Chai Ge Jie Ji Tang

Ingredients: White peony root (bai shao), Gypsum (shi gao), Kudzu root (ge gen), Fragrant Angelica (bai zhi), Notopterygium root (qiang huo), Bupleurum root (chai hu), Platycodon root (jie geng), Scute root (huang qin), Jujube fruit (da zao), Ginger root (sheng jiang), Chinese licorice root (gan cao).

Source:

• Six Essays on Febrile Diseases (Shang Han Liu Shu, 1445)

How it works:

• Releases the surface
• Expels pathogenic factors from the muscle layer
• Clears internal heat

Clinical Applications:

• Concurrent taiyang and yangming disease
• Unresolved exterior wind cold that has transformed into heat
• Thin yellow tongue coating

Chai Ge Jie Ji Tang is a classic formula developed in the Ming dynasty found in “Six Essays on Febrile Diseases” to treat concurrent taiyang and yangming disease by releasing the surface, expeling pathogenic factors from the muscle layer, and clearing internal heat.

Main Ingredient(s):

In this formula, Bupleurum disperses wind heat and resolves phlegm and congestion, Pueraria discharges exterior conditions, releases the muscles, relieves heat, and generates fluids.