The word Mu has several meanings; it can mean "nothing," or "emptiness," and also "unique." Mu tea was developed by George Ohsawa, based on a traditional Oriental medicinal herbal drink for women's diseases. It is composed of a combination of 16 plants and wild herbs: Japanese peony root (Paeonia lactiflora), Japanese parsley root, hoelen (Poria cocos), Chinese cinnamon, licorice, peach kernels, ginseng root, Chinese foxglove (Rhemannia glutinosa), ginger root, mandarin peel, Cnidium officinale, Atractylodes, Cyperus, cloves (Eugenia car yophyllata), moutan (Paeonia moutan), and Coptis. Although the drink is a combination of yin and yang ingredients, as a whole it is a yang composition. Mu tea is available in the Mitoku label.
Preparation and Use of Mu Tea:
1. For healthy people: Boil the contents of one tea bag (you may open the bag) for 10 minutes in 3 cups of water. This tea is good to relieve tiredness and to lose weight.
2. For sick people: Boil the content of one tea bag in 3 cups of water for 30 minutes (boil for the first 5 minutes, then simmer for 25 minutes). Boil until only 1and1/2 cups of tea is left. That is the serving for one person per day. This tea may be reheated.
Yin sick people can take this tea every day for 1 to 2 weeks, especially when they are suffering from:
- troubles of the digestive system, such as a weak stomach
- troubles of the respiratory system, such as coughing caused by yin
- troubles of the reproductive organs, such as menstrual cramps or irregular menstruation
- yin sanpaku (the whites of the eyes showing below the iris)