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Buchu
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Buchu in TCM:

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


Temperature: hot

Channels: SP, UB, KD

Flavors: bitter, sour, pungent
Tonifies: qi

Special Properties:
disperses cold, clears damp

In terms of Traditional Chinese Medicine (TCM) Buchu is known for its ability to disperse cold and expel dampness. It also helps to tonify qi.

In general the ancient Chinese medical texts cite that it enters the spleen, urine bladder, and kidney. The flavor of Buchu is bitter and pungent, and it is considered to be hot in temperature.
 

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