Herbology Terms

Bitter – 苦 (kǔ) – 고 – く – Khổ

Bitter describes a flavor quality that directs action downward and inward, commonly associated with drying, draining, and clearing effects, influencing how substances reduce excess, resolve accumulation, and regulate overly active processes.

Sweet – 甘 (gān) – 감 – あま – Cam

Sweet describes a flavor quality that nourishes, harmonizes, and moderates, supporting tissue building, easing tension, and coordinating how substances integrate, stabilize, and sustain balanced functional activity.

Acrid – 辛 (xīn) – 신 – からい – Tân

Acrid describes a flavor quality that promotes movement and outward dispersion, influencing circulation, surface release, and activation by encouraging expansion, flow, and the mobilization of constrained or stagnant functional activity.

Salty – 咸 (xián) – 함 – しおからい – Hàm

Salty describes a flavor quality that softens hardness, directs action downward, and supports moistening, influencing how substances penetrate, dissolve accumulation, and regulate deeper structural and fluid-related processes.

Sour – 酸 (suān) – 산 – すっぱい – Toan

Sour describes a flavor quality that contracts and consolidates, influencing containment, preservation, and stabilization by restraining leakage, anchoring function, and supporting continuity of internal resources.

Hot – 熱 (rè) – 열 – あつい – Nhiệt

Hot describes a temperature quality that strongly warms and accelerates activity, influencing circulation, transformation, and dispersion by intensifying movement, consumption, and functional expression within the body.

Neutral – 平 (píng) – 평 – たいら – Bình

Neutral describes a balanced temperature quality that neither warms nor cools, supporting steady regulation, gentle nourishment, and long-term use by harmonizing function without strongly shifting activity, direction, or intensity.

Cold – 寒 (hán) – 한 – さむい – Hàn

Cold describes a temperature quality that cools and slows activity, influencing how substances clear heat, reduce agitation, and preserve fluids by calming excessive movement and tempering overactive functional processes.

Toxic – 毒 (dú) – 독 – どく – Độc

Toxic describes a property indicating strong, targeted action with potential harm if misused, influencing how substances exert powerful effects that require precise dosing, timing, and clinical judgment to resolve severe conditions without damaging healthy function.

Aromatic – 芳香 (fāng xiāng) – 방향 – ほうこう – Phương hương

Aromatic describes a quality characterized by penetrating scent and light movement, influencing how substances awaken awareness, stimulate circulation, transform stagnation, and mobilize constrained function, especially in patterns involving dampness, heaviness, or sensory clouding.

Bland – 淡 (dàn) – 담 – あわい – Đạm

Bland describes a subtle flavor quality that promotes gentle draining and separation, influencing how substances facilitate urination, leach excess dampness, and regulate fluid pathways without strong stimulation or depletion of vital activity.

Tang – 湯 (tāng) – 탕 – とう – Thang

Tang refers to a decoction prepared by boiling herbs in water, allowing their properties to be extracted, combined, and directed in a flexible way that supports precise adjustment of strength, temperature, and therapeutic focus.

Yin (Drink) – 飲 (yǐn) – 음 – のむ – Ẩm

Yin, in the sense of drink, refers to liquid preparations taken orally, such as decoctions or infused fluids, used to deliver medicinal action gently through hydration, absorption, and sustained internal distribution.

Wan – 丸 (wán) – 환 – がん – Hoàn

Wan refers to a pill or bolus form made by binding powdered herbs into small rounds, designed for slow, sustained release and long-term regulation, supporting gradual adjustment of chronic or deficiency-based patterns.

San – 散 (sǎn) – 산 – さん – Tán

San refers to a powdered herbal preparation designed for rapid dispersion and absorption, allowing ingredients to act quickly, spread evenly, and influence circulation, surface conditions, or acute patterns through flexible dosing and administration.