Sugar or honey will act as a preservative for herbal infusions and decoctions,
while the sweetness can be very soothing for coughs. Make a standard infusion or decoction,
then strain the mixture and add l lb/500g of unrefined sugar or honey to
each 1 pt/500ml of liquid. Stir this in a cast-iron or stainless-steel
saucepan over the heat until the sugar or honey is
completely dissolved and the mixture forms a syrup. Allow to cool and then store in
clean glass bottles closed with a cork. Do not use screw-tops, syrups
often ferment and tight lids will lead to exploding bottles.
Chinese remedies are generally dispensed by practitioners in separate bags containing enough dried herb for each dose. This is traditionally boiled in three cups of water in an earthenware or ceramic pot for 25-30 minutes until the liquid has reduced by half. The mix is then strained and taken in a single dose on an empty stomach in the morning. Sometimes the herbs need to be reheated in fresh water and then the two extractions are combined. The same herbs might be used for the following day's brew, depending on the exact mix: if it contains soluble ingredients, such as certain mineral salts, then a fresh prescription will be needed each day. The decoction (known as Tang (soup) ) is generally extremely dark brown and very strongly flavored. Chinese doses are much larger than those used by Western herbalists (often up to 3 1/2 Oz/90g ) and the resulting mix is usually rather unpleasant for Western palates.
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