What are the effects and functions of Shichangpu tea

Drinking tea is a leisure way that we Chinese people like more. Drinking a cup of tea in the afternoon will make us forget our troubles. Now there are many types of tea. For example, scented tea and fruit tea are very popular among young people. Chinese herbal medicines make tea. The method is inseparable from health preservation, but when we drink tea made with Chinese herbal medicines, we must first understand its efficacy. So what are the effects and functions of Shichangpu tea? In response to this problem, let’s take a look at the introduction of the article together next.

What are the effects and functions of Shichangpu tea

Shichangpu tea was used as an imperial medicinal material in the imperial palace as early as the Joseon Dynasty, and there are corresponding records in the “Dong Yi Bao Jian” and “Compendium of Materia Medica”. Shichangpu tea can help improve memory and prevent amnesia. It is especially suitable for students and friends who are facing heavy studies and exams.

Acorus calamus is the rhizome of Acorus calamus. The aliases of Shichangpu are calamus, Changben, calamus, Changyang, bitter calamus, calamus, sword grass, sword leaf, calamus, Yaoshi scallion, Yao leek, wood wax, Yangchunxue, Wangjianxiao, Shuijian Grass, calamus, stone centipede, wild leek, water centipede, vanilla.

Shichangpu regulates qi and promotes blood circulation and treats joint pain. Shichangpu has a pungent taste, can regulate qi and blood circulation, expel wind and promote dampness. It is often used to treat rheumatic arthralgia, joint pain, bruises and pain caused by bruises, etc. Clinically, fresh Shichangpu, ginger, gardenia, etc. are often crushed. Applying it to the painful area can reduce swelling and relieve pain; if the medicine is crushed and an appropriate amount of white wine is added, and then it is applied to the painful area after frying in the pot, the effect will be better.

Shichangpu treats wind-cold numbness, and the body is painful: calamus (file), rehmannia (remove soil, cut), wolfberry root (remove heart), two or two each, aconite (cannon crack, peeled navel, file) two or two, Raw pokeweed root (remove the soil and cut) 4 taels, ginger (cut thin slices) 8 taels. The six flavors are topped with three liters of sake for one night, dried out, and reconstituted in the liquor. The liquor is used as the degree, and it is smashed and sieved for fine dispersal. For each serving, the hollow warm wine is mixed with a dagger, and it will be served every day.

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