In classical practice, some herbs are prepared differently within a formula. Below are the common special methods.
01Decoct first
Minerals, shells and herbs needing toxicity reduction: pre-boil 20–30 min.
Typical herbs
GypsumMagnetiteHematiteAconite (prepared)Fossil bone (dragon bone)Oyster shellTortoise plastronSoft-shell turtle shellAconite root
02Add late
Aromatic herbs, or those degraded by long boiling: add 5–10 min before finishing.
Typical herbs
MintAmomum fruitWhite cardamomAgarwoodRhubarbUncaria (gambir) stem
03Wrap-decoct
Sticky herbs, hairy herbs, or tiny seeds: wrap in gauze and decoct.
Typical herbs
Inula flowerMagnolia flower budTalc powderLygodium sporePlantago seedCattail pollen
04Decoct separately
Precious herbs: decoct separately, then mix in.
Typical herbs
Deer antler (velvet)GinsengAmerican ginseng
05Take by infusion
Powders: mix with the decoction or warm water and drink.
Typical herbs
Notoginseng powderAmber powderAntelope-horn powderCinnabar
06Melt in
Gelatinous herbs: melt separately, then mix in.
Typical herbs
Donkey-hide gelatin (Ejiao)Deer-antler gelatinTortoise-shell gelatinMaltose syrup
General notes
- Use a clay or ceramic pot; avoid iron and copper vessels.
- Aromatic herbs are added near the end, minerals and shells are pre-boiled.
- This page is traditional preparation knowledge; follow your practitioner for actual use.