Origins

As a trained Chinese herbalist and master chef, I've been dabbling in adaptogenic herbs for decades, exploring health benefits. With all the professional demands of the modern world, I've been looking to modify my own chemical processes to keep in step with the week. Traditional Chinese Medicine talks a lot about herbs, and I had international exposure to doctors and tea masters throughout my acupuncture training. Naturally, my interests grew.

I soon discovered the most efficient way to get these herbs into the body was through tonic processes. I began experimenting on myself, mixing and testing with various body-modifying outcomes. I set my traditional herbal cooker to work throughout the night and passed the better tasting formulas out among friends. They reported digestive issues were fixed, energy lasted throughout the day, skin improved, and illnesses become less common. They found the formulas also had an immediate positive and calming effect, and most importantly, they asked for more. I was happy to oblige!

As a perfectionist, a big challenge was getting high-sourced natural herbals without pesticides to ensure both the quality and the morality of the farming practices. This required performing some of the processing and cooking techniques myself, as well as purchasing some ingredients while they were still fresh. Some have suggested I'm crazy for never settling. That's probably true but my conscience is clear.