In Chinese medicine, decoction is the most common form of herbal use. On this site, we recommend decoction only for herbs that are hard, such as roots, and sometimes for certain seeds. A decoction rarely tastes good, but it’s one of the most effective ways to extract what these tougher ingredients have to offer. If you’re not yet sure whether your herb calls for a decoction or a simple infusion, our guide on Infusion vs. Decoction: What’s the Difference? breaks down exactly how to tell.
Before You Start: What You Need
1) The container
First of all, you need to know that a herbal decoction must be made in in one of the following:
- earthenware
- glass
- Pyrex
- stainless steel
Do not use containers made of iron, cast iron, aluminum, copper, or bronze. These materials can react chemically with the plants and change the properties, and sometimes the taste, of your decoction.
2) The water
As with infusions, we strongly recommend using spring or filtered water for decoction. The products present in tap water can cancel out or deteriorate the plants’ active ingredients. Mineral water isn’t a safe substitute either. Its high magnesium content, along with substances like fluoride and trace elements, can interfere with and alter the properties of the herbs.
3) Simmer Time
Simmer time depends on what you’re decocting:
| Herb Type | Decoction Simmer Time |
|---|---|
| Roots, bark, seeds, berries | 20 – 45 minutes |
| Shells | 1 hour |
| Rare and expensive substances | 2 – 3 hours |
The exact decoction time for a given herb is always listed in the description section on that herb’s product page, so check there if you’re unsure.
How do I make a decoction?
The amounts below are a general example. Adjust the water quantity based on the volume of herbs you’re using.
For a Single Daily Dose
Step 1: Rinse and add water. Rinse the dried herbs, then place them in a suitable container. Add cold water, spring or filtered, until the level sits about 2cm above the herbs. For herbs that tend to absorb a lot of water, add 3 to 4cm instead.
Step 2: Bring to a boil, then simmer. Cover the pot with a lid and heat over high heat until it boils. As soon as it’s boiling, turn the heat down and simmer for 20 minutes.
That’s it for a single dose. Strain and drink.
For Two Daily Doses
If your herbal tea calls for two doses a day, continue after Step 2 as follows:
Step 3: Pour the liquid you just made into another container or a thermos flask.
Step 4: Using the same herbs from the first round, add fresh cold water: 200 to 250ml if you’re working with a single herb, plus 150 to 200ml for each additional herb in the mix.
Step 5: Heat again over high heat, then lower to a gentle simmer as soon as it starts boiling.
Step 6: Simmer for 20 minutes.
Step 7: Pour off this second batch of liquid and combine it with the first.
Step 8: Drink the decoction hot or lukewarm, split into two doses, morning and afternoon, between meals once digestion is complete. The exception is hard-to-digest herbs, which should be taken at the end of a meal instead.
Now that you’ve learned how to prepare them, it’s time to discover our herbal decoctions. Take a closer look at each herb and find the one that’s right for you.
Typical Quantities
As a starting point, a single herb decoction usually uses somewhere between 1 and 2 tablespoons of dried root, bark, or seed per 2 to 3 cups of water for a single dose, though this varies by ingredient and by how concentrated you want the result. Herbs that expand or absorb a lot of water, like certain roots, may need a bit more liquid than this to start. Always check the specific herb’s product page for the recommended amount, since potency and density differ from one ingredient to the next.
A Practical Example
Take astragalus root as an example. Rinse about 1 tablespoon of sliced root, add it to a stainless steel or earthenware pot, and cover with cold water until it sits roughly 2cm above the root. Bring to a boil, then reduce to a simmer for 20 to 30 minutes. Strain, and drink warm. If your routine calls for two doses, repeat the process with the same root and slightly less water for the second round, then combine both batches before drinking.
A Few More Details
- Flowers, leaves, and some seeds work very well as infusions, but they can also be decocted, though only briefly: 2 minutes, or 4 to 5 minutes after boiling, is enough.
- Decoction makes an herbal tea stronger than infusion does. Follow the instructions on the herbal tea’s page. If it says to infuse, infuse it, and don’t decoct it instead.
- Some rare and expensive substances, such as certain ginseng varieties, need to be decocted or simmered separately to get the full effect. These are usually sliced very thin, then cooked for a long time, often 2 to 3 hours, so every last bit of active ingredient can be extracted.
- Don’t mix the decoction liquid with tea.
What Should I Do If There Are Several Herb Types Mixed Together?
When a Chinese herbal tea contains different types of herbs, some ingredients need a different decoction time than others, as shown in the table above. Hard substances such as shells (oyster shell, for example) and minerals are generally cooked first. Roots such as Huang Qi and Dang Gui are added about 20 minutes before the end of the main decoction.
Delicate flowers and aromatic herbs are usually added toward the end, to preserve their volatile components. They’re added 2 minutes before the decoction finishes, or added once it’s done and left to steep for 4 to 5 minutes.
Understanding these differences helps ensure that each ingredient is properly prepared and that the overall decoction stays as effective as possible.
Common Mistakes
- Using the wrong container. Iron, cast iron, aluminum, copper, or bronze can react with the herbs and affect both potency and taste.
- Using tap or mineral water. Both can interfere with the herbs’ active compounds. Stick to spring or filtered water.
- Starting with hot water instead of cold. A decoction should start cold and heat up gradually with the herbs already in the pot, not the other way around.
- Simmering everything at the same time in a mixed blend. Roots and shells need much longer than flowers and aromatics. Adding everything at once means some ingredients will be under-extracted while others break down.
- Skipping the herb’s specific instructions. Simmer times vary by ingredient. Decocting a delicate flower for 20 minutes, or under-simmering a tough root, both give a disappointing result. Always check the herb’s product page first.
- Reusing the herbs for too many rounds. After a second decoction, most roots and bark have given up the majority of their properties. A third round is rarely worth the effort.
Where to Go Next
If you’re just getting started with Chinese herbal tea, our Beginner’s Guide to Chinese Herbal Tea walks through the basics from the very first cup onward. For flowers, leaves, and other ingredients that only need a quick steep, see our companion guide, How to Prepare an Infusion. And if you want the full picture of why some herbs are infused while others are decocted, Infusion vs. Decoction: What’s the Difference? covers that comparison in detail.