Chai Hu Gui Zhi Gan Jiang Tang
Ingredients: Bupleurum root (chai hu), Scute root (huang qin), Trichosanthes root (tian hua fen), Cinnamon twig (gui zhi), Oyster shell (mu li), Dry Ginger root (gan jiang), Chinese licorice root (gan cao).
| Mandarin: 柴胡桂枝乾薑湯 Pin-Yin: Chai Hu Gui Zhi Gan Jiang Tang English: Bupleurum, Cinnamon, & Ginger Combination Korean: 시갈해기탕 Romaji: Saiko* Keishi Kankyo To Kanji: 柴胡桂枝乾姜湯 Kampo: Yes |
Source:
- Discussion of Cold Damage (Shang Han Lun)
How it works:
- Harmonizes shaoyang
- Disperses congested fluids
- Brings warmth to the interior
Clinical Applications:
- Shaoyang disorder with congested fluids
This formula was first published in “Discussion of Cold Damage” by the renowned Han dynasty physician Zhang Zhongjing. Chai Hu Gui Zhi Gan Jiang Tang treats shaoyang disorder and congested fluids by harmonizing shaoyang, dispersing congested fluids, and warming the interior.
|
English Name |
Pin-Yin Name |
|
Bupleurum |
Chai Hu |
|
Scute Root |
Huang Qin |
|
Trichosanthes Root |
Tian Hua Fen |
|
Cinnamon Twig |
Gui Zhi |
|
Oyster Shell |
Mu Li |
|
Dry Ginger Root |
Gan Jiang |
|
Licorice Root |
Gan Cao |
Main Ingredient(s):
In this formula, Bupleurum alleviates shaoyang disorders, harmonizes the interior with the exterior, and disperses wind-heat and phlegm, and Cinnamon releases the exterior, supplements and unblocks yang, and transforms qi and thin mucus. Ginger is used to warm the middle, extinguish cold and interior cold, and disperse wind-dampness in the lower burner.