Ginseng & Astragalus Combination by Sun Ten also known as Bu Zhong Yi Qi Tang tonifies qi and strengthens the function of the stomach and spleen.

Bu Zhong Yi Qi Tang translates as Tonify the Middle and Augment the Qi Decoction was originally formulated in the 13th century by Chinese physician Li Gao. He lived during the Genghis Khan invasions, a time of war where food shortages were common and people survived on rotting food. So Li Gao became founder of the school of supplementing earth, which was a unique concept that digestive imbalances were the root cause of disease. Bu Zhong Yi Qi Tang was the flagship formulas recorded in Li Gao’s book on balancing the digestion. This formula was originally created to treat the epidemics that broke out during the war inside the walled cities. But it became so popular that there are multiple schools of practice that base their treatments on this one formula.

Western Symptomology:
• Cold-Aversion
• Complexion-Pale
• Cough-Chronic
• Fatigue
• Fever
• Headache-Dull
• Hemorrhoid-Bleeding
• Insomnia
• Limbs-Weak
• Memory-Poor
• Menses-Early
• Pain-Face
• Stool-Loose
• Sweating-Spontaneous
• Thirst

Chinese Functions:
• Tonifiy qi
• Strengthen the function of the stomach and spleen

Huang Qi: astragalus root boosts the immune system and relieves fatigue
Ren Shen: ginseng is best known for boosting energy
Bai Zhu: an herb that strengthens the digestion and boosts energy
Zhi Gan Cao: honey-fried licorice helps relieve fatigue and stop cough
Dang Gui: angelica root helps relieve anemic symptoms and stimulate blood circulation
Chen Pi: tangerine peel regulates the stomach, relieving bloating, nausea, and belching
Chai Hu: a root that relieves constraint, promotes energy flow, and alleviates depression
Sheng Ma: an herb that relieves fatigue and increases blood oxygen levels

Ingredients: Astragalus root (huang qi), Chinese licorice root & rhizome (zhi gan cao), Asian ginseng root (ren shen), Fresh ginger (sheng jiang), Bai-shu atractylodes rhizome (bai zhu), Tangerine dried rind of mature fruit (chen pi), Dong quai root (dang gui), Jujube fruit (da zao), Bupleurum root (chai hu), Chinese cimicifuga rhizome (sheng ma).

Suggested Use:
Dissolve 1 to 2 grams in a cup of hot water to make a tea 2 to 3 times daily.