https://mp.weixin.qq.com/s/A4PeQB2Vq1CW8xtc-5KQOA
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434. Ephedra Root
Ephedra root primarily tastes sweet, with a slight bitterness and a mild astringency similar to ephedra, and its aftertaste somewhat resembles green tea.
After drinking, it truly has the opposite effect of ephedra; the surface energy is retracted back to the muscle layer, using the “inner edge of the latissimus dorsi → center of the diaphragm” as a transit, it gathers back along the Ren meridian to the Dantian. During this process, it also exerts an antiperspirant effect—but not by solidifying the surface to stop sweating, because at this point the surface Wei Qi is actually weak and cannot be considered “solid.”
Effect: Constrict and descend Qi mechanism.
435. Floating Wheat & Wheat
The decoction of floating wheat yields a dark color but has low sweetness; the decoction of wheat is lighter in color but distinctly sweeter. When eaten directly, floating wheat is chewier, somewhat like whole grains, whereas wheat is soft and plump—it’s quite strange that wheat tastes good eaten whole, so why do we need to grind it into flour?
After drinking, there is a feeling of nourishment in the heart and spleen, with a slight constriction of the Qi mechanism. Wheat has a stronger nourishing effect, while floating wheat has a stronger astringent effect.
From a controlled variables perspective, if shriveled wheat can reduce sweating but normal wheat cannot, the antiperspirant components may exist in the wheat husk.
Effect: Nourish heart and spleen, constrict Qi mechanism.