Herb Preparation

Preparation of Herbs Decoction (Tang) -

the strongest method Pot -

a clay pot is the best. It distributes heat evenly glass or enamel are alternative do not use a metal pot (ie: stainless steel, aluminum, or cast iron). this will destroy or greatly weaken effectiveness

Method: 1) Place herbs into the clay pot. Add enough water to cover all herbs. 2) Boil with the high flame at first. If you are boiling for 30 minutes or longer, then add more water, so the water is approximately 1 inch above the herbs.

3) 4)

5) 6)

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When the water is boiling vigorously, turn the temperature down to let the herbs simmer. Stir the mixture frequently as it brews. After simmering for the allotted time, remove pot from heat, pour through strainer, keep the 1st batch boiled tea Don’t over boil. It can render the herbs less effective. Make the 2nd batch boiled tea (Each package can be used 2 boiling). Just add fresh water to the pot of herbs and re-boil. Gather 2nd boiled tea and 1st boiled tea ; the total tea is for 1 day

Cooking time: In general 20-30 m. Some is longer (>30). Some is shorter (10-20) Minerals and shells: 30-60 m. before the other herbs in the formula are added. Diaphoretics: 10-15 m only. Aromatic herbs (Aromatic dampness resolving category) : no more than 10 m. Tonic formulas are cooked for the whole time over a low to medium flame. Direction: In general- decoctions are taken 1 hr post-meal. Tonifying formulas/prescriptions should be taken on an empty stomach 1 hr before the meal.

Tincture ( Jow Ji )

Syrup

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an extraction of herbal ingredients using a solvent. Solvents: water, oil, glycerin, vinegar or alcohol. Alcohol is most commonly used. For most dry plant matter use 80-proof alcohols, such as vodka or rum.

Method1: 1) Dissolve 3 lbs of brown sugar in a pint of boiling water and boil until thick. 2) Add any herbs you wish to this to make herbal syrup.

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The usual ratio of herb to solvent is determined by weight and is 1:5 or 1 part herb to 5 parts alcohol. (It is easiest to use the metric scale of 1 gram to 5 milliliters) If this amount is not enough to cover the herb, add more solvent to ensure that the plant material is covered, in order to prevent spoilage

Method2: 1) Pour 1-1/4 cups boiling water onto 3 oz crushed herbs and leave to get cold. 2) Strain the infusion and heat until it is warm and then add ½ c sugar. When the sugar has dissolved, bring the mixture to a boil and gently simmer until it is syrup consistency. Allow to cool before bottling. Method3: 1) take 2 cups infusion or decoction, 2 cups sugar or honey; warm the infusion or decoction 2) add the sugar or honey and stir until the sugar is melted or the honey is well incorporated.

Method: 1) Put the amount of herbs desired in the glass jar and slowly pour in the alcohol until the herbs are entirely covered. Then add an 1-2 inch of additional liquid. 2) Seal the jar tightly so that the liquid cannot leak or evaporate. Put the jar somewhere cool, dry, and dark (or put in a paper bag if need dark spot). Keep it for 2 wks or 1 moon cycle 3) Shake the jar every day 4) When ready to bottle, pour the tincture through a cheesecloth into another jar (preferable a dark colored tincture bottle). Squeeze or press the saturated herbs, extracting the remaining liquid until no more drips appear. 5) Close the storage container with a stopper or cap, and label (and date)

Powders ( San ) easily absorbed and easily stored Pills ( Wan ) -

made by combining herb powder with a binding agent such as honey Pills are mild and slow in action

Allow the mixture to cool and pour into a dark glass bottle. Seal with a cork stopper (not a screw cap- syrups can ferment and cause bottles to explode so cork is the best seal) Dry Frying Herbs (Chao) often dry fried for storage. However dry frying also changes the quality of the herb, depending on how it is fried o The most common reason for dry-frying an herb is to increase the Spleen-awakening and Stomach-strengthening affect of the herb. Dry-frying are as follows: 1) Dry-frying w/ Salt 2) Frying w/ Honey 3) Frying w/ Vinegar

directs the herb action to KD increases tonifying & moistening enhances astringing & bloodactivating

4) Frying w/ Wine

help alleviate pain, clear blockage from the channels and collaterals, and dispel wind

5) Frying w/ ginger

enhance ability to warm the stomach & stop vomiting

Weights and measures 1 Qian = 3g 1 Liang= 30g 1 Jin= 16 Liang

Ma Huang Tang Hierarchy of ingredients in formulation A.

Function

1)

Chief: “Emperor” Generally the most important herb in the Formula

2)

Deputy: “Minister” a) aids the Chief in the treatment principle b) as a main ingredient for a secondary coexisting pattern

3)

Assistant (Adjuvant) a) Reinforces the chief or deputy has similar or additional benefits as the chief or deputy b) Moderates toxicity c) Opposite effect of the Chief (ie if it’s hot you may need a bit of cold, Yin may need a bit of Yang)

4)

Envoy (Guide; Carrier) a) Focuses actions to specific channels (directional) or areas of body (as a navigator direct other herbs to target body parts) b) Harmonizes actions of other ingredients e.g. Zhi Gan Cao or Gan Cao (Licorice Root) Sheng Jiang (Ginger) Da Zao (Big Red Date)

B. Dosing Example: Chief 12-18 g Deputy 9g Assistant 6g Envoy 3g

Combining Herbs 1)

Mutual Accentuation- combining 2 substances with similar actions to make more effective Pu Huang and Xue Yu Tan ( they are in the same category)

2)

Mutual Enhancement- combining 2 or more substances with different actions to enhance the other Sheng Di (clear blood heat) and Dang Gui (tonify blood) for Stop itching

3)

Mutual Counteraction- toxicity or side effects reduced by another herb prepared Zhi Ban Xia or Zhi Fu Zi

4)

Mutual Suppression- emphasis on the herb that does the suppressing Sheng Jiang (ginger) suppresses toxicity

5)

Mutual Antagonism- an herb pairing that minimizes their positive effects Ren Shen and Wu Ling Zhi

6)

Mutual Incompatibility- an herb pairing that creates toxic effects herbs that create MORE toxicity together-hai zao, gan cao

7)

Single Effect- use of one herb alone to treat a patient E.g. Ren Shen, Suan Zao Ren, Qing Hao

Qing Hao Bie Jia Tang