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Shao Lin Wu Xiang Jiu: Shaolin Five Fragrances Wine

Ingredients:
Flos Caryophylli (Ding Xiang), 9g,
Radix Saussureae Seu Vladimiriae (Mu Xiang), 9g,
Gummum Olibani (Ru Xiang, vinegar processed), 9g,
Lignum Santali Albi (Bai Tan Xiang), 9g,
Fructus Foeniculi Vulgaris (Xiao Hui Xiang), 9g,
Radix Angelicae Sinensis (Dang Gui), 30g,
Rhizoma Ligustici Wallichii (Chuan Xiong), 24g,
Lignum Sappanis (Su Mu), 24g,
Radix Achyranthis Bidentatae (Niu Xi), 24g,
Flos Carthami Tinctorii (Hong Hua), 15g,
good quality white alcohol (Bai Jiu), 500ml

Method of preparation: Crush the above ingredients and put them into a porcelain jar and cover with alcohol. Seal the lid of the jar with yellow earth and shake the jar 3 times per day. After 10 days, bury the jar 1 meter deep in the ground and cover with cut grass. After 30 days, remove from the earth and strain out the tincture. Wrap the dregs in gauze and squeeze out any remaining tincture. Rinse the dregs with fresh alcohol and mix this thoroughly with the tincture. Store in air-tight bottles.

Method of use: Apply topically to the affected area.

Functions: quickens the blood and scatters stasis, disperses swelling and stops pain.

the herbalist i go to suggested i added some pseudoginseng as well

For processing 50 kilograms Frankincense, use 2.5 kilograms of vinegar.
Crush the Frankincense, fry, and while frying, sprinkle with vinegar. Dry the
Frankincense and then recrush it for use - adjust accordingly

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