Tips on Brewing Chinese Herbs

Water Used for Brewing
Water used for cooking should be odourless, clear with some minerals. Generally, most drinking water is fine. Depending on the nature of the medicine and healing mechanisms, sometimes we cook chinese herbs in wine or a mixture of wine and water.

The quantity of water added depends on the nature of medicine, the volume of herbs and the cooking time. Normally, the water level should be 2 - 5cm higher than the herbs in a brew.

Tools for Brewing
In general, clay pots are often the best container to brew the herb because of its chemical inertness and stability. Enamel ware and stainless steel pots can also be used. However, reactive materials (ie iron, copper and lead) should never be used. They may react with herbs and also reduce the effectiveness of some herbs. It can also poisoning.

Heat Control and Brewing Time
Heat control and Brewing time are 2 important parameters vital to a successful brew. Normally, we should cook the medicine over a high heat to boil the herbs. After which, we will switch to low heat and simmer the herbs.

Special Points: Laxative and herbs (that induce sweating) need to be cooked shortly. You should heat the brew to a high temperature and use little water. On the other hand, tonics should be cooked for longer periods of time, over low heat and with more water. If the herbs are burnt, dump it as it might cause harmful effects.