The correctness of the method of decoction of traditional Chinese medicine is directly related to the effectiveness of the treatment. Decoction is the most commonly used form of traditional Chinese medicine, so there are certain requirements for water and cooking time.
① Selection of cooking container: Sand pots and clay pots are the preferred containers for decoction of Chinese herbs; white enamelware or non-inductive stainless steel pots are also acceptable. Avoid using metal containers such as iron, copper, and lead.
② Washing of medicinal herbs: Most Chinese herbs have dust and impurities, so they should be quickly rinsed with water before decoction to remove dust and impurities. Flowers, leaves, fruits, and meat-based medicinal herbs in the prescription need to be washed.
③ Soaking before decoction: After cleaning the medicinal herbs, soak them for 20-30 minutes to facilitate the dissolution of active ingredients in the herbs. At the same time, it can shorten the decoction time. For medicinal herbs mainly composed of seeds and fruits, longer soaking time can be used. In hot weather, the soaking time of medicinal herbs should not be too long to avoid spoilage and deterioration.
④ Amount of water for decoction: The amount of water needed for decoction of medicinal herbs is generally about 2-3 centimeters above the surface of the herbs. For hard-textured medicinal herbs such as Polygonum multiflorum and white peony, more water can be added. For loose-textured medicinal herbs such as dandelion and patchouli, the amount of water should cover the herbs.
⑤ Order of decoction: Most Chinese medicinal herbs can be decocted together, but some herbs require special treatment. In a prescription, mineral medicines such as magnetite and oyster shells labeled as "first decoction" should be placed in the pot first and decocted for about 30 minutes before adding other herbs. Medicinal herbs labeled as "add later" should be added when other herbs are almost decocted and boiled for a few minutes. For medicinal herbs labeled as "decoct in a bag", they should be wrapped in gauze before decoction.
⑥ Fire and cooking time: Generally, use high heat to decoct the herbs before boiling, and then switch to low heat to maintain a gentle boil. For sweating herbs such as ephedra and cinnamon twig, as well as aromatic herbs such as patchouli and perilla, boil them first with high heat, and then maintain a gentle boil for 10 minutes. For bone horns, dragon bones, shell medicines, ginseng, and white atractylodes, which are tonics, it is generally recommended to use low heat for long decoction.
⑦ Administration method: For prescriptions containing precious medicinal herbs such as ginseng and notoginseng, they should be decocted separately and then taken together to avoid waste. Gelatinous medicinal herbs can be cooked separately with water and then mixed with other decoctions for administration. Medicinal herbs labeled as "dissolve and take" in the prescription can be directly taken with the decoction or boiled water.
⑧ Administration technique: To avoid waste, it is recommended to decoct the Chinese herbal medicine 2-3 times for one dose, and then mix the decoctions for multiple administrations. If there is nausea or vomiting, it is advisable to take small and frequent doses to reduce stomach irritation and prevent vomiting immediately after taking the medicine.
⑨ Administration time: Chinese herbal decoctions are generally taken warm. If it is for treating cold conditions, it is better to take it hot; if it is for treating hot conditions, it is better to take it cool.
⑩ Dietary restrictions: It is best to avoid eating stimulating foods such as raw, cold, greasy, spicy, and fishy when taking Chinese herbal medicine.
