In Chinese Medicine, the five tastes are more than just dietary preferences — they are the earthly expression of the five directions, five phases (wuxing 五行), and five zang organs. This session explores the therapeutic power of taste as described in the Huangdi Neijing (Yellow Emperor’s Inner Classic), and how it can be used to guide diagnosis, diet, and treatment.

We will examine questions such as:

• Are there five tastes or six?
• What are the physiological effects of each flavour?
• Should we strengthen an organ with its associated taste — or is that a misunderstanding?
• What can a craving or aversion to a certain flavour reveal about imbalance?
• How do colour, constitution, and season point to the flavour most needed?
• Which foods best supplement each taste, and when might a taste cause harm?

This session offers both theoretical clarity and practical tools for working with flavour — whether in food therapy, herbs, or acupuncture. You’ll come away with a clearer understanding of how to use taste as a diagnostic lens and as a subtle yet powerful method of support.