Gui Zhi Jia Shao Yao Tang  桂枝加芍药汤
Cinnamon Twig and Peony Decoction

Tradition:

TCM

Source / Author:

Discussion of Cold Induced Disorders (Shang Han Lun) C.220

Herb Name

Latin

Amount

Gui Zhi (Cinnamon twig)

Cinnamomum cassia

9 grams

Bai Shao (White Peony)

Paeonia lactiflora

18 grams

Sheng Jiang (fresh Ginger)

Zingiber officinale

9 grams

Da Zao (Jujube fruit)

Ziziphus jujuba

12 pieces

Zhi Gan Cao (Fried Licorice)

Glycyrrhiza uralensis honey-fried

6 grams

Preparation:

Decoct for 20 minutes in 6 cups of water

Function:

Clears Wind and Cold, Warms the Stomach, Stops Spasms and Pain

Use:

Fever, Perspiration, aversion to Cold
This was traditionally used for side effects from improper purging.
1. Abdominal fullness, distention and pain
2. Abdominal Cramping
3. Diarrhea
4. Enteritis
5. Food Poisoning

Dose:

a cupful twice daily.

Cautions:

1. Not used for exterior Wind-Cold with Interior Heat (Fever, sore throat and rapid pulse)

Modifications:

1. Cough or shortness of breath add Apricot kernel Xing Ren
2. Profuse sweating, increase Peony Bai Shao, and reduce Cinnamon twig and fresh Ginger

Similar Formulas:

This is the same formula as Gui Zhi Tang but with the proportions of the medicines changed.

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