Sticky taste in the mouth according to Chinese Medicine
The information provided here is not a replacement for a doctor. You shouldn't use it for the purpose of self-diagnosing or self-medicating but rather so you can have a more informed discussion with a professional TCM practitioner.
Sticky taste in the mouth can be the consequence of several so-called “patterns of disharmony” in Chinese Medicine.
Chinese Medicine sees the body as a system, not a sum of isolated parts. A "pattern" is when the system's harmony is disrupted, leading to symptoms or signs that something is wrong (like sticky taste in the mouth here). It is similar to the concept of disease in Western Medicine but not quite: a Western disease can often be explained by several Chinese patterns and vice-versa.
A pattern often manifests itself in a combination of symptoms that, at first glance, do not seem necessarily related to each others. For instance here sticky taste in the mouth is often associated with feeling of heaviness, bitter taste in the mouth and fever in the pattern “Damp-Heat”. As you will see below, we have in record two patterns that can cause sticky taste in the mouth.
Once identified, patterns are treated using medicinal herbs, acupuncture, and other therapies. In the case of sticky taste in the mouth we’ve identified five herbal formulas that may help treat patterns behind the symptom.
We’ve also selected below the five medicinal herbs that we think are most likely to help treat sticky taste in the mouth.
The two "patterns of disharmony" that can cause sticky taste in the mouth
In Chinese Medicine sticky taste in the mouth is a symptom for 2 patterns that we have on record. Below is a small explanation for each of them with links for more details.
Korean Mint (Huo Xiang) is the king ingredient for Huo Xiang Zheng Qi San, a formula used for Damp-Heat
Damp-Heat
Pulse type(s): Soggy (Ru)
In addition to sticky taste in the mouth, other symptoms associated with Damp-Heat include feeling of heaviness, bitter taste in the mouth and fever.
From a Western Medicine standpoint Damp-Heat is associated with health issues such as Menstrual Cramps, Intermenstrual Bleeding or Abnormal Vaginal Discharge.
Damp-Heat is often treated with Huo Xiang Zheng Qi San, a herbal formula made of 11 herbs (including Korean Mint - Huo Xiang - as a key herb). Huo Xiang Zheng Qi San belongs to the category of "formulas that transform dampness and harmonize stomach", which might be why it is often recommended for this pattern. Its main action as a formula is: "Releases the Exterior".
The Stomach is a so-called "Fu" Organ. Learn more about the Stomach in Chinese Medicine
Damp-Heat in the Stomach
Pulse type(s): Rapid (Shu), Slippery (Hua)
In addition to sticky taste in the mouth, other symptoms associated with Damp-Heat in the Stomach include feeling of heaviness, nausea and dull-yellow complexion.
Damp-Heat in the Stomach is often treated with Lian Po Yin, a herbal formula made of 7 herbs (including Goldthread Rhizomes - Huang Lian - as a key herb). Lian Po Yin belongs to the category of "formulas that clear heat and expel dampness", which might be why it is often recommended for this pattern. Its main action as a formula is: "Clears Heat".
Five herbal formulas that might help with sticky taste in the mouth
Lian Po Yin
Source date: 1862 AD
Number of ingredients: 7 herbs
Key actions: Clears Heat. Transforms Dampness. Regulates Qi. Harmonizes the Middle Burner.
Why might Lian Po Yin help with sticky taste in the mouth?
Because it is a formula often recommended to treat the pattern 'Damp-Heat' of which sticky taste in the mouth is a symptom.
Yin Chen Hao Tang
Source date: 220 AD
Number of ingredients: 3 herbs
Key actions: Clears heat. Resolves dampness. Reduces jaundice.
Why might Yin Chen Hao Tang help with sticky taste in the mouth?
Because it is a formula often recommended to treat the pattern 'Damp-Heat' of which sticky taste in the mouth is a symptom.
Huo Xiang Zheng Qi San
Source date: 1107 AD
Number of ingredients: 11 herbs
Key actions: Releases the Exterior. Transforms Dampness. Regulates Qi. Harmonizes the Middle Burner.
Why might Huo Xiang Zheng Qi San help with sticky taste in the mouth?
Because it is a formula often recommended to treat the pattern 'Damp-Heat' of which sticky taste in the mouth is a symptom.
Gan Lu Xiao Du Dan
Source date: 1831 AD
Number of ingredients: 11 herbs
Key actions: Resolves Dampness and transforms turbidity. Clears Heat and resolves Toxicity .
Why might Gan Lu Xiao Du Dan help with sticky taste in the mouth?
Because it is a formula often recommended to treat the pattern 'Damp-Heat' of which sticky taste in the mouth is a symptom.
Ge Hua Jie Cheng San
Source date: 13th century
Number of ingredients: 13 herbs
Key actions: Separates and reduces alcohol-dampness. Warms the Middle. Strengthens the Spleen .
Why might Ge Hua Jie Cheng San help with sticky taste in the mouth?
Because it is a formula often recommended to treat the pattern 'Damp-Heat in the Stomach' of which sticky taste in the mouth is a symptom.
Acupuncture points used for sticky taste in the mouth
The five Chinese Medicinal herbs most likely to help treat sticky taste in the mouth
Why might Crow-Dipper Rhizome (Ban Xia) help with sticky taste in the mouth?
Because Crow-Dipper Rhizome is an ingredient in several formulas indicated to treat sticky taste in the mouth as a symptom, like Er Chen Tang or Lian Po Yin for instance.
Crow-Dipper Rhizomes is a Warm herb that tastes Pungent. It targets the Lung, the Spleen and the Stomach.
Its main actions are: Drains Dampness and reduces Phlegm. Reverses the flow of Rebellious Qi. Reduces hardenings and relieves distention.
Why might Poria-Cocos Mushroom (Fu Ling) help with sticky taste in the mouth?
Because Poria-Cocos Mushroom is an ingredient in several formulas indicated to treat sticky taste in the mouth as a symptom, like Er Chen Tang or Xiang Sha Liu Jun Zi Tang for instance.
Poria-Cocos Mushrooms is a Neutral herb that tastes Sweet. It targets the Heart, the Kidney, the Lung and the Spleen.
Its main actions are: Encourages urination and drains Dampness. Tonic to the Spleen/Stomach. Assists the Heart and calms the Spirit.
Why might Tangerine Peel (Chen Pi) help with sticky taste in the mouth?
Because Tangerine Peel is an ingredient in several formulas indicated to treat sticky taste in the mouth as a symptom, like Er Chen Tang or Huo Xiang Zheng Qi San for instance.
Tangerine Peel is a Warm herb that tastes Bitter and Pungent. It targets the Lung and the Spleen.
Its main actions are: Warms the Spleen and regulates the Middle Burner Qi. Dries Dampness and disperses Phlegm from the Lungs and Middle Burner. Reduces the potential for Stagnation caused by tonifying herbs.
Why might Atractylodes Rhizome (Bai Zhu) help with sticky taste in the mouth?
Because Atractylodes Rhizome is an ingredient in several formulas indicated to treat sticky taste in the mouth as a symptom, like Xiang Sha Liu Jun Zi Tang or Huo Xiang Zheng Qi San for instance.
Atractylodes Rhizomes is a Warm herb that tastes Bitter and Sweet. It targets the Spleen and the Stomach.
Its main actions are: Tonifies the Spleen Qi. Fortifies the Spleen Yang and dispels Damp through urination. Tonifies Qi and stops sweating. Calms restless fetus when due to Deficiency of Spleen Qi.
Why might Liquorice (Gan Cao) help with sticky taste in the mouth?
Because Liquorice is an ingredient in several formulas indicated to treat sticky taste in the mouth as a symptom, like Er Chen Tang or Xiang Sha Liu Jun Zi Tang for instance.
Liquorice is a Neutral herb that tastes Sweet. It targets the Heart, the Lung, the Spleen and the Stomach.
Its main actions are: Tonifies the Basal Qi and nourishes the Spleen Qi. Clears Heat and dispels toxicity. Moistens the Lungsexpel phlegm and stop coughing. Relieves spasms and alleviates pain. Harmonizes and moderates the effects of other herbs.
Other symptoms often associated with sticky taste in the mouth
Feeling of heaviness Nausea Dull-yellow complexion Bitter taste in the mouth Fever Jaundice Hypochondrium fullness Aversion to cold Swollen neck glands Headaches