中文
Ethnobotany of China

加味茶汤方 Jia Wei Cha Tang Fang

Formula texts are quoted from classical Chinese sources and are not translated.

Source Qing ● (about 315 years ago) 《良朋汇集》
Traditional knowledge – formula 山药 莲肉( 去心) 芡实 菱米 茯苓 酥油 白扁豆( 炒) 薏苡仁各四两( 炒) 江米二升( 炒) 小黄米三升 人参( 量人虚实加之) 白糖 白蜜各八两
老年男妇劳病日久,胃气短少,不能进饮食者。
TKRC Z01D4/R06.002(气短) / Z01D4/R06.002(气短) / Z01A/D19905400201(薏米) / Z01A/D085001020(山薯) / Z01A/D085001027(日本薯蓣) / Z01A/D203015007(牛尾七) / Z01A/D085001001(参薯) / Z01A/D085001037(褐苞薯蓣) / Z01A/D020017002(人参) / Z01A/D194002016(山蒟) / Z01A/D085001(薯蓣属) / Z01A/D167001001(芡) /
IPC A61K36/67(胡椒科,例如牙买加胡椒粉或卡瓦胡椒) / A61K36/899(禾本科,例如芦根、竹叶、玉蜀黍(玉米须)或甘蔗) / A61K36/62(睡莲科) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/8994(薏苡属) / A61K36/708(大黄属(大黄)) / A61K36/8945(薯蓣属,例如山药,薯蓣或水薯蓣) / A61K36/258(人参属(人参)) / A61K36/894(薯蓣科) / A61K36/70(蓼科,例如刺花或酸模属) /


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Citation
When using this traditional knowledge, please cite:
加味茶汤方,《良朋汇集》,清.http://ethnobotany.cn/Cntk/Details/55FC0DE37E0849A9908EAA056B01BBFD
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