buzhong yiqi tang jiawei

Buzhong Yiqi Tang Jiawei (补中益气汤加味) is a modified version of the classic traditional Chinese medicine (TCM) formula Bu Zhong Yi Qi Tang. The original formula was developed by Li Dong Yuan in the 13th century and is designed to tonify the middle jiao (spleen and stomach), boost qi (vital energy), raise sunken yang, and regulate qi. The "Jiawei" or "modified" designation indicates that additional herbs are added to tailor the formula for specific symptoms or patient needs—such as pain, headache, cough, or stagnation—while retaining its core function of replenishing spleen/stomach qi and lifting prolapsed organs[2][8]. Mechanistically, it acts as an adaptogenic tonic that supports digestive function, immune regulation, blood production via improved spleen function, and homeostatic balance. It is commonly used for conditions like chronic fatigue due to qi deficiency, prolapse of internal organs (e.g., rectum/uterus), poor appetite/digestion from weak spleen/stomach function, chronic diarrhea due to central qi sinking syndrome[2][9]. The exact composition varies depending on clinical presentation but always includes core ingredients such as astragalus root (Huang Qi), ginseng/codonopsis root (Ren Shen/Dang Shen), white atractylodes rhizome (Bai Zhu), processed licorice root (Zhi Gan Cao/Mi Gan Cao), tangerine peel (Chen Pi), angelica sinensis root (Dang Gui), cimicifuga rhizome (Sheng Ma) and bupleurum root (Chai Hu)[2][6][8]. Additional herbs are selected based on individual symptoms.

Other names

补中益气汤加味Buzhong Yiqi Tang JiaweiModified Bu Zhong Yi Qi Tang