Decoctions are one of the most commonly used forms of Traditional Chinese Medicine (TCM). Since their inception during the Shang Dynasty, decoctions have been used continuously and remain popular today. The preparation of decoctions requires specific attention to the brewing tools, water quality, heat control, and cooking methods.
1
Brewing Tools
It is best to use a clay pot or ceramic jar; enamel pots are acceptable, but copper and iron pots should be avoided to prevent chemical reactions that may affect efficacy.
2
Water for Brewing
In ancient times, long-flowing water, well water, rainwater, spring water, and rice wash water were used for brewing. Nowadays, tap water, well water, and distilled water are commonly used, but it is best to use clean and fresh water.
3
Soaking Before Brewing (Room Temperature Water)
✎ Soaking Time
Before brewing, soak the herbs for 30-60 minutes to facilitate the extraction of their active ingredients.
✎ Soaking Water Volume
Generally, compress the herbs and add water until it is about 2 cm above the surface of the herbs.
4
Heat Control for Brewing
Generally, follow the principle of first strong then gentle:
Use strong heat (high heat) before boiling to bring the water to a rapid boil;
After boiling, switch to gentle heat (low heat) to maintain a simmer.
5
Special Brewing Techniques
✎ Any herbs marked as “pre-boil” should be brewed separately first before adding to the other herbs;
This mainly refers to certain minerals and shell-type herbs whose active ingredients are difficult to dissolve in water. They should be crushed and pre-boiled for 20-30 minutes before adding other herbs to ensure full extraction of their active components. Examples include Ci Shi (Magnetite), Dai Zhe Shi (Hematite), Sheng Shi Gao (Gypsum), and others. Additionally, toxic herbs like Fu Zi (Aconite) and Wu Tou (Aconite) should be pre-boiled for 45-60 minutes to reduce toxicity and ensure safe use.
✎ Any herbs marked as “add later” should be added 5-10 minutes before the end of brewing;
This mainly refers to aromatic herbs, as prolonged boiling can cause their active ingredients to evaporate and reduce efficacy, such as Bo He (Mint), Qing Hao (Artemisia Annua), and others. Some non-aromatic herbs may also lose efficacy if boiled too long, such as Gou Teng (Uncaria) and Da Huang (Rhubarb).
✎ Any herbs marked as “bagged” should be placed in a gauze bag and brewed with the other herbs;
This mainly refers to sticky, powdered, or hairy herbs that should be bagged to prevent cloudiness or throat irritation. Examples include He Shou Wu (Fo-Ti), Qing Dai (Indigo), and others.
✎ Any herbs marked as “separately brewed” should be brewed with clean water separately;
Also known as “separate decoction,” this mainly refers to certain precious herbs that require separate brewing for better extraction of active ingredients, typically for 2-3 hours. The decoction can be taken separately or mixed with other decoctions. Examples include Ren Shen (Ginseng), Xi Yang Shen (American Ginseng), and others.
✎ Any herbs marked as “melt” should be dissolved in the hot decoction before consumption;
This mainly refers to certain gelatinous herbs and those that are highly viscous. To avoid sticking to the pot or affecting the decoction, they can be heated in water or rice wine to dissolve before being taken with the decoction. Examples include Ejiao (Donkey-hide Gelatin), and others.
✎ Any herbs marked as “infused” should be steeped in boiling water;
This refers to herbs whose active ingredients dissolve easily in water or are easily destroyed by prolonged boiling. They can be steeped in a small amount of boiling water or in the hot decoction of other herbs. Examples include Zang Hong Hua (Safflower), and others.
✎ Any herbs marked as “taken with decoction” should be taken with the brewed decoction.
This mainly refers to certain precious herbs that are used in small amounts and need to be ground into fine powder to prevent loss. Examples include She Xiang (Musk), and others.
Some herbs may also be ground into powder for better efficacy based on the condition, such as San Qi (Notoginseng) for stopping bleeding.
Additionally, some liquid herbs like bamboo juice, ginger juice, and others should also be taken with decoction.
✎ Using decoction instead of water: This mainly refers to certain herbs that should be brewed separately to prevent cloudiness when mixed with other herbs. For example, Zao Xin Tu (Clay) should be brewed separately. Additionally, some herbs that are light and require large amounts of water, such as corn silk, should also be brewed separately.
6
Number of Brews and Time
✎ Number of Brews
For exterior-releasing formulas and general herbs: brew twice
For tonifying formulas: follow the doctor’s advice for prolonged brewing or brew three times
The first brew does not need to be filtered, while the second and third brews can have boiling water added. Mix the juices before consumption.
✎ Brewing Times are Generally as Follows
Exterior-releasing formulas: first brew for 15-20 minutes, second brew for 10-15 minutes
General herbs: first brew for 20-30 minutes, second brew for 15-20 minutes
Tonic formulas: first brew for 40-60 minutes, second brew for 20-25 minutes
Other Details
1
Cleaning Chinese Herbs
Generally, Chinese herbal pieces do not need to be washed before brewing, except for a few that require rinsing with clean water as per doctor’s instructions.
2
Storing Chinese Herbs
✎ Prepared Chinese herbs should be brewed daily as per doctor’s advice. To ensure quality, store them in the refrigerator to prevent mold and insect infestation. If any herbs show signs of spoilage, do not use them to avoid changes in medicinal properties that could harm the body.
✎ Seal the brewed decoction and store it in the refrigerator.
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Edited by: Xia Yanan
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