Chai Hu Shu Gan Tang
Ingredients: Bupleurum root (chai hu), Tangerine dried rind of mature fruit (chen pi),Chinese peony root without bark (bai shao),Sichuan lovage rhizome (chuan xiong),Bitter orange nearly mature fruit (zhi qiao),Cyperus rhizome (xiang fu),Chinese licorice root & rhizome (gan cao).
| Mandarin: 柴胡疏肝湯 Pin-Yin: Chai Hu Shu Gan Tang English: Bupleurum & Cyperus Combination Romaji: Saiko Sokan To Kanji: 柴胡疎肝湯 Kampo: No |
Source:
- Collected Treatises of [Zhang] Jing-Yue (Jin-Yue Quan Shu)
How it works:
- Soothes liver qi
- Harmonizes the blood
- Relieves pain
- Promotes qi circulation
Clinical Applications:
- Liver qi constraint and clumping
- Stagnant blood
This popular variation of the classic formula Si Ni San is traditionally used to treat liver qi stagnation by promoting qi circulation, soothing the liver qi, and harmonizing the blood.
|
English Name |
Pin-Yin Name |
|
Bupleurum |
Chai Hu |
|
Citrus Peel |
Chen Pi |
|
Ligusticum |
Chuan Xiong |
|
Zhi Ke |
Zhi Ke |
|
White Peony |
Bai Shao |
|
Cyperus |
Xiang Fu |
|
Baked Licorice |
Zhi Gan Cao |
Main Ingredient(s):
In this formula, Bupleurum resolves shaoyang, spreads liver qi, and relieves stagnation, while Cyperus regulates liver qi and relieves pain.