中文
Ethnobotany of China

观音茶 Guan Yin Cha

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

Source Qing ● (about 164 years ago) 《仙拈集》
Traditional knowledge – formula 黑脂麻( 微炒) 藕粉 山药( 微炒) 粘黄米( 面炒) 白糖各一斤 莲肉( 微炒) 八两
咳嗽。
TKRC Z01D4/R05.X01(咳嗽) / Z01D4/R05(咳嗽) / Z01D1/1822(咳嗽) / Z01D4/R05(咳嗽) / Z01D4/R05.X01(咳嗽) / Z01A/D085001001(参薯) / Z01A/D085001(薯蓣属) / Z01A/D163001001(莲) / Z01A/D085001027(日本薯蓣) / Z01D1/1822(咳嗽) / Z01A/D194002016(山蒟) / Z01A/D085001020(山薯) / Z01A/D101025014(喙荚鹰叶刺) / Z01A/D085001037(褐苞薯蓣) /
IPC A61K36/67(胡椒科,例如牙买加胡椒粉或卡瓦胡椒) / A61K36/894(薯蓣科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/8945(薯蓣属,例如山药,薯蓣或水薯蓣) /


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Similar formulas (legacy coded-feature distance)

Formulas with similar composition (Jaccard)

Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.




Citation
When using this traditional knowledge, please cite:
观音茶,《仙拈集》,清.http://ethnobotany.cn/Cntk/Details/65B90DF92EA04163886D39B6659D1980
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