Chai Ge Jie Ji Tang (Bupleurum and Kudzu Decoction to Release the Muscle Layer)

Chai Ge Jie Ji Tang (Bupleurum and Kudzu Decoction to Release the Muscle Layer)

Formula 9 of 25 in Formulas that Release the Exterior

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Sub-Category:

  • Formulas that Release Early-Stage Exterior Disorders

Pattern:

  • Wind-Cold (Tai Yang) transforming into Interior Heat (Yang Ming)

Actions:

  • Releases pathogens from the muscle layer
  • Clears internal heat.
  • Relieves pain.

Indications:

  • Increasing fever with decreasing chills and aversion to cold
  • Eye Pain, dry nasal passages, insomnia, irritability, and a bitter taste in the mouth
  • Muscle aches and pains.
  • Aching and stiffness in the extremities.

Possible Tongue Appearance:

  • Red tongue with a thin yellow tongue coat

Possible Pulse Patterns:

  • Floating, rapid, and slightly forceful pulse
  • Slippery and rapid

Western Uses:

  • Common Cold
  • Toothache
  • Trigeminal Neuralgia
  • Influenza

Cautions, Contraindications, Herb Drug Interactions:

  • Do not use in cases of external Wind Heat, exterior Wind Cold in the Tai Yang stage, or Yang Ming organ heat with constipation

Originally Appeared In:

  • Six Texts of Cold Induced Disorders (Shang Han Liu Shu)

Combined Channels of all herbs in this formula:

  • Pericardium, Gall Bladder, Liver, Stomach, Spleen, Kidneys, Lungs, Large Intestine, Heart

There are 11 Substances in this Chinese Medicne

Chai Hu (Thorowax Root , Bupleurum)
Quantity = 3-9 grams
Cool Chai Hu (Radix Bupleuri)
Channels:
GB, LIV, PER, TB
Properties:
Bitter, Spicy, Cool
Latin:
Radix Bupleuri
Chinese:
柴胡
Tone Marks:
chái hú
Translation:
Kindling of the Barbarians
Ge Gen (Pueraria, Kudzu Root)
Quantity = 6-12 grams
Cool Ge Gen (Radix Puerariae)
Photo Note:
Ye Ge Gen (Peureria Lobata)
Channels:
SP, ST
Properties:
Sweet, Spicy, Cool
Latin:
Radix Puerariae
Chinese:
葛根
Tone Marks:
gé gēn
Qiang Huo (Notopterygium Root)
Quantity = 3-6 grams
Warm Qiang Huo (Radix Et Rhizoma Notopterygii)
Channels:
BL, KI
Properties:
Spicy, Bitter, Aromatic, Warm
Latin:
Radix Et Rhizoma Notopterygii
Chinese:
羌活
Tone Marks:
qiāng huó
Bai Zhi (Angelica Root)
Quantity = 3-6 grams
Warm Bai Zhi (Radix Angelicae Dahuricae)
Channels:
LU, ST
Properties:
Spicy, Warm
Latin:
Radix Angelicae Dahuricae
Chinese:
白芷
Tone Marks:
bái zhĭ
Huang Qin (Baical Skullcap Root)
Quantity = 6-9 grams
Cold Huang Qin (Radix Scutellariae Baicalensis)
Channels:
GB, LI, LU, ST
Properties:
Bitter, Cold
Latin:
Radix Scutellariae Baicalensis
Chinese:
黄芩
Tone Marks:
huáng qín
Shi Gao (Gypsum)
Quantity = 4.5-15 grams
Cold Shi Gao (Gypsum Fibrosum)
Channels:
LU, ST
Properties:
Sweet, Spicy, Very Cold
Latin:
Gypsum Fibrosum
Chinese:
石膏
Tone Marks:
shí gāo
Translation:
Stone Paste
Jie Geng (Root of the Balloon Flower)
Quantity = 3-6 grams
Neutral Jie Geng (Platycodi Radix)
Channels:
LU (ST)
Properties:
Bitter, Spicy, Neutral
Latin:
Platycodi Radix
Chinese:
桔梗
Tone Marks:
jié gĕng
Alt Names:
Ku Jie Geng, Bai Jie Geng, Yu Jie Geng
Translation:
Solid and Straight Root
Bai Shao (White Peony Root)
Quantity = 6-9 grams
Cool Bai Shao (Radix Albus Paeoniae Lactiflorae)
Channels:
LIV, SP
Properties:
Bitter, Sour, Cool
Latin:
Radix Albus Paeoniae Lactiflorae
Chinese:
白芍
Tone Marks:
bái sháo
Alt Names:
Bai Shao Yao
Translation:
White Peony
Gan Cao (Licorice Root)
Quantity = 3-6 grams
Neutral Gan Cao (Radix Glycyrrhizae)
Channels:
All 12 (Primarily the LU, HT, SP, ST)
Properties:
Sweet, Neutral
Latin:
Radix Glycyrrhizae
Chinese:
甘草
Tone Marks:
gān căo
Alt Names:
Guo Lao
Translation:
Sweet Herb, Sweet Grass
Sheng Jiang (Fresh Ginger Rhizome)
Quantity = 3-6 grams
Warm Sheng Jiang (uncooked Rhizoma Zingiberis)
Channels:
LU, SP, ST
Properties:
Spicy, Warm
Latin:
uncooked Rhizoma Zingiberis
Chinese:
生姜
Tone Marks:
shēng jiāng
Da Zao (Date, Jujube)
Quantity = 2-3 pieces
Warm Da Zao (Fructus Zizyphi Jujubae)
Channels:
SP, ST
Properties:
Sweet, Warm
Latin:
Fructus Zizyphi Jujubae
Chinese:
大枣
Tone Marks:
dà zăo
Alt Names:
Hong Zao, Hei Da Zao, Hei Zao
Translation:
Big Date

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References Used

The TCM information presented here has been referenced from numerous sources; including teachers, practitioners, class notes from Five Branches University, the following books, as well as other sources. If you have benefited from this information, please consider supporting the authors and their works by purchasing the books below.

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