Brewing Chinese medicinal herbs and herbal teas is a science as well as an art. It is a meticulous process intended to preserve the strength, fragrance and, in some cases, medicinal benefits of the tea. The brewing process varies slightly depending on the herb and the leaf. If you are brewing for medicinal purposes, make sure you have a clear guideline from your herbal doctor on the correct dosage. If you are simply brewing Chinese tea, check with your retailer beforehand about any specifications, such as cleansing or the required type of tea pot for a particular tea leaf.
Steps to Brewing Herbs
To brew Chinese herbs, you will need a glass or a clay boiling pot with a matching cover. Although glass and clay pots are best, if you do not have these, you may use a stainless steel boiling pan with a copper bottom. Most likely you will have been prescribed certain herbs by your Chinese herbalist. If not, decide in advance which herbs to brew. It is best, when using herbs medicinally, to discuss the correct dosage with a doctor who specializes in Eastern medicine.
Prepare the Brew
Purchase enough leaves to brew several batches per week. To prepare the herbs, soak them overnight. Combine one bag of herbs with at least four cups of water into the pot. Cover and soak until the next morning. After soaking overnight, the herbs will have absorbed some of the water. Refill the pot with water so you have enough water to boil the herbs.
Boil, Strain, Repeat
Place the pot over medium to high heat and cover. Heat until the water is at a full boil. Lower the heat and let it continue to simmer for an additional 30 minutes. Pour the tea through a sieve into a glass container. Now you must boil the same herbs one more time. After you have strained, set aside the first brew and put the herbs back into the pan. Add enough water to completely cover the herbs. Bring to a boil and lower to a slow boil for 40 minutes. Pour this new brew once again over the sieve. Combine the two boiled herb mixtures. Dispose of the herbs. If your acupuncturist or herbalist recommended a dosage, you should divide the tea up into the daily doses. Herbs are usually taken three times daily. Tip: Drink the tea while it is warm and always about 10 minutes before a meal. Refrigerate the unused portion after brewing. You may reheat the tea in a microwave when it is time to drink a dose; do not boil it again when reheating. Do not add sweeteners or milk to brewed herbs.
The Art of Tea
In China, tea-drinking is a social activity, but strict attention also is placed on details, such as the fragrance, strength of the brew and color. So if you are brewing Chinese tea for company, you should know the correct brewing instructions. Depending on the leaf, the recommended brewing pot may vary. Glass or clay is recommended. Oolong, for example, will brew in a different pot than for green teas. You will also need a glass decanter and a small strainer or funnel that will fit over the decanter for serving.
Add your tea leaves to the pot. If you have purchased them at a tea house, it is best to ask about ratio of tea leaves to water. Additionally, some teas are washed--hot water is poured onto the tea to wash and let the flavor bloom---then brewed. This depends on the leaf, so always ask the retailer.
Pour hot water over your loose tea in the teapot and let it brew. Brewing can be as short as ten seconds but varies depending on the tea. After the tea is brewed, pour the tea from the teapot into the strainer which sits on the decanter. Pour the strained tea into your tea cup and enjoy.
Tags: boiling with, brewing Chinese, correct dosage, enough water, glass clay