Herb Bark (皮 pí / 树皮 shù pí)

Ying Pi

Cherry bark · 樱皮

Cerasus serrulata (Lindl.) G. Don ex London · Cortex Pruni Serrulatae

Ying Pi (Cherry bark) plant

Images shown are for educational purposes only

Cherry bark is a cooling herb used in Chinese medicine primarily for coughs and respiratory complaints. Its bitter, sour taste helps clear Heat and toxic conditions from the body, particularly in the Lungs. It is also traditionally used for skin sores, abscesses, and mild fevers.

Category Heat-clearing herbs Herbs that clear Heat and resolve Toxicity (清热解毒药)
Therapeutic focus Respiratory Health Cough and Phlegm Relief Skin Health Detoxification

TCM Properties

Temperature

Cool

Taste

Bitter (苦 kǔ), Sour (酸 suān)

Channels entered

Lungs

Parts used

Bark (皮 pí / 树皮 shù pí)

Educational content • Consult qualified TCM practitioners for diagnosis and treatment

What This Herb Does

Every herb has a specific set of actions — here's what Ying Pi does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Ying Pi is primarily used to support these areas of health:

Respiratory Health Cough and Phlegm Relief Skin Health Detoxification

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Ying Pi performs to restore balance in the body:

Clears Heat and Resolves Toxicity Descends Lung Qi and Stops Cough Expels Pus Resolves Phlegm

How these actions work

'Clears Heat and relieves toxicity' means Ying Pi helps the body fight inflammatory and infectious conditions that TCM describes as toxic Heat. This makes it useful for conditions like skin sores, boils, and abscesses where redness, swelling, and pus indicate Heat and toxins accumulating in the body.

'Descends Lung Qi and stops coughing' refers to the herb's ability to redirect Lung Qi downward. In TCM, coughing is often understood as Lung Qi moving in the wrong direction (upward instead of downward). Ying Pi's bitter and sour flavours naturally pull Qi downward, making it helpful for persistent coughs. The sour taste also has an astringent quality that helps restrain excessive coughing.

'Expels pus' means the herb can help the body resolve abscesses and infected sores by promoting the discharge and clearing of purulent material. This action works together with its Heat-clearing and toxin-resolving properties.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony. Ying Pi is used to help correct these specific patterns.

Why Ying Pi addresses this pattern

When Heat accumulates in the Lungs, it causes coughing, sometimes with yellow sticky phlegm, and a feeling of chest tightness. Ying Pi's cool nature directly counteracts this Heat in the Lung channel, while its bitter taste helps dry Dampness and descend rebellious Lung Qi. The sour taste provides an astringent effect that helps restrain the cough reflex. Together, these properties make it effective for clearing Lung Heat and restoring the normal downward flow of Lung Qi.

A practitioner would look for one or more of these signs

Hypochondrial Pain That Is Worse On Coughing And Breathing

Cough with yellow or sticky phlegm

Fever

Low-grade fever from Lung Heat

Sore Throat

Sore, dry throat

Commonly Used For

These are conditions where Ying Pi is frequently used — but only when they arise from the specific patterns it addresses, not in all cases

Arises from: Lung Heat

TCM Interpretation

In TCM, coughing is fundamentally a problem of Lung Qi flowing in the wrong direction. The Lungs are meant to send Qi downward and outward, but when Heat invades the Lungs or accumulates there, it disrupts this natural flow, forcing Qi upward and causing coughing. This may be accompanied by yellow sticky phlegm (a sign of Heat), a dry or sore throat, and a sensation of chest tightness. The Lung is considered a 'delicate organ' that is easily affected by external pathogens and internal Heat.

Why Ying Pi Helps

Ying Pi directly addresses cough through multiple mechanisms rooted in its core properties. Its cool nature counteracts the Heat that is disrupting normal Lung function. Its bitter taste has a natural descending action, helping redirect Lung Qi back to its proper downward course, which is exactly what is needed when coughing represents rebellious upward Qi. Meanwhile, its sour taste provides a gentle astringent effect that helps restrain the excessive cough reflex. Together, these properties make Ying Pi well suited for coughs arising from Lung Heat.

Also commonly used for

Bronchitis

Acute bronchitis with cough and phlegm

Boils

Boils and carbuncles with Heat-toxin

Sore Throat

Sore throat from Lung Heat

Fever

Low-grade fever associated with infections

Herb Properties

Every herb has an inherent temperature, taste, and affinity for specific channels — these properties determine how it interacts with the body

Temperature

Cool

Taste

Bitter (苦 kǔ), Sour (酸 suān)

Channels Entered

Lungs

Parts Used

Bark (皮 pí / 树皮 shù pí)

Dosage & Preparation

These are general dosage guidelines for Ying Pi — always follow your practitioner's recommendation, as dosages vary based on the formula and your individual condition

Standard dosage

5–10g (decoction for internal use); appropriate amount for external wash

Maximum dosage

Do not exceed 15g for internal decoction use. Strict dosage control is important due to the presence of cyanogenic glycosides.

Dosage notes

For internal use as a decoction to clear Heat and relieve toxicity, 5 to 10g is typical. For external applications such as skin washes for eczema, dermatitis, or itching, a larger amount (15 to 30g) may be decocted in water and used as a wash or compress. Internal use should always be under practitioner supervision due to the mildly toxic nature of the herb.

Preparation

For external use, the bark is typically decocted in a larger volume of water (e.g. 15–30g in 1–2 litres), then the warm liquid is used to wash, soak, or compress the affected skin area. For internal decoction, standard methods apply with no special handling required.

Common Herb Pairs

These ingredients are traditionally combined with Ying Pi for enhanced therapeutic effect

Jin Yin Hua
Jin Yin Hua 1:1

Ying Pi and Jin Yin Hua (honeysuckle flower) work together to clear Heat and resolve toxicity more powerfully than either herb alone. Jin Yin Hua is one of the premier Heat-clearing and toxin-resolving herbs, and when combined with Ying Pi, the pair covers a broader spectrum of toxic Heat conditions, particularly skin infections and abscesses.

When to use: Skin abscesses, boils, or sores with significant redness, swelling, and pus, indicating strong toxic Heat accumulation.

Xing Ren
Xing Ren 1:1

Ying Pi descends Lung Qi to stop coughing, while Xing Ren (apricot kernel) also descends Lung Qi and moistens the intestines. Together they enhance the cough-suppressing effect and help address both dry and productive coughs by restoring normal downward Lung Qi flow.

When to use: Cough from Lung Heat with chest tightness and difficulty expelling phlegm.

Sang Bai Pi
Sang Bai Pi 1:2 (Ying Pi : Sang Bai Pi)

Both herbs target the Lung channel to clear Lung Heat and stop coughing. Sang Bai Pi (mulberry root bark) also promotes urination to reduce edema, making this pair effective for Lung Heat patterns where fluid accumulation is also present.

When to use: Cough with wheezing due to Lung Heat, especially when accompanied by mild facial or limb puffiness.

Comparable Ingredients

These ingredients have overlapping uses — here's how to tell them apart

Sang Bai Pi
Ying Pi vs Sang Bai Pi

Both herbs clear Lung Heat and stop coughing. However, Sang Bai Pi (mulberry root bark) has additional diuretic action and is better for Lung Heat with wheezing and edema, while Ying Pi has stronger toxin-resolving and pus-expelling actions, making it more suitable when skin infections or abscesses accompany the cough.

Pi Pa Ye
Ying Pi vs Pi Pa Ye

Both herbs descend Lung Qi to stop coughing. Pi Pa Ye (loquat leaf) is better known and more widely used, with a mild bitter taste that also harmonizes the Stomach. Ying Pi has a stronger toxin-clearing action but is less commonly available, so Pi Pa Ye is typically preferred for straightforward Lung Qi rebellion with cough.

Common Substitutes & Adulterants

Related species and common adulterations to be aware of when sourcing Ying Pi

Ying Pi (cherry bark from Prunus pseudocerasus) can be confused with bark from ornamental cherry species (such as Prunus serrulata cultivars) that have lower or different medicinal compound profiles. It may also be mixed up with bark from other Prunus species, such as peach bark (Tao Shu Pi) or apricot bark, which have distinct properties. Authentication should rely on the characteristic reddish-brown colour, prominent horizontal lenticels, and bitter taste of genuine cherry bark. The cross-section and inner surface colour can help distinguish it from related species.

Educational content — always consult a qualified healthcare provider or TCM practitioner before using any herb.

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Ying Pi

Slightly toxic

Cherry bark contains small amounts of cyanogenic glycosides, which can release hydrocyanic acid (HCN) upon hydrolysis. In the quantities present in properly dosed decoctions, this is not dangerous, but excessive internal consumption could theoretically cause nausea, dizziness, or more serious symptoms of cyanide toxicity. The bark also contains tannins, which in large amounts can irritate the stomach. Proper dosing and decoction (which helps break down some glycosides through heat) are the primary safeguards. External use at standard concentrations is considered safe.

Contraindications

Situations where Ying Pi should not be used or requires extra caution

Caution

Spleen and Stomach deficiency Cold patterns: Ying Pi is cool in nature and may aggravate digestive weakness in those with cold constitutions, loose stools, or poor appetite.

Caution

Internal use in large doses: the bark contains small amounts of cyanogenic glycosides (amygdalin-related compounds), which can produce hydrocyanic acid. Dosage must be strictly controlled and supervised by a qualified practitioner.

Caution

Application to large open wounds without dilution: when used externally on extensive skin ulceration, the concentration should be reduced to avoid irritation.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

No well-documented specific pregnancy safety data exists for Ying Pi. Given its cool nature and the presence of trace cyanogenic glycosides, it is generally advisable to avoid internal use during pregnancy as a precaution. External use in dilute washes is likely low-risk but should still be supervised by a qualified practitioner.

Breastfeeding

No specific safety data exists for Ying Pi during breastfeeding. Due to the trace presence of cyanogenic glycosides and the lack of data on transfer through breast milk, internal use should be avoided or used only under professional guidance during lactation. External use in diluted washes is likely of minimal concern.

Children

Not commonly used in paediatric practice. If considered for external use in children (e.g. skin washes for eczema), use a diluted decoction and monitor for any skin sensitivity. Internal use in children is not recommended due to insufficient safety data and the presence of trace cyanogenic glycosides.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Ying Pi

No well-documented pharmaceutical drug interactions have been established for Ying Pi in the medical literature. However, given the presence of tannins in the bark, it may theoretically reduce the absorption of iron supplements, alkaloid-based medications, and certain antibiotics if taken simultaneously. As a general precaution, separate ingestion of Ying Pi decoction from any pharmaceutical medications by at least one to two hours.

Dietary Advice

Foods and dietary considerations when taking Ying Pi

When taking Ying Pi internally, avoid cold, raw, and greasy foods that may burden the Spleen and Stomach, as the herb's cool nature can already put mild strain on digestion. Warm, easily digestible foods are preferred. Avoid alcohol during internal use.

Botanical Description

Physical characteristics and morphology of the Ying Pi source plant

Ying Pi comes from cherry trees of the Rosaceae family, primarily Prunus pseudocerasus (Chinese cherry) and related species such as Cerasus serrulata (Japanese mountain cherry). These are deciduous shrubs or small trees growing 3 to 8 metres tall. The bark is greyish-brown with prominent horizontal lenticels (small raised pores). Leaves are alternate, broadly ovate to elliptical, 5 to 13 cm long, with serrated edges bearing small gland-tipped teeth. Flowers appear before or with the leaves in early spring, emerging in clusters of 2 to 6, white to pale pink, each about 2 cm across with five petals. The fruit is a small round drupe that ripens to bright red in early summer.

The tree favours temperate climates with well-drained, fertile soils and moderate moisture. It grows in mountain slopes, forest margins, and is widely cultivated in gardens and orchards across China, Japan, and Korea.

Sourcing & Harvesting

Where Ying Pi is sourced, when it's harvested or collected, and how to assess quality

Harvesting season

Spring or autumn, when the bark peels most easily from the trunk and branches. The bark is stripped, cleaned, and sun-dried.

Primary growing regions

Cherry trees used for Ying Pi are distributed widely across temperate China, particularly in Hebei, Henan, Shandong, Anhui, Jiangsu, Zhejiang, Fujian, Hubei, Sichuan, and Shanxi provinces. Japanese cherry bark (from Cerasus serrulata) originates in Japan and Korea and is also cultivated in eastern China. There is no strongly established dao di (terroir) region for this herb specifically, as it is not a major commercial medicinal commodity, but bark from mature, well-established trees in mountainous temperate regions is generally preferred.

Quality indicators

Good quality Ying Pi bark appears in rolled or curved strips. The outer surface should be reddish-brown to greyish-brown with visible horizontal lenticels. The inner surface should be yellowish-white and relatively smooth. The texture should be firm and somewhat brittle, snapping cleanly. It should have a mildly bitter taste and a faint, slightly aromatic smell. Avoid bark that is mouldy, worm-eaten, excessively thin, or that has lost its characteristic colour.

Classical Texts

Key passages from the classical Chinese medical texts that describe Ying Pi and its therapeutic uses

Ying Pi is a relatively minor herb in the classical materia medica and does not feature prominently in the major foundational texts such as the Shen Nong Ben Cao Jing or Ben Cao Gang Mu as a standalone entry. References to cherry tree bark appear scattered across local and regional pharmacopoeias rather than in the central canon. The cherry fruit (Ying Tao, 樱桃) is better documented in classical sources.

The Tian Mu Shan Yao Yong Zhi Wu Zhi (《天目山药用植物志》, Flora of Medicinal Plants of Tianmu Mountain) records that cherry bark and related parts possess the ability to relieve cough, calm wheezing, ventilate the Lungs, moisten the intestines, and resolve the effects of alcohol.

Historical Context

The history and evolution of Ying Pi's use in Chinese medicine over the centuries

Ying Pi (樱皮, cherry bark) occupies a modest place in the Chinese materia medica. While the cherry fruit (Ying Tao, 樱桃) has been documented since the Ming Yi Bie Lu (《名医别录》) and praised in texts like the Ben Cao Tu Jing for its flavour and medicinal value, the bark itself was more of a folk and regional remedy than a mainstream materia medica entry. It was used in local traditions, particularly in areas where cherry trees were abundant, for skin conditions and coughs.

In Japan, cherry bark (known as ōhi, 桜皮) has a more prominent medicinal history and is an ingredient in certain Kampo preparations for cough and skin ailments. The cultural significance of the cherry tree in East Asia is immense, but its medicinal bark use has always been secondary to its ornamental and fruit-bearing roles. Modern interest has focused on bioactive compounds like sakuranetin and other flavonoids found in cherry bark, which show anti-inflammatory and antitumour potential.