Herb Temperatures and Flavors

Four Qi Yin: cool, cold — (such as Huang Qin, Bo He) Yang: warm, hot — ( Fu Zi, Gan Jiang) very hot/cold slightly cold/warm neutral/bland Five tastes: Acrid / pungent Dispersing (Ma Huang, Bo He) Moving ( Mu Xiang, Hong Hua) aromatic: penetrate through turbidity, dissolve dampness, strengthen spleen and open the orifices(Huo Xiang, […]

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Measurement

Measurement 1 lian= 30 g 1 qian=3 g 1 fen=0.3g Dosage is based on: 1) properties of herbs: quality, texture and toxicity 2) combinations and forms of prescriptions( combination, preparation form, and purpose of using herbs) 3) patients( patient’s condition, constitution and age)

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Commonly modified formulas

Part 1 Commonly modified formula Si wu tang (Chuan Xiong, Dang Gui, Shu Di Huang, Bai Shao Yao) tao hong si wu tang xue fu zhu yu tang Ba zhen tang shi quan da bu tang ren shen yang ying tang shao fu zhu yu tang= si wu tang + shi xiao san+ others Si […]

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Body Fluids

BODY FLUID JIN YE I. Lung, Spleen and Kidney involved in water metabolism. A. Lung: disperses and descends qi and body fluid. If this function of Lung fails, edema may occur, usually in the face. This type of edema is often treated by inducing sweating, using the opening and closing of pores (another function of […]

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Chinese Herb Prefixes

  Pin Yin Preparation Example Xian Fresh, Juicy Xian Lu Gen, Xian Huo Xiang Sheng Raw, Uncooked Sheng Gan Cao, Sheng Di Huang Chao Toasted, Dry Fried Chao Bai Zhu, Chao Mai Ya Zhi Honey Fried Zhi Gan Cao, Zhi Huang Qi Zhi Steamed Zhi Da Huang, Zhi Shou Wu Jiao Charred, Over Cooked Jiao […]

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Botanical Terms

Achene—a small, dry fruit that contains one loose seed and that does not split open spontaneously Acuminate—tapering gradually to a point at the apex Acute—coming sharply to a point at the apex Alternate—arranged singly at different points along a stem or axis Annual—completing the cycle from seed to death in one year of season Apex—the […]

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Herb Prefixes = Preparation

Pin Yin Preperation Example Xian – fresh, juicy xian lu gen, xian huo xiang Sheng – raw, uncooked sheng gan cao, sheng di huang Chao – toasted, dry fried chao bai zhu, chao mai ya Zhi – honey fried zhi gan cao, zhi huang qi Zhi – steamed Zhi da huang, zhi shou wu Jiao […]

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Tendancy Action Direction

Tendency of action Ascending / lifting — rise Descending / lowering — fall Floating — disperse Sinking — astringe inward and drain urine and stool These actions are: related to the four qi and five tastes: acrid, sweet, warm and hot pertain to ascending and floating sour, bitter, salty, astringent, cold and cool pertain to […]

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Herb Suffixes = Part of the Plant

Pin Yin English Latin Example Exception cao herb herba yi mu cao, han lian cao gan cao, long dan cao gen root radix ge gen, ban lan gen gen rhizome rhizoma lu gen, bai mao gen shen root radix dang shen, dan shen zhi twig ramulus gui zhi, sang zhi bu gu zhi, bai zhi […]

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Five Transformations of Taste

The five transformations (elements) system of the ancient Chinese served as an aid for understanding the limitless correspondences that pervade every facet of life. In the six divisions in the six influences we discover simple yet effective patterns that describe the constitution the condition of an individual. Pungent (Including acrid, Spicy, hot, and aromatic flavors) […]

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