Get Marketing Insights First
Subscribe to receive actionable strategies, growth tips, and industry insights delivered straight to your inbox.
How to Brew Chinese Herbal Tea: Decoction, Infusion & Gongfu Methods
How to Brew Chinese Herbal Tea:
Decoction, Infusion & Gongfu Methods
A complete, evidence‑based guide to preparing Chinese herbal teas. Learn the differences between decoction (simmering roots/barks), infusion (steeping flowers/leaves), cold steeping, and Gongfu techniques. Includes time, temperature, water ratios, traditional vessels (Yixing clay, earthen pots), and tips to maximize bioactive compound extraction.
✅ Proper brewing method determines therapeutic efficacy. Decoction (20–40 min simmer) extracts polysaccharides and saponins from roots (Astragalus, Ginger). Infusion (5–10 min, 95–100°C) preserves volatile oils from flowers/leaves (Chrysanthemum, Mint). Cold steeping (4–8 hours) protects heat‑sensitive antioxidants. Use earthenware or glass — avoid aluminum.
Brewing Methods at a Glance
Decoction
Roots, barks, rhizomes
20–40 min simmer
20–40 min simmer
Infusion
Flowers, leaves, berries
5–10 min, 95–100°C
5–10 min, 95–100°C
Cold Steep
Polysaccharides, delicate herbs
4–8 hours, room temp
4–8 hours, room temp
Gongfu
Multiple short steeps
High leaf:water ratio
High leaf:water ratio
Decoction (煎煮) · The Gold Standard for Roots & Barks
Decoction is the primary method for extracting bioactive compounds from dense plant materials: roots (Astragalus, Ginger, Codonopsis), rhizomes, barks, and seeds. The prolonged simmering breaks down cell walls, releasing polysaccharides (astragaloside IV, APS), saponins, and ginsenosides.
📖 Standard Decoction Protocol (CP 2020):
1. Rinse herbs briefly (do not wash excessively to avoid losing water‑soluble compounds).
2. Place in earthenware or glass pot (avoid iron, copper, aluminum).
3. Add cold water: ~500 mL water per 15g dry herb; water level 2–3 cm above herbs.
4. Soak for 30 minutes (allows water penetration).
5. Bring to boil over medium heat, then reduce to low simmer.
6. Simmer for 20–40 minutes (dense roots: 40 min; softer roots: 20–25 min).
7. Strain while hot. Drink warm or reheat gently (do not microwave).
Yield: Approximately 300–400 mL (divide into 2 servings).
1. Rinse herbs briefly (do not wash excessively to avoid losing water‑soluble compounds).
2. Place in earthenware or glass pot (avoid iron, copper, aluminum).
3. Add cold water: ~500 mL water per 15g dry herb; water level 2–3 cm above herbs.
4. Soak for 30 minutes (allows water penetration).
5. Bring to boil over medium heat, then reduce to low simmer.
6. Simmer for 20–40 minutes (dense roots: 40 min; softer roots: 20–25 min).
7. Strain while hot. Drink warm or reheat gently (do not microwave).
Yield: Approximately 300–400 mL (divide into 2 servings).
Special decoction instructions for specific herbs:
- Pre‑boiling (先煎, xian jian): For hard minerals or toxic herbs (e.g., Sheng Shi Gao, Fu Zi). Simmer alone for 30–60 min before adding other herbs.
- Post‑addition (后下, hou xia): For volatile oil‑rich herbs (Mint, Huo Xiang). Add during the last 5 minutes of decoction.
- Separate decoction (另煎, ling jian): For expensive herbs (Ginseng, Ling Zhi). Decoct separately and combine liquid.
- Double decoction (复煎, fu jian): Roots often yield two decoctions. Use same herbs with fresh water (20 min second decoction). Combine both batches.
Full guide: Decoction vs Infusion vs Cold Steep →
Infusion (泡茶) · For Flowers, Leaves & Light Herbs
Infusion is the most common household method for delicate plant parts: flowers (Chrysanthemum, Honeysuckle), leaves (Mint), and soft fruits (Goji berries, Jujube slices). This method preserves volatile oils, flavonoids, and anthocyanins that would degrade during prolonged boiling.
95–100°C
Water temperature
5–10 min
Steeping time
2–4g
Herbs per 250 mL water
Covered
Prevent volatile loss
📖 Infusion Protocol:
1. Place herbs in a teapot or covered glass cup.
2. Heat fresh water to just boiling (95–100°C).
3. Pour water over herbs, cover immediately.
4. Steep for 5–10 minutes. Flowers (Chrysanthemum) require 5–7 min; berries (Goji) 8–10 min.
5. Strain or drink with leaves inside (if using whole flowers).
6. Many delicate herbs can be re‑steeped 2–3 times (add 1 min each subsequent steep).
1. Place herbs in a teapot or covered glass cup.
2. Heat fresh water to just boiling (95–100°C).
3. Pour water over herbs, cover immediately.
4. Steep for 5–10 minutes. Flowers (Chrysanthemum) require 5–7 min; berries (Goji) 8–10 min.
5. Strain or drink with leaves inside (if using whole flowers).
6. Many delicate herbs can be re‑steeped 2–3 times (add 1 min each subsequent steep).
Optimal infusion times for common herbs:
- Chrysanthemum (Ju Hua): 5 min — preserves luteolin and apigenin.
- Goji berry (Gou Qi Zi): 8–10 min — fully rehydrates and releases LBP.
- Jujube slices (Hong Zao): 10 min — sweet flavor and saponins.
- Luo Han Guo (broken shell): 10 min — mogrosides dissolve gradually.
- Mint (Bo He): 3–5 min (post‑added) — menthol is volatile.
Cold Steeping · For Heat‑Sensitive Compounds & Summer Drinks
Cold steeping (冷泡, leng pao) involves soaking herbs in room‑temperature or cold water for several hours. This method is ideal for preserving heat‑labile antioxidants (vitamin C, anthocyanins) and polysaccharides that may degrade or become less bioavailable after boiling. It also produces a smoother, less bitter taste.
Recommended for: Goji berries, Jujube, Hawthorn slices, Chrysanthemum (mild), and Luo Han Guo. Avoid cold steeping for dense roots (Astragalus, Ginger) — they require decoction.
Cold Steep Protocol:
1. Place herbs (3–5g per 500 mL water) in a glass jar or pitcher.
2. Add cold filtered water.
3. Seal and refrigerate for 4–8 hours (overnight preferred).
4. Strain or serve with herbs. Can be stored up to 24 hours.
Tip: Add honey or rock sugar after steeping for sweetness.
1. Place herbs (3–5g per 500 mL water) in a glass jar or pitcher.
2. Add cold filtered water.
3. Seal and refrigerate for 4–8 hours (overnight preferred).
4. Strain or serve with herbs. Can be stored up to 24 hours.
Tip: Add honey or rock sugar after steeping for sweetness.
Gongfu Method · Multiple Short Steeps for Dense Blends
The Gongfu tea ceremony (功夫茶), traditionally used for oolong and pu’er, can be adapted for herbal tea blends containing roots and leaves. This method uses a high herb‑to‑water ratio (1:15 to 1:20) and very short steeps (30–90 seconds), with multiple infusions. Each infusion extracts a different spectrum of compounds.
Gongfu protocol for herbal blends:
– Use a Yixing clay pot or gaiwan (100–150 mL).
– Add 6–8g of blended herbs (e.g., 3g Astragalus slices, 2g Chrysanthemum, 2g Goji).
– Flash rinse with boiling water (discard).
– Steep #1: 30 seconds — lighter, aromatic.
– Steep #2: 45 seconds — fuller extraction.
– Steep #3: 60 seconds — maximum polysaccharides.
– Steep #4: 90 seconds — still potent.
– Root‑heavy blends can yield 5–7 infusions.
Equipment guide: Best Teapots: Yixing, Earthenware & Tools →
Water Quality & Brewing Vessels · Maximize Extraction
Water: Use filtered or spring water. Avoid distilled water (may not extract minerals well) and hard water (excess calcium binds to polyphenols). Optimal pH: 6.5–7.5.
Vessel materials (do’s and don’ts):
- ✅ Earthenware / clay pot (Zi Sha, Tao Ci): Best for decoction — porous, retains heat, allows micro‑circulation. Traditional choice.
- ✅ Glass (heat‑resistant borosilicate): Best for infusion and cold steep — inert, no chemical interaction, visually appealing.
- ✅ Enamel or ceramic (glazed): Acceptable for infusion.
- ❌ Iron or cast iron: Reacts with tannins and flavonoids (darkens color, reduces antioxidant activity).
- ❌ Copper or brass: Toxic corrosion possible, alters taste.
- ❌ Aluminum: Leaches into acidic herbal decoctions (neurotoxic risk). Avoid completely.
⚙️ Electric decoctors (电子煎药壶): Convenient automatic pots with temperature control and timer settings. Safe if ceramic interior. Follow manufacturer instructions.
Dosage & Timing · When and How Much to Drink
General adult dosage guidelines (CP 2020):
- Single‑herb tea: 3–9g dry herb per day (divided into 2–3 cups).
- Blended formulas: total 6–15g per day.
- Prepared tea liquid: 200–400 mL per day (2 servings).
- Drink warm, between meals (to avoid interfering with digestion).
- Qi tonics (Astragalus, Ginseng): best consumed in the morning (7–11 AM, Spleen/Stomach meridian time).
- Cooling teas (Chrysanthemum, Liang Cha): drink in the afternoon (1–3 PM, Small Intestine meridian).
- Sleep‑promoting teas (Longan, Jujube): 1–2 hours before bedtime.
Pediatric adjustment: Use ½ to ⅓ of adult dosage (by weight). Shorter decoction times (15–20 min). Always consult a TCM practitioner for children under 6.
🍵 Key takeaway: Match brewing method to plant part. Root teas = decoction (20–40 min). Flower/leaf teas = infusion (5–10 min). Cold steep for delicate antioxidants. Invest in earthenware or glass; avoid aluminum and iron. Proper preparation doubles bioavailability.
📚 Key References
- Chinese Pharmacopoeia Commission. (2020). Pharmacopoeia of the People’s Republic of China (CP 2020). Vol IV: Preparation methods and decoction guidelines.
- Zhao, J., et al. (2024). “Comparative extraction efficiency of decoction vs infusion for astragaloside IV and polysaccharides.” Journal of Traditional Chinese Medicine Science, 11(2), 189–197.
- Wang, Q., & Li, H. (2023). “Effect of brewing vessel material on antioxidant activity of herbal teas.” Food Science & Nutrition, 12(5), 3012–3021.
- State Administration of TCM. (2022). Standard operating procedures for Chinese herbal decoction (T/CACM 1245-2022).
ⓘ Disclaimer: This guide provides general brewing instructions. Individual herbs may have specific requirements (pre‑boiling, post‑addition). Always consult a licensed TCM practitioner or the CP 2020 monograph for herbs used in disease treatment.
Important updates waiting for you!
Consectetur eget cras neque augue malesuada urna urna hendrerit tellus.