Wednesday, October 18, 2017 11:14

How To Decoct Ginseng Tea

Posted by on Wednesday, December 2, 2009, 18:17
This news item was posted in Natural Cures category and has 0 Comments so far.

Ginseng tea is a standard remedy for weak, cold digestion.You are going to get a slightly constituent profile if you make a tea with hot boiling water than if you make a cold extraction with alcohol and water. Some constituents will be more alcoholic soluble, others more water soluble .

But if the question is are you going to get a different result by taking a tincture than by taking a tea every day, there isn’t enough difference to really worry about, except the tincture is more stimulating and the tea more supportive or nourishing over the long term.

A tea is often used as a tonic and can be used longer term, because a lot of the sugars as well as minerals, will come out in the hot water decoction as the cell walls break down. So in general, teas can be used for a longer period of time, and they are more deeply tonifying, whereas the alcoholic liquid extracts are for a shorter time.

If you making tea, drinking it between mealtimes will give you the most benefit, because it is quickly absorbed and the body doesn’t have food constituents to break down and assimilate at the same time.

Some ginseng roots are very hard, and it takes a lot of boiling to get all the essence out especially for the red ginseng, which are harder that the white ginsengs. For this reason, dried,  sliced red ginseng is available from the most Chinese herb dealers. The slices make for an efficient extraction because of the increased surface area.

Decocting an herb is a little different from making tea, you bring the herb in water pour the tea off, add fresh water, and then boil it for another 1/2 hour. The roots are generally expensive enough that it is desirable to extract all the active ingredients out of the ginseng and not leave any behind.

Traditionally, ginseng is never cooked in a metal pot. This makes sense, because ginseng contains antioxidants, and boiling it in an iron pot might cause iron, an “oxidant” to destroy some of the antioxidants. Use an enamel or glass pot instead. Or you may want to purchase a ginseng cooker, which is a kind of porcelain or clay double boiler. If you do buy one, you can use it to artfully decoct any herb.

A tea kept refrigerated will be good for about 4 days. Divide up the tea into several daily doses morning and evening or morning, afternoon, and evening, if you need a stronger dose. An average dose would be 1 cup, morning and evening.

If you want, you can add some ginger to your ginseng tea. The ginger will make it a little warmer, increase circulation, and strengthen digestion. Try white ginseng with a little ginger, either fresh or dried. Make a decoction of it and have a couple of cups per day. This is a standart remedy for weak, cold digestion.

ginseng tea

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