| 摘要 |
A method for preparing a moxa is provided to lower the generation of smoke during mugwort moxa cautery, improve shelf life of the moxa, and provide both the mugwort moxa cautery and salt moxa cautery effect. The method comprises the steps of: (a) dissolving baked salt in water to prepare a saturated solution of salt; (b) putting the saturated solution of salt in dried mugwort with kneading it; (c) ripening the kneaded mugwort in a dark and warm chamber at a temperature of 35-45 deg.C for 24-40 hours; and (d) naturally drying the ripened mugwort at room temperature.
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