Witnessed by: TCM

Yangmei (Myrica rubra), of the Myricaceae family. Evergreen tree with leathery obovate leaves and a knobbled crimson drupe borne in early summer; native range: eastern and southern China, and Japan and Korea; long cultivated in orchard for the fruit. Globally recognized as 楊梅 (yang mei, the tree and fruit) · 楊梅皮 (yang mei pi, the bark) in Chinese, yamamomo · yōbaihi (楊梅皮) in Japanese, and Chinese bayberry, yumberry, red bayberry in English. The part used is bark (楊梅皮); the fruit is eaten as food. Red-brown bark, tannin-rich, staining the water it steeps in; the taste strongly and persistently astringent, drawing the mouth together, with a bitter edge.

In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.

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