to use a two pint milk carton for this purpose).
  7. Put the herbs in the colander sieve back into the pan, and pour on 3 mugs of cold water.
  8. Put pan on heat immediately. Once boiling, simmer for 35 minutes.
  9. Strain the liquid off again as in step 5. Both liquids should now be in the same container.
  10. You may now dispose of the herbs, and give the liquid a good shake or mix to ensure both strengths of liquid are equally distributed. Your medicine is now ready. You may take your first dosages immediately before retaining the rest of the mixture until required in the fridge.

Your dosage

1 Herbal Tea Bag = 1 Dosage = 1 Day

TO BE TAKE 40 MINUTES BEFORE FOOD/ AFTER FOOD.

Always drink herbal tea warm.

To re-heat liquid from fridge: pour into a mug the measured amount to be taken, and place the cup into a pan of hot water. Boil the water until the herbal liquid is warm enough for you to drink.

If you really are unable to take the medicine because of its bitter taste, than you are able to add half a teaspoon of honey to sweeten it, this should be added to the warm tea before drinking and mixed in well.

IMPORTANT INFORMATION

Should you require any further information regarding Shulan Clinic's Herbal Tea please contact us.