'Just so everybody knows, when I said "strong tea", I just meant a tea that's stronger than a normal tea...and what is normal is different to everyone.

7-power teas are the strongest and most concentrated teas we have at our disposal, and it's great that's been added to the thread for folks to know.

But I'd guess, that to relieve gas/bloating, a typical tea made a little stronger would likely get 'er done. 

What is strong?  When I used to make Lipton tea, I thought mine was strong.  When I went to my sister's house, hers was 2-3x as strong (and she thought mine was weak).

The recipes & formulas for herbal tea are all OVER the place.

From Dr. Christopher (decoctions & infusions):

Decoction:
This is a process used with roots and barks, chips, etc. Some must be boiled in water, while with others boiling water must be poured over them, and then a simmering heat applied over a period of time. Decoctions are intended for immediate use within a twenty-four hour period (with a 72-hour maximum limit when stored in a very cool place. Some herbs, however, do not sour within seventy-two hours, but if the souring or scum starts, make a fresh preparation. An herbal decoction is the chief basis for preparing enemas, ointments, spirits, fomentation, etc. A decoction is generally made by pouring cold water upon fresh or dried (cut, bruised, or ground) herbal agents. The usual preparation is one ounce of the botanical herb placed into one and one-half pints of cold water--one-half pint to compensate for water lost in the extractive process--with the herb and liquid brought slowly to a boil. The decoction differs from the infusion in that heat is applied and then continued over a period of time (boiling or simmering), because roots and barks generally need longer heating to extract their active principles. Water generally extracts the gummy and saline parts of herbal agents but heavy gums must be extracted with alcohol. The oily and resinous properties are also intimately blended with the gummy and saline elements, and many may be extracted by infusion, but a decoction is superior where there is tenacious cell structure. The harder the material, the longer the simmering and extractive period will be. This must be determined by your own careful observation, ingenuity, intuition, and experience, if not specified. In making a decoction of dry roots and barks, pulverize them first by mechanical means or pounding; next, soak the ingredients for twelve hours; then set this liquid on the fire and gradually heat to a slight boil. After the extractive period, drain off the liquid while hot and press the herb hard to make sure that all of the therapeutic ingredients are removed; then let stand until cool; and when cool, pour off the clear liquid on top, separating it from the settlings; and, finally, sweeten to taste. When fresh herbs are used in a decoction, the roots should be cut into very thin slices and the barks and woods should be shaved down, but the leaves and whole herbs need only slight cutting. Again, add more water when decoctions are too strong.

Dosage: Depending on age, size and temperament, 2 fluid ounces to a cupful of liquid three times a day.

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Infusion:
An infusion extracts the active principles of herbs in water, or other fluid, without simmering or boiling; and it also refers to the liquid product of such a process. Pour a liquid (hot water, juice, glycerine, vinegar or alcohol) over the crude or powdered herb. The liquid may be hot, cold, or lukewarm (depending upon the type of herb and problem condition) but the flavor of the herb is generally much stronger and the action is much faster when made and administered hot rather than cold. Generally a standard infusion is used with the lighter herbs (such as the leaves, flowers, etc.), and is made by taking one teaspoonful of the dried herb or two teaspoonfuls of the fresh herb to a cup of water, regulating the quantity to fit the patient's strength. Finely cut or bruise the fresh herb, coarsely grind the dry herb, and pulverize the tenacious roots and barks; then pour one pint of boiling water over the crude herb and allow it to stand or steep for fifteen to thirty minutes. Be sure to cover the vessel and stir occasionally, then carefully strain off the clear liquid (though some sedimentation will not hurt in most cases.) With some herbs (such as buds, husks, and dried herbs like thyme), the only way medicinal value can be properly extracted is by infusion; other herbs that yield their medicinal value best by infusion are the pectorals (such as coltsfoot, ground ivy, etc.), aromatics (such as balm, mother of thyme, etc.), bitters (such as gentian root, orange peel, wormwood, etc.).

The bitter herbs do not require so large a quantity of the crude herb to the pint as do other herbs, and with something like cayenne only a few grains are effective. Don't be afraid of over-concentrating organic herbal medicines or remedies. We do recommend, however, that you follow the instructions that are provided.
Aromatic herbs contain effervescent or volatile oils which will be lost if infused in hot or boiling water, so steep in warm water for over one-half hour.

Dosage: Varies according to type of herb and problem condition, etc., usually one cupful three times a day.

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There is somewhere in the SYL manual (or something I've read somewhere) where Dr. Christopher is asked about how strong/how much, and he says, "There is no subsitute for common sense".

We take some herb leafs, roots, twigs, flowers or grass, and add boiling water and let it sit, strain and drink it (or boil/simmer it if the herbs "tough & hard", and maybe macerate it if it's really hard),   To make it stronger, we add more herbs (or use less water).  To make it weaker, we add more water (or use less herbs).

We're talking peppermint, ginger root, spearmint, fennel seeds and wild yam.  All except the wild yam are things that most people have used in some form or another all their lives.   As Dr. Schulze has likely said millions of times..."This is not rocket science!".

I  understand the desire to 'get it right', but I also understand that when we depend upon books & formulas that we never learn to have a "feel" for something, or learn how to discern or figure anything out for ourselves.  No one ever learned to be a proficient bread baker unless they learned to discern the humididity & temperature of the house/environment, the freshness/grind of ingredients and the FEEL of the bread dough while they werekneading it.  No recipe/formula is a substitute for these things.  Sure thing, there'll be an occasional 'doughy loaf', a 'hole-y loaf', or a 'brick loaf'...but you can always use them for croutons, bread pudding, french toast or stuffing. Those are what turn you into a proficient bread baker :)

With teas, if you get them too strong, water them down...if you get them too weak, add more herbs.  And if anybody asks me "what is too strong/weak?", I'm going to get out my rock polishing/grinding equipment and start sharpening the guillotine blade!  The only question is whether I'll use it on someone else, or myself! LOL :)

Blessings,

Uny