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Page 72
| Preparation Methods |
| Teas |
| 1 ounce of herb in a quart (32 fluid ounces) of water or |
| 1/2 ounce of herb in a pint (16 fluid ounces) of water or |
| 1/4 ounce of herb in a cup (8 fluid ounces) of water |
| Cold Infusion |
| After premoistening the herb, wrap 1 ounce (dry weight) in cloth and suspend it in 1 quart of water (by volume) at room temperature, overnight. Squeeze out the herb into the tea in the morning and add enough water to bring it back to 1 quart. |
| Standard Infusion |
| Boil 1 quart water, remove from heat, and steep 1 ounce (by weight) of the herb in the water for 20 to 30 minutes. Strain and pour sufficient water through the herb in the strainer to return the volume of tea to 1 quart. |
| Strong Decoction |
| Combine 1 quart water with 1 ounce of herb (by weight), bring slowly to a boil, continue for ten minutes, cool until warm and strain. Pour additional water through the herb to return the volume to 1 quart. |
| A weak decoction is made the same way, but use half |
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