When you are engaging in intercourse, you want to FEEL something! You need a release. You want to reach a climax. When your partner fondles you, you want to experience the tickling and the joyous little sensations. When he administers oral pleasure… well, say no more – you should be able to enjoy all that! You’ve lived with vaginal and clitoral insensitivity long enough. It’s time to do something about it.
 
Thanks to this specially formulated remedy, there is no need to suffer through sensation-less intimacy any longer. Only the herbs most potent in increasing sensitivity have been included: Ginger has been shown to clean and thin the blood thus positively affecting the heart and almost every other organ in the body.

When they are healthy, the internal energies are able to flow about the body much more freely. Such reactions have a positive impact on your entire physiology.

Anmarrhena Rhizoma not only improves renal functions, it serves as an antipyretic, anti-inflammatory, anti-diabetic, and antidepressant. Meanwhile, Dong Quai, often referred to as “female ginseng”, is a unique and powerful tonic that acts as a mighty potent aphrodisiac, heightening the senses of the most special area of your anatomy!
 

You Will Need

Herbal Blend

10 grams of Phellodendron Cortex (Huang Bai)
10 grams of Angelica Sinensis (Dong Quai)
8 grams of Citrus Reticulate (Chen Pi)
8 grams of Anmarrhena Rhizoma (Zhi Mu)
8 grams of Achyranthes Bidentata (Niu Xi)
5 grams of Cynomorium Songaricum (Suo Yang)
5 grams of Ginger (Jiang)

One of the oldest medicinal practices is the formulation of a “tincture”, an extraction of active compounds from plant material using alcohol as solvent.  The active ingredients in herbs are best and most easily extracted by alcohol. A primary purpose of the extraction is to isolate and secure various anti-oxidant compounds known as “flavonoids” that are beneficial to human health. Once prepared, it is best to store your tincture in a airtight dark glass container and keep it at (or below) room temperature.

Preparation

1. Pour the herbal blend into the jar, up to between a quarter to half of its capacity (20 oz)
2. Add Vodka, Rum or Brandy just above the level of the herbs.
3. Seal the jar (tightly, to prevent leakage or evaporation)
4. Store the jar in a dry and dark area.
5. Add more alcohol over the next few days, allowing the dried herbs to soak and expand.
6. Store the jar for two weeks to three months.

Ready to Drink

1. Strain the tincture through a sieve with cheesecloth into another clean jar or storage container.
2. Extract the remaining tincture by squeezing the saturated herbs and transfer it into a dropper bottle. Refrigerate it.
3. Take two teaspoons right after lunch and dinner. If you can’t stand the taste, dilute it with water, juice, or tea.

Discussion&Tips

Most herbal tinctures are prepared using alcohol as a solvent. If you can’t consume alcohol, use Apple Cider Vinegar or Wine Vinegar instead. It is recommended to store them in the refrigerator, but be sure to label the jars clearly in order to prevent other family members from inadvertently drinking your tincture.

Avoid using plastic containers at all costs. The ethanol in the tincture may solubilize some of the free vinyl substances in the plastic and some PBA might leak out. Never use stainless steel containers for long-term storage.
 
If the tiny fragments of residue passing through the cheesecloth concern you, filter them twice through a paper coffee filter.