柴胡枳桔汤

Name

1. Chaihu Zhijie Tang
2. 枳桔柴胡汤
3. 枳桔柴胡湯
4. 柴胡枳桔湯

The Prescription of 柴胡枳桔汤

Source

The book Chong Ding Tong Su Shang Han Lun

Ingredients

• Chai Hu 3~4.5 g,
• Zhi Qiao 4.5 g,
• Sheng Jiang 3 g,
• Huang Qin 3 g~4.5 g,
• Jie Geng 3 g,
• Chen Pi 4.5 g,
• Yu Qian Cha 3 g.

Explanation

Chai Hu: The principal drug, being bitter and pungent in flavor and slightly cold in nature, tending to distribute so as to disperse pathogenic factors from the superficies of the body.

Huang Qin: Being bitter in taste and cold in nature, being adept in removing pathogenic heat in Shaoyang channel.

Zhi Qiao and Jie Geng: Activating the Qi in the upper-Jiao with the former ascending and the latter descending.

Sheng Jiang: Regulating the stomach and descending the adverse flow of Qi.

Chen Pi: Promoting flow of qi, arresting vomiting, drying dampness and resolving phlegm.

The Effect of 柴胡枳桔汤

Effect

Harmonize the exterior and interior.

Administrations

Decocted in water for oral dose to be taken twice.