China's first anthology of poetry, The Book of Songs, already contains the lines: "Gathering poria, gathering poria, on the summit of the first shadow." The earliest recorded medicinal use of poria appears in the Divine Farmer's Classic of Materia Medica, which states that "long-term use calms the soul, nourishes the spirit without hunger, and prolongs life." Records of poria harvesting date back to the 3rd or 4th century BC.By the Wei and Jin dynasties, consuming Poria for longevity had become a widespread practice. When Tao Hongjing, a renowned health preservationist and medical expert of the Southern Qi and Liang dynasties, resigned his official post to retire, Emperor Wu of Liang ordered that "five catties of Poria and two catties of white honey be presented to him monthly for his consumption." Tao himself hailed it as an immortal elixir that "nourishes the spirit and transforms the soul, harmonizes the soul and refines the spirit."Poria remained widely used during the Tang and Song dynasties. The brothers Su Shi and Su Zhe, contemporaries of Huang Tingjian, also highly advocated its consumption. Su Zhe composed the "Ode to Taking Poria." Su Shi documented methods for preparing poria in his Miscellaneous Notes from Dongpo, demonstrating mastery in crafting poria cakes.His specific method described: "Take nine-steamed sesame seeds, mix with peeled poria and a small amount of white honey to form cakes. Consumed daily, this preserves vigor, dispels ailments, and is the key to longevity." Su Dongpo lived past sixty with robust health and remarkable memory, perhaps attributed to his long-term consumption of poria cakes.By the Qing Dynasty, Poria remained a prized elixir for health and longevity. Research into Empress Dowager Cixi's longevity formula revealed she used 64 tonic herbs, with Poria being the most frequently employed.
Poria is the sclerotium of the fungus Poria cocos, a polypore fungus that parasitizes the roots of pine trees like red pine or Chinese red pine.Harvested between July and September, it undergoes a process called "sweating" by piling it up. It is then spread out to dry in the sun, followed by another round of piling for "sweating." This cycle is repeated 3-4 times. After the final drying, it becomes the finished product, typically requiring no further processing. Poria has a neutral nature and a mildly sweet taste. Traditional Chinese medicine attributes it with the functions of "draining dampness and promoting diuresis, strengthening the spleen, and calming the spirit." Clinically, it is used to treat various types of edema, spleen deficiency syndromes, and conditions like palpitations and insomnia.Its ability to fortify the spleen and calm the spirit is particularly significant.
TCM holds that the spleen and stomach form the foundation of acquired constitution. Their physiological function largely determines an individual's growth, development, and physical constitution. As the "source of transformation and production," a weak spleen and stomach can lead to "a multitude of diseases." Poria's role in promoting longevity stems from its potent spleen-fortifying properties.
Due to its mild and unassuming nature, Poria "tonifies without burdening the stomach or draining fluids." It is thus suitable for long-term use. Its ability to calm the mind regardless of whether symptoms stem from deficiency or excess is a key characteristic, making it irreplaceable by many other herbs. Consequently, it effectively improves general insomnia.
Modern research identifies Poria polysaccharides as its primary active component.It also contains poria acid, proteins, lecithin, fats, and choline. The primary active component is poria polysaccharide, which enhances T-lymphocyte function in mice, promotes humoral immunity, enlarges thymus lymph nodes, and increases peripheral blood cell counts. Poria polysaccharide also exhibits potent antitumor effects, prolonging survival in cancer-affected animals, demonstrating its significant health benefits.
Poria has numerous consumption methods. The previously mentioned "Su Dongpo Poria Cake" is one example. The Yuan Dynasty text "Essentials of Dietary Therapy" describes Poria wine, made by steaming rice with Poria decoction and adding yeast to ferment it.Li Shizhen's Ming Dynasty compendium Compendium of Materia Medica recommends consuming a piece of wine-soaked Poria daily for 100 days, promising "moisturized skin, longevity, hunger resistance, and a youthful complexion." Poria can also be prepared as porridge or steamed cakes.Historical records indicate that Beijing's famous Poria Cake was snow-white and paper-thin, filled with candied fruits and pine nuts. Sweet, fragrant, and nutritious, it became a renowned local specialty.You can also make your own poria cakes (or cookies). Use 40% premium japonica rice, 30% white glutinous rice, and 20% poria, euryale seed, lotus seed meat, and Chinese yam powder mixed together. Add candied dates, nuts, etc., shape into cakes or cookies, and steam until cooked. This makes an excellent dessert.
Simple Remedy: Poria and Jujube Porridge
30g poria powder, 60g japonica rice, 5 jujubes, sugar to taste. Remove pits from jujubes. Soak rice and jujubes, then boil with water. Add poria powder near completion. Serve 2-3 times daily.This porridge strengthens the spleen, tonifies the middle burner, promotes diuresis, and drains dampness. It is suitable for children with chronic diarrhea due to spleen deficiency. However, it is not recommended for those with abdominal distension or excessive urination.