What is cupping?
The first known mention of the ancient Chinese practice of cupping is in The Handbook of Prescriptions, an early fourth-century text written by the herbalist Ge Hong. It appears to have become particularly popular during the Qing and Tang dynasties with herbalist manuals from this era describing the practice in great detail and noting especially the beneficial effects of what translates as fire jar qi for alleviating headaches, abdominal pain and dizziness.
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The cup is left in place for 5-10 minutes, during which time it exerts a gentle pressure on the meridian, opens the pores, stimulates the blood’s circulation, breaks down obstructions, allows toxins to flow out of the acupoint and in this way realigns and balances the healthy flow of qi.
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