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There have always been debates on what 桂枝 really was during the time of our reverred Mr. Zhang.

In China, 桂枝 is defined as “细小嫩枝” and brownish bark on the twigs are what contain the important ingredients. However, eons ago during 张仲景’s time, people were told to get rid of the bark before using it. If we were to do it to present day 桂枝s, there’ll be nothing left, not even the active ingredients.

In China, 肉桂 (cinnamon) is the bark of the tree

张仲景 probably used something in between both types of Cinnamon, and it’s probably because the 桂枝 at that time wasn’t as delicate as what use these days. That’s why the herb could still be used even after the bark is shoven off.

The upshot is that while using 桂枝 or 肉桂 to treat someone, just remember that the former is more for opening the vessels and aid heart yang, minor perspiraction, while the latter is to build up kidney yang.

All that said, both are warm in nature and will definitely cause the body to heat up and perspire.