Blackcurrant Leaf


Blackcurrant Leaf in TCM:

Explore the properties of Blackcurrant Leaf according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: cool

Channels: LI, KD, LV

Flavors: sweet, sour, pungent

Special Properties:
clears damp, resolves water accumulations

In terms of Traditional Chinese Medicine (TCM) Blackcurrant Leaf is known for its ability to resolve dampness and regulate water.

In general the ancient Chinese medical texts cite that it enters the *. The flavor of Blackcurrant Leaf is sweet, sour, and pungent, and it is considered to be cool in temperature.