https://mp.weixin.qq.com/s/A4PeQB2Vq1CW8xtc-5KQOA
Welcome everyone to share your experiences with the herbal trials in the replies, to facilitate other students’ search and learning
65. Quan Shen (拳参)
Brewed in water, not very bitter, but the aftertaste is relatively sour and astringent.
Effects: Clears turbidity and blood stasis in the head and face, especially at the back of the head; produces a noticeable numbness and tingling sensation after consumption.
The area drawn as a circle with the diameter from the Dan Zhong (膻中) to Ju Que (巨阙) also feels smooth and unobstructed.
66. Lou Lu (漏芦)
Looks somewhat like Sheng Ma (升麻). The taste when brewed in water is very good; it even feels like it could replace cola if a little sugar or soda is added.
Effects: Both nourishing and clearing; mainly acts on the Ren Mai (Conception Vessel) and the Yin meridians of the hands and feet. There is also a subtle sensation in the chest, which should be related to the Ren Mai and the Liver and Spleen meridians.
67. Tu Fu Ling (土茯苓)
Not hard to drink when brewed in water; it tastes sweet as if it contains artificial sweeteners, similar to aspartame (also somewhat like amla, but less so). There is a bit of bitterness but not much, and astringent.
Herbs with “Tu” (土) in their names, such as Tu Da Huang (土大黄), Tu Bei Mu (土贝母), Tu Bai Zhu (土白术), Tu Bai Shao (土白芍), etc., are actually quite confusing. No one gave them proper names back then, sigh.
Tu Fu Ling is a herb that clears turbidity while also supporting the body’s vital energy. It can gather the damp turbidity from the entire thoracic and abdominal cavities down to the lower Dantian, eventually being expelled through the bladder. It is almost an indispensable herb for lowering uric acid.
Here is a formula previously shared in the pulse diagnosis class:
Ze Xie 15g, Che Qian Zi 30g, Stir-fried Cang Zhu 15g, Gui Jia 15g,
Huang Qi 45g, Dang Shen 30g, Raw Bai Zhu 30g, Shan Yao 30g,
Fang Feng 15g, Fang Ji 6g, Qiang Huo 15g, Du Huo 15g,
Fu Ling 30g, Yi Yi Ren 30g, Chen Pi 15g, Yin Chen 30g,
Huang Bai 15g, Chuan Niu Xi 15g, Tu Fu Ling 30g, Jin Qian Cao 30g
(Tu Fu Ling can be used up to 120g as appropriate)
The story behind this formula is quite interesting, but I’m too lazy to explain, just use it.