Chai Xian Tang
Ingredients: Rhizoma Pinelliae praeparatum (zhi ban xia), Semen Trichosanthis (gua lou ren), Radix Bupleuri (chai hu), Rhizoma Coptidis (huang lian), Radix Scutellariae (huang qin), Radix Ginseng (ren shen), Radix Glycyrrhizae (gan cao), Rhizoma Zingiberis recens (sheng jiang), Fructus Jujubae (da zao).
| Mandarin: 柴陷湯 Pin-Yin: Chai Xian Tang English: Bupleurum & Scute Combination Romaji: Saikan To Kanji: 柴陥湯 Kampo: No |
Source:
- Revised Popular Guide to the Treatise on Febrile Diseases (Chong Ding Tong Su Shang Han Lun, 1701)
How it works:
- Harmonizes and releases shaoyang
- Clears heat
- Transforms phlegm
Clinical Applications:
- Shaoyang disorder with phlegm-heat accumulation
- Yellow tongue coating
Chai Xian Tang is an herbal combination recorded by Yu Gen-Chu in the Qing dynasty used to help treat shaoyang disorder with the accumulation of phlegm-heat by harmonizing and releasing shaoyang, clearing heat, and transforming phlegm.
|
English Name |
Pin-Yin Name |
|
Bupleurum |
Chai Hu |
|
Trichosanthes |
Gua Lou |
|
Scute |
Huang Qin |
|
Coptis |
Huang Lian |
|
Pinellia |
Ban Xia |
|
Chih-shih |
Zhi Shi |
|
Platycodon |
Jie Geng |
Main Ingredient(s):
In this formula, Bupleurum and Scute are used to harmonize and release shaoyang.