Qi-Replenishing Kampo Chai: A Cup for Fatigue with Ginseng, Astragalus, and Schisandra

When You're Tired, East Asian Medicine Replenishes the "Qi"

That vague sense of heaviness so common today -- "I'm somehow sluggish," "the fatigue won't lift even after rest" -- is understood in East Asian medicine as kikyo (qi deficiency, 気虚): a state in which qi, the body's vital energy, has run low. Where Western medicine works to pinpoint and remove a cause, kampo values a different approach called hoki (tonifying qi, 補気): replenishing what's lacking to lift the body back up from below.

Chai is a natural fit for this idea of tonifying qi. Warm drinks are said to aid the circulation of qi, and kampo herbs and chai spices have long shared common ground. In this article, we'll look at how to bring three representative qi-tonifying herbs -- Korean ginseng, astragalus, and schisandra -- into your chai.

What Is "Tonifying Qi"?

In East Asian medicine, qi is the fundamental energy that moves the body, drives the internal organs, and maintains body temperature. When this qi runs short, the following states are traditionally said to appear more readily:

• Tiring easily and getting winded after light activity
• A weak voice, and finding it a chore to talk
• Poor appetite and a weak digestive system
• Catching colds easily

Tonifying qi is the health practice of lifting a state of qi deficiency back up using foods and herbs that have qi-replenishing properties. The renowned formula hochu-ekki-to (Bu Zhong Yi Qi Tang, 補中益気湯) is a classic prescription that replenishes qi and restores the digestive system, built around astragalus and ginseng. Many qi-tonifying herbs have warming properties, and they have long been used for people prone to both cold sensitivity and fatigue.

The Three Herbs That Tonify Qi

Korean Ginseng: The "King of Qi Tonics" with Two Thousand Years of History

When it comes to tonifying qi, the first name that comes up is Korean ginseng. Native to the Korean Peninsula, it has been prized for more than two thousand years. In ancient times it traded at a value equal to gold, and wild-grown "mountain ginseng" (sanjin, 山参) can still fetch prices rivaling a luxury car for a single root.

In yakuzen it is described as "greatly replenishing the vital energy" (daiho-genki, 大補元気) and has been considered the first choice for qi deficiency. It carries a distinctive earthy aroma, with a faint sweetness lurking beneath a mild bitterness. See the Korean ginseng page for more. When using it in chai, start with a small amount; pairing it with ginger or cinnamon mellows its singular aroma.

Astragalus (Ogi, 黄耆): The "Qi Barrier" That Guards the Body's Surface

Astragalus is a herb made from the root of a legume, standing alongside Korean ginseng as a pillar of qi tonification. It is traditionally believed to replenish the qi at the body's surface in particular -- preventing excessive sweating and strengthening the barrier against external "pathogenic influences." Ginseng guards the body's interior while astragalus guards its surface; the physicians of old held that only when these two pillars stand together is tonifying qi truly complete.

With little in the way of off-notes and a faint, bean-like sweetness, astragalus blends easily into the base of a chai. Its properties are introduced on the astragalus page.

Schisandra (Gomishi, 五味子): The Mysterious Berry with Five Flavors

Schisandra is a curious red berry said, as its name suggests, to hold all five flavors -- sweet, sour, pungent, bitter, and salty -- in a single fruit. Its sourness stands out, and it is thought to have an "astringent" (shuren, 収斂) action that holds moisture and energy within the body. It has long been cherished as a restorative for summer, when heavy sweating depletes us, and for moments of breathless fatigue.

If ginseng and astragalus play the role of replenishing, schisandra plays the role of not letting what you've replenished escape. This combination appears in the classic formula shomyaku-san (Sheng Mai San, 生脈散). The schisandra page explains it in detail.

How to Build a Qi-Tonifying Chai

Because some qi-tonifying herbs have strong effects, the rule when using them in chai is to "use a small amount, tempered by aromatic spices." Here's a recipe for two mugs (about 400ml).

Ingredients

• Water ... 250ml
• Milk ... 150ml
• Black tea (Assam, etc.) ... 2 teaspoons
• Astragalus ... 2 to 3 slices
• Schisandra ... 1/2 teaspoon
• Korean ginseng (sliced) ... 2 to 3 slices (or a little powder)
• Cinnamon ... 1/2 stick
• Ginger (sliced) ... 2 slices
• Jujube ... 2
• Honey ... to taste

Method

1. Put the water, astragalus, Korean ginseng, jujube, cinnamon, and ginger in a pot and simmer gently over low heat for about 8 minutes. Slow simmering draws out the character of the herbs.
2. Add the tea leaves and schisandra, then simmer for 2 more minutes. Add the schisandra late, since over-simmering makes its sourness sharp.
3. Pour in the milk and heat until just before boiling.
4. Turn off the heat, steep for 2 minutes, and strain. Add honey to taste.

Ginger and cinnamon circulate the qi, ginseng and astragalus replenish it, schisandra holds it in, and jujube rounds out the sweetness and harmony of the whole -- a cup that follows the logic of tonifying qi.

Cautions When Adding These In

Because qi-tonifying herbs have relatively pronounced effects, keep the following in mind:

• Start with a small amount of Korean ginseng. Its energizing properties are strong, and depending on your constitution it may not suit you. It's wise to avoid it right before bed.
• Those prone to flushing or with high blood pressure should use caution. Korean ginseng has strongly warming properties and may not suit people who tend to trap heat in the body.
• If pregnant or on medication, consult a professional. Herbs can interact with medications.

When fatigue persists, the essential foundation is rest and sleep -- not drinks alone. Enjoy qi-tonifying chai simply as a cup that accompanies your daily self-care.

Summary

Korean ginseng, astragalus, and schisandra are the standard-bearers of "tonifying qi," refined by East Asian medicine over two thousand years. Once you understand the idea of combining replenishing (ginseng, astragalus) with holding in (schisandra), your chai choices on a tired day gain new depth. Start with a small amount and try them alongside fragrant spices. As a gateway to finding the cup that's right for you, be sure to make use of ChaiHolic's taste diagnosis as well.

References

• The Japan Society for Oriental Medicine - About Kampo
• National Institutes of Biomedical Innovation, Health and Nutrition - Information on the Safety and Effectiveness of Health Foods
• Japan Kampo Medicines Manufacturers Association - Basics of Crude Drugs and Kampo Medicines