White Tiger Hall 白虎觀

味苦皆屬水，地黃為之主，黃芩為木，黃連為火，白術為土，竹葉為金。 All bitter belongs to water; it is governed by Dihuang, Huangqin is wood, Huanglian is fire, Baizhu is earth, and Zhuye is metal. Huanglian 黃連 (Coptis root) is the Fire of Water. Among the most bitter substances in the materia medica, Huanglian has famously been described as being “more bitter than widow’s tears.” Its pronounced bitter flavor is so great that when it is added to decoctions with other herbs, even just a few grams of Huanglian can be enough to dominate the flavor of an entire formula. Along with its yellow siblings, Huangqin and Huangbai, Huanglian clears heat, drains toxicity, and drains dampness. Huangqin’s action is ascribed to the upper burner, Huanglian to the middle burner, and Huangbai to the lower burner. In particular, Huanglian is often said to have an affinity to both the Stomach and the Large Intestines, making it in some sense a Yangming herb. However, the fact that Huanglian is classified in the Tang Ye Jing as

味苦皆屬水，地黃為之主，黃芩為木，黃連為火，白術為土，竹葉為金。 All bitter belongs to water; it is governed by Dihuang, Huangqin is wood , Huanglian is fire, Baizhu is earth, and Zhuye is metal. Huangqin 黄芩 , also known as Scutellaria baicalensis or skullcap root, is classified by the Tang Ye Jing as the Wood of Water. The Shen Nong Ben Cao Jing's entry for Huang Qin states: 味苦平。主治諸熱黃疸，腸澼洩利，逐水，下血閉，惡瘡疽蝕，火瘍。一名腐腸。生川谷。 Huangqin tastes bitter and neutral. It governs all hot yellowing disorders, intestinal afflux, diarrhea and dysentery, expelling water, descending blood obstruction, [treating] malign sores, subcutaneous ulcers, erosions [of the flesh], and firey sores. Another name for it is Fu Chang (腐腸 Putrid Intestines). It grows in rivers and valleys. Based on this passage, we can deduce that Huangqin is an herb that powerfully clears heat by virtue of its bitter flavor. It’s a very commonly encountered herb in the Shang Han Lun and Jin Gui Yao Lue, where it is often paired with Chai Hu to har

味酸皆屬金，五味[子]為之主，枳實為木，豉為火，芍藥為土，薯蕷為水。 All sour belongs to metal, for it is governed by Wuweizi, and Zhishi is wood, [Dan Dou] Chi is fire, Shaoyao is earth, and Shuyu [Shan Yao] is water . Shuyu (薯蕷) - better known perhaps by its contemporary name, Shanyao (山藥) - is Dioscorea, the Wild Chinese Yam. The Shennong Bencao Jing describes its properties this way: 署豫　味甘小溫。主治傷中，補虛羸，除寒熱邪氣，補中益氣力，長肌肉。久服耳目聰明，輕身不饑延年。一名山芋。生山谷 Shuyu tastes sweet and slightly warm. It governs damage to the center, supplementing deficiency emaciation, eliminating cold and hot pernicious qi, supplementing the middle, increasing qi and strength, and growing the tendons and flesh. Prolonged taking sharpens and brightens the ears and eyes, lightens the body, eliminates hunger and extends life. Another name for it is Shan Yu (“Mountain Tuber”). It grows in Mountains and Valleys. The Shen Nong's description highlights key functions of  supplementing (補) and benefiting or increasing (益). This is in keeping wit

味酸皆屬金， 五味[子]為之主 ，枳實為木，豉為火，芍藥為土，薯蕷為水。 All sour belongs to metal, for it is governed by Wuweizi , and Zhishi is wood,Chi is fire, Shaoyao is earth, and Shuyu [Shan Yao] is water. Wuweizi or Chinese Schisandra Berry is classified as the Metal of Metal by the Tang Ye Jing. Its flavor is the quintessence of Sour, and the action of Wuweizi perfectly illustrates why the Tang Ye Jing ascribes the action of Sour to Metal.  The Shen Nong Ben Cao Jing’s entry for Wuweizi describes it in this way: 五味子 味酸，溫。主益氣，欬逆，上氣，勞傷，羸瘦，補不足，強陰，益男子精。 Wuweizi’s flavor is sour, [its temperature] is warm. It governs augmenting qi, cough reversal, surging qi, taxation damage, debilitating emaciation, tonifies insufficiency, strengthens yin, augments male essence. Wuweizi's association with augmenting qi and treating cough suggest it is an herb with an affinity for the Lungs, which is in keeping with Su Wen Chapter 22's statement that when the Lungs desire to be gathered, urgently eat s