Xiao Chai Hu Tang
Ingredients: Bupleurum root (chai hu), Asian ginseng root (ren shen), Pinellia rhizome (zhi ban xia), Chinese skullcap root (huang qin), Ginger fresh rhizome (sheng jiang), Chinese licorice root & rhizome (zhi gan cao), Jujube fruit (da zao).
| Mandarin: 小柴胡湯 Pin-Yin: Xiao Chai Hu Tang English: Minor Bupleurum Combination Romaji: Sho Saiko* To Kanji: 小柴胡湯 Kampo: Yes |
Source:
- Discussion of Cold Damage (Shang Han Lun)
How it works:
- Harmonizes the shaoyang
- Soothes the liver
- Clears the gallbladder
Clinical Applications:
- Shaoyang pattern
- Bitter taste in mouth
- Hardness beneath the heart
- Irritability
- Nausea and poor appetite
- White coating on the tongue
About 2000 years ago, this formula of Xiao Chai Hu Tang was originally used to treat fluctuating symptoms of heat and cold, however, it is mostly used to treat liver and gallbladder disfunction today by harmonizing the shaoyang, soothing the liver, and clearing the gallbladder.
|
English Name |
Pin-Yin Name |
|
Bupleurum |
Chai Hu |
|
Pinellia Rhizome |
Zhi Ban Xia |
|
Scute |
Huang Qin |
|
Ginseng |
Ren Shen |
|
Baked Licorice |
Zhi Gan Cao |
|
Fresh Ginger |
Sheng Jiang |
|
Jujube |
Da Zao |
Main Ingredient(s):
In this formula, Bupleurum resolves shaoyang disorders, reduces fever, relieves stagnation, and spreads liver Qi.