HERBAL TINCTURES (MEDICINAL WINE) IN CHINA
There is a long tradition of taking herbs as "tonic wines" in the East, Particularly where expensive herbs are involved. Wine is often used during recovery from illness. The alcohol should be regarded as integral ingredient in these Remedy formulas and its action taken into account. Alcohol is warming and invigorating, moves the Qi and blood, and activates the Yang energy.
Herbal tonic wines are enjoyable medicaments and have long been used in China.
The properties of alcohol can be used, great advantage where there is internal colds or Yang Deficiency, or where there is pain due to Blood Stasis. However, care should obviously be taken if the patient has too much Heat in the body, or is a recovering alcoholic.
Traditionally, rice wine, or Jiu (pronouced " jew"), is used, but for taste and convenience we in the west can substitutes sprits. I generally prefer vodka since it is neutral in taste, but gin or brandy are also suitable. Sake can be used if you want a more traditional formula.
Alcohol preserves the potency of herbs in a convenient form, and is seen as a beneficial ingredient in its own right.
Essentials: Alcohol warms and strengthens Yin & Yang energies, and so makes an excellent base for our herbal tinctures.
Different herbs can be used in the wines to counter specific health problems.