Jia Wei Gui Pi Tang
Ingredients: Astragalus root (huang qi), Oriental ginseng root, Atractylodes root (bai zhu), Hoelen fungus (fu ling), Chinese licorice root (gan cao), Jujube fruit (da zao), Longan fruit, Polygala root (yuan zhi), Zizyphus seed (suan zao ren), Aucklandia lappa root (mu xiang), Tang-kuei root (dang gui), Gardenia fruit (zhi zi), Bupleurum root (chai hu), Dry Ginger root (gan jiang).
| Mandarin: 加味歸脾湯 Pin-Yin: Jia Wei Gui Pi Tang English: Ginseng, Longan, & Bupleurum Combination Romaji: Kami Kihi To Kanji: 加味帰脾湯 Kampo: No |
Source:
- Classification and Differentiation of Diseases of the Mouth and Teeth (Kou Chi Lei Yao, 1528).
How it works:
- Tonifies the qi
- Supplements the spleen
- Nourishes the blood and heart
- Purges heat
Clinical Applications:
- Deficiency in the blood and qi
- Internal heat
This 16th century formula was developed by the physician Yi Xue and published in “Classification and Differentiation of Diseases of the Mouth and Teeth.” Jia Wei Gui Pi Tang treats a deficiency in the blood and qi associated with internal heat, by tonifying the qi, supplementing the qi, nourishing the blood and heart, and purging heat.
|
English Name |
Pin-Yin Name |
|
Ginseng |
Ren Shen |
|
Astragalus |
Huang Qi |
|
White Atractylodes |
Bai Zhu |
|
Angelica Root |
Dang Gui |
|
Longan |
Long Yan Rou |
|
Polygala |
Yuan Zhi |
|
Zizyphus |
Suan Zao Ren |
|
Fu Shen |
Fu Shen |
|
Bupleurum |
Chai Hu |
|
Gardenia |
Zhi Zi |
|
Aucklandia |
Mu Xiang |
|
Baked Licorice |
Zhi Gan Cao |
Main Ingredient(s):
In this formula, Ginseng tonifies the spleen, heart, and qi, and Bupleurum dispels wind-heat and resolves phlegm. Longan is used to nourish the spleen, heart, and blood and pacify the shen.