Basic Herbal Properties 1

This course includes audio lecture with slides reviewing the classification by function of Chinese herbs through four lenses: the Five Tastes (五味 — sweet, sour, bitter, spicy/acrid, salty, plus bland), the Four Natures (四性 — hot/warm vs. cold/cool), the directional movements of qi (lifting/floating vs. lowering/sinking), and channel tropism (歸經 — which organs/meridians an herb enters). It's built for practitioners and students — moving from foundational theory to worked examples (e.g., Bo He/mint- acrid, cool; entering Lung and Liver) and category-level pattern recognition, so learners can infer an unfamiliar herb's likely function from its taste-nature-direction profile.