Yi Tang
N/A (processed product from grains including Oryza sativa L. and Hordeum vulgare L.)
☯ TCM Properties
Tonifies the Middle and Augments Qi; Relaxes Spasms and Relieves Urgency; Moistens the Lungs and Stops Cough; Generates Fluids
Botanical Description
Yi Tang is malt sugar (maltose syrup), a processed food-grade preparation rather than a plant. It is produced by sprouting barley or wheat to develop diastatic enzymes (chiefly beta-amylase), then combining the malted grain with steamed glutinous rice or another starchy substrate and incubating the mash at moderate temperature. The enzymes hydrolyse the starch into maltose, and the sweet liquid is strained, pressed from the spent grain, and boiled down to a thick amber-to-golden viscous syrup or, with further reduction, a soft chewy taffy-like solid. The colour ranges from pale honey to deep amber depending on duration of cooking. As a derived product Yi Tang lacks the morphology of a single botanical source and is catalogued in the Chinese materia medica as a sweet, warming, nutritive food-medicine.
Dosage
| Form | Amount | Frequency | Duration | Population | Notes |
|---|---|---|---|---|---|
| decoction | 9-30g | Daily | — | — | — |
This information is for educational purposes only and is not intended to replace professional medical advice. Always consult a qualified healthcare provider before using any herbal remedy, especially if you are pregnant, nursing, or taking medications.