Jia Wei Ba Xian Tang
Ingredients: Tang-kuei root (dang gui), White peony root (bai shao), Cnidium root (chuan xiong), Cooked rehmannia root (shu di huang), Oriental ginseng root, Atractylodes root (bai zhu), Hoelen fungus (hu ling), Citrus peel (chen pi), Pinellia root (ban xia), Chinese licorice root (gan cao), Fang-feng root (fang feng), Notopterygium root (qiang huo), Achyranthes root (niu xi), Large-leaved gentiana root (qin jiao), Ginger root, Cinnamon twig (gui zhi), Bupleurum root (chai hu), Jujube fruit (da zao).
| Mandarin: 加味八仙湯 Pin-Yin: Jia Wei Ba Xian Tang English: Slier & Chiang-huo Root Combination Romaji: Kami Hachisen To Kanji: 加味八仙湯 Kampo: No |
Source:
- Bring Spring Back to Myriad Diseases (Wan Bing Hui Chun, 1587)
How it works:
- Tonifies qi and blood
- Promotes qi and blood circulation
- Disperses wind-cold-dampness from the muscles and meridians
Clinical Applications:
- Qi and blood deficiency in the presence of wind-cold-dampness
Jia Wei Ba Xian Tang is a classic herbal combination that was first recorded in the Ming dynasty, traditionally used to help treat qi and blood deficiency in the presence of wind-cold-dampness by tonifying qi and blood, promoting qi and blood circulation, and dispersing wind-cold-dampness from the muscles and meridians.
|
English Name |
Pin-Yin Name |
|
White Atractylodes |
Bai Zhu |
|
Angelica Root |
Dang Gui |
|
Cooked Rehmannia |
Shu Di Huang |
|
Ginseng |
Ren Shen |
|
Hoelen |
Fu Ling |
|
Chin-chiu |
Qin Jiao |
|
Chiang-huo |
Qiang Huo |
|
Peony |
Shao Yao |
|
Cnidium |
Chuan Xiong |
|
Siler |
Fang Feng |
|
Achyranthes |
Niu Xi |
|
Citrus Peel |
Chen Pi |
|
Pinellia |
Ban Xia |
|
Bupleurum |
Chai Hu |
|
Cinnamon Twig |
Gui Zhi |
|
Baked Licorice |
Zhi Gan Cao |
Main Ingredient(s):
In this formula, Siler works with Chin-chiu, Chiang-huo, and Cinnamon twig to help disperse wind-cold-dampness and unblock the meridians.