Chen Pi

Seminar room with Andrew Flower - Chen Pi



  • Citri reticulate pericardium
  • Aged Tangerine peel
  • The dried and aged peel from the fruit of a small evergreen tree originally gown in wild in SE China and Taiwan
    • Now widely cultivated in China


  • Good quality: large, uniform segments, with an external orange red surface and strongly fragrant


  • Pungent
  • Bitter
  • Warm
  • Aromatic

Channels entered

  • Lung
  • Spleen
  • Stomach


  • 3-9g


  • Regulates Qi and adjusts the middle Jiao - for Qi stagnation causing:
    • epigastric or abdominal bloating
    • eructation
    • nausea
    • vomiting
  • Dries Damp and transforms Phlegm - for:
    • Damp obstructing the middle Jiao causing:
      • abdominal distension
      • loose stools
      • nausea
      • fatigue
    • Phlegm-Damp obstructing the Lung causing a cough and chest oppression
  • Fragrantly awakens the Spleen and soothes Stomach Qi
  • Used to enable the digestion of other herbs that may be cloying, cold, or difficult to digest
  • A component of Er Chen Tang (Chen Pi, Ban Xia, Fu Ling, Gan Cao) - an essential formula used in the treatment of Damp-Phlegm

Cautions and contraindications

  • Its warm nature means it should be used with caution in Excess Heat conditions, whilst its dispersing quality means it can scatter the Qi over time, and its bitter, drying quality can weaken the Yin
  • Long term use is said to potentially weaken the Yuan Qi


Key takeaways

Chen Pi

Chen Pi

  • An important herb to dry and aromatically transform damp, resolve phlegm and regulate the circulation of Qi in the middle and upper Jiao
  • It is also commonly added to formulae to improve the digestion of the herbs