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Ranked next to licorice in frequency of use in Chinese herbal formulas. Dong Quai (Angelica sinensis) comes primarily from the three western Chinese provinces, Shansi, Shantung and Chihili. It has been used by Chinese people for more than 2000 years, and is a perennial herb with small white flowers and a brown fleshy root.
Dong Quai has a strog odor, similar to celery, with a warm and slightly sweet taste. The root of Dong Quai is the only part used for good health and has been used for centuries in traditional oriental practice for a variety of valuable benefits. Known as the Chinese "woman's herb," it is often used in conjunction with Ginseng.
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The best way to make a good cup of tea is by the infusion method. Place one tea bag in a cup and add no more than 6 oz. of boiling water. Let steep for 3 minutes and remove the bag. Press the bag before removing to enhance the flavor. Add honey to sweeten.
