Cinnamon Twig Tea (Guizhi Tang)
Instructions: place the above ingredients in a large pot and bring to boil then cover and reduce heat to low simmer. Continue to simmer for 45 minutes. Turn off heat and let mixture sit for 12 hours. Then strain and place in refrigerator. This will keep for about 2 weeks. Drink about 1 to 3 cups per day for a mild warming and centering effect. Perfect for the common cold and other wintery cold conditions.
A little background information on Cinnamon Twig:
Cinnamon, derived from the Cinnamomum tree, holds a prominent place in Classical Chinese and Daoist Medicine, valued for its unique blend of sweet and spicy flavors and its association with yang qi. Two primary forms are used: Guizhi (twig) and Rougui (bark).
Guizhi, traditionally used more extensively in ancient times, is associated with movement and opening, particularly in the upper body. It's often used for external cold conditions and supports Spleen deficient individuals without being overly dispersing. Rougui, introduced later, is considered a tonic that anchors kidney yang, consolidating without causing stagnation, and is generally used for internal yang deficiency. Both forms, however, share the ability to mobilize and circulate life force while supplementing yang qi, a rare quality that makes them suitable for constitutional therapy and chronic disease treatment.
Modern applications of Guizhi and Rougui have narrowed, with Guizhi often used for common colds and Rougui for internal yang deficiency. This contrasts with classical Chinese Medicine, which recognizes their broader range of applications. Practitioners following the Shanghan Lun tradition still consider cinnamon crucial for treating serious diseases, particularly in an era of antibiotic overuse, addressing conditions like chronic fatigue, immune deficiency, and circulatory problems. Classical texts associate cinnamon with several organ systems, including the Taiyang (Small Intestine, Bladder), Taiyin (Spleen, Lung), Shaoyin (Heart, Kidney), and Jueyin (Liver, Pericardium), indicating its diverse therapeutic potential.
The quality of cinnamon is significantly influenced by terroir (didao yocai). While Cinnamomum cassia is common, the Fire Spirit School of CCM favors Cinnamomum loureirii (Saigon Cinnamon) from Vietnam, due to its higher concentration of essential oils. Although the wild form is now protected, cultivated versions exist and are also grown in Southern Yunnan. However, the overall quality of medicinal cinnamon has declined due to economic pressures. The spice trade's preference for thin bark and lack of interest in twigs has led to a decrease in Guizhi production. Furthermore, some producers are extracting essential oils from the branches before drying and selling them, resulting in inferior Guizhi.
Traditional processing (paozhi) involves sun-drying both Guizhi and Rougui after harvest. This simple step preserves the herb's properties and prepares it for medicinal use. The careful sourcing and processing of cinnamon are essential to ensuring its therapeutic efficacy, reflecting the importance of didao yocai and paozhi in Classical Chinese Medicine practice.