The TCM herb "qing pi" which in english is "green tangerine peel", is categorized within the "herbs that regulate the qi" functional grouping. It is thought to enter the gall bladder, liver and stomach channels and exhibits acrid, bitter (ku) and warm (wen) taste/temperature properties.
Dosages and preparations will vary according to each individual and the overall approach of a formula, but generally this herb has the following dosage and/or preparation guidelines:
Of many possible clinical applications, it may be considered to influence the following issues/symptoms:
While it may not always be included depending on the manufacturer or herbalist making the formula, qing pi is generally included in the following 2 formulas:
Liver qi stagnation with blood deficiency heat - signs of heat, red eyes, possibly anxiety and/or irritability, etc. along with digestive issues such as gastritis, cirrhosis, cholecystitis, hernia.…
As noted above, qing pi is within the herbs that regulate the qi functional group. All the herbs in this category are listed below.
(truncated intro "... used with qi disorders involving deficiency and stagnation. these herbs are primarily used for stagnation involving the spleen and stomach, constrained liver qi, and stagnant lung qi. )".