Chaihu Guizhi Ganjiang Tang

Classical Name:

Bupleurum, Cinnamon Twig, and Ginger Decoction柴胡桂枝乾薑湯

General Support:

Chronic, Digestive, Metabolic, Anti-Mass, Respiratory, Mental-Emotional, Cognitive, Urinary

Formula Family:

Simultaneously Warming Deficient Yang Qi while Clearing Toxic Heat, Moving with Bupleurum

Organ Systems:

Liver, Gallbladder, Spleen

Six Stages:

Shaoyang, Taiyang

FGS:

Chronic

FGS:

Digestive

FGS:

Metabolic

FGS:

Anti-Mass

FGS:

Respiratory

FGS:

Mental-Emotional

FGS:

Cognitive

FGS:

Urinary

FFF:

Simultaneously Warming Deficient Yang Qi while Clearing Toxic Heat

FFF:

Moving with Bupleurum

About Chaihu Guizhi Ganjiang Tang

Chaihu Guizhi Ganjiang is a 1,850 year-old formula that first appeared in Zhang Zhongjing’s classical formula primer, Treatise on Disorders Caused by Cold (Shanghan lun). In China, it is used to a much lesser degree than its two parent formulas, Xiao Chaihu Tang and Guizhi Tang. In Japan, however, it is considered to be an important item in the national pharmacopeia and prescribed for a wide variety of disorders. Japanese physicians emphasize that Chaihu Guizhi Ganjiang Tang is primarily indicated for patients with weak constitutions. More specifically, it can be said that this formula is suitable for shaoyang conditions complicated by damage to both body fluids and yang qi.

Therapeutic Principles

Harmonize shaoyang layer
Realign (hot) Gallbladder and (cold) Spleen
Warm yang qi and generate fluids

Formula Ingredients

CHINESE	PINYIN	COMMON NAME; PAOZHI (PROCESSING)	AMOUNT
柴胡	Chaihu	Bupleurum	33.33%
黃芩	Huangqin	Scutellaria	12.50%
桂枝 (尖)	Guizhi	Cinnamon twig	12.50%
乾薑	Ganjiang	Ginger, dried	8.33%
天花粉	Tianhuafen	Trichosanthes root	16.67%
牡蠣 (煅制)	Muli	Oyster shell; calcined	8.33%
甘草 (棗花蜜炙)	Zhi Gancao	Licorice; jujube flower honey baked	8.33%