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(The following are all listed as tea substitutes.)

Qianjin Tianmendong Jiu (Thousand Gold Asparagus Root Wine) treats severe wind pathogens in the five zang and six fu organs,洞泄虚弱 (profuse diarrhea with weakness), wulao qishang (five labors and seven injuries), qi stagnation, various cold and hot wind epilepsy and malignant diseases, deafness, head wind, limb spasm and atrophy, lijie feng (painful joints syndrome), and is indicated for myriad diseases. Long-term consumption extends life, lightens the body, restores black hair, regrows fallen teeth, and promotes hair growth.
Tianmendong (Asparagi Radix, similar to Baibu; Tianmendong is sweet-tasting and square at both ends, whereas Baibu is slender and bitter-tasting and causes diarrhea).
One part of this herb is crushed to extract one dou of juice, soaked with two sheng of yeast starter, and fermented with two dou of glutinous rice according to household brewing methods. In spring and summer, add the cooked rice when the mixture is very cold; in winter, add it when slightly warm, resembling human skin temperature. Once the wine is ready, drink one zhan of the clear liquid. Maintain a continuous mild sensation of alcohol without reaching drunkenness or vomiting. Avoid raw, cold, sour, slippery foods, chicken, pork, fish, and garlic. Carp is strictly prohibited, as well as greasy foods. This method applies to one dou of rice; the same applies to one dan or two dan. Generally, after ten days of taking this medicinal wine, one may feel intense itching from skin rashes; on the twentieth day, the itching increases; by the thirtieth day, it gradually subsides. This indicates the expulsion of wind pathogens. By the fortieth day, one feels mentally and physically refreshed and satisfied; by the fiftieth day, the feeling of well-being intensifies. One can sit or lie in the wind without feeling its effects, and internal wind pathogens are completely eliminated.
For the rice preparation method: wash and dry the rice thoroughly. Just before use, soak the rice in fresh Tianmendong juice, steam it, and mix the remaining juice into the rice. Seal tightly. To prepare Tianmendong juice: clean the heart and peel, cut into inch-sized pieces, crush and press three to four times until the residue is dry like grass. The newly brewed wine tastes sour and has a foul smell initially, but becomes fragrant and delicious after long storage, surpassing other wines. Sealing for forty-seven days is optimal. Brew small batches in August and September, and larger batches in October, continuing consumption until May thirtieth of the following year. Brewing is permissible in the first three months of spring, but not after April. Taking the powdered form yields faster results. Powder formula: Dry Tianmendong, remove heart and peel, crush and sieve. Take one fangcun bi with this wine, three times daily, increasing to three bi. Long-term use promotes longevity. Other wines may also be taken.

Da Jinya Jiu (Great Gold Tooth Wine) treats miasma and toxic vapors affecting the person, wind-cold-damp bi syndrome, facial deviation, hemiplegia, limb spasm, painful joint swelling, and severe cases of numbness in the lower abdomen known as Xianggangjiao (gouty arthritis/podagra). It is a universal remedy.
Jinya (Gold Tooth, one jin calcined), Baizhu (Atractylodis Macrocephalae Rhizoma), Fuzi (Prepared Aconiti Lateralis Radix), Cizi (Prepared Aconiti Carmineli Radix), Tianxiong (Prepared Aconiti Kusnezoffii Radix), Rongrong (Cynomorii Fructus), Fushen (Poria with Hostwood), Danggui (Angelicae Sinensis Radix), Fangfeng (Saposhnikoviae Radix), Xiong (Ligusticum Chuanxiong Rhizoma), Huang (Scutellariae Radix), Shuyao (Dioscoreae Hypoglaucae Rhizoma), Xixin (Asari Radix et Rhizoma), Guixin (Cinnamomi Ramulus), Yinyu (Skimmiae Cortex), Digupi (Phellodendri Cortex), Wujia Pi (Acanthopanacis Cortex), Duzhong (Eucommiae Cortex), Bi (Dioscoreae Hypoglaucae Rhizoma), Gouji (Rhynchotropidis Spina Dorsalis), Weirui (Polygonati Odorati Rhizoma), Baizhi (Angelicae Dahuricae Radix), Houpo (Magnoliae Officinalis Cortex), Zhishi (Immature Bitter Orange, roasted), Jiegeng (Platycodonis Radix), Huangqin (Scutellariae Radix), Yuanzhi (Polygalae Radix, heart removed), Manjingzi (Viticis Semen), each three liang; Renshen (Ginseng Radix et Rhizoma), two liang; Duhuo (Angelicae Pubescentis Radix), half jin; Shinan (Acanthopanacis Senticosi Caulis), two liang; Cishi (Hematitum, ten jin calcined); Danshen (Salviae Miltiorrhizae Radix); Niuxi (Achyranthis Bidentatae Radix), each five liang; Yiyiren (Coicis Semen), one sheng; Maimendong (Ophiopogonis Radix, heart removed), one sheng; Sheng Shihu (Dendrobii Caulis), eight liang; Sheng Dihuang (Rehmanniae Radix Fresh), cut two sheng; Suo (Trachelospermi Caulis), four liang.
The thirty-nine herbs are cut and placed in a silk bag. Soak in eight dou of wine for seven days. Warm dose: one ge, four to five times daily and once at night. Stone medicines are finely ground into powder, placed in a separate silk bag, and soaked together with the herbs to harmonize their potency. Indications are numerous; for any slight sensation of wind deficiency in the four limbs, it should be taken. Follow the prescription exactly without arbitrary modifications based on false claims. Observe standard dietary restrictions.

Zhongru Jiu (Stalactite Wine) treats deficiency damage, unblocks blood vessels, and strongly tonifies and descends qi.
Zhongru (Stalactite, five liang crushed), Fuzi (Prepared Aconiti Lateralis Radix, three liang prepared), Shihu (Dendrobii Caulis, five liang), Ganjuhua (Chrysanthemi Flos, three liang), Rongrong (Cynomorii Fructus, five liang).
The five herbs are chopped, placed in a raw silk bag, and soaked in three dou of wine for five days. Dose: two ge twice daily, gradually increasing to one sheng.

Qianjin Yi Wu Jing Jiu (Thousand Years Wing Five Essence Wine) treats myriad diseases, turning white hair black and regrowing fallen teeth.
Huangjing (Polygonati Rhizoma, four jin), Tianmendong (Asparagi Radix, five jin, heart removed), Songye (Pinus Needle, six jin), Baizhu (Atractylodis Macrocephalae Rhizoma, four jin), Gouqi (Lycii Fructus, five jin washed).
Place all five fresh herbs in a cauldron, boil in three shi of water for one day, strain, and use the juice to soak the yeast starter according to household brewing methods. Once the wine is ready, take the clear liquid and drink freely for longevity and nourishment. (Avoid carp, plum, peach, and sparrow meat.)

Baizhu Jiu (Atractylodes Wine)
Baizhu (Atractylodis Macrocephalae Rhizoma, twenty-five jin).
One ingredient, coarsely broken, soaked in two dan five dou of flowing eastward water in a non-leaky vessel for twenty days. Strain, pour the juice into a large basin. At night, wait for a meteor to pass, write one's name, and place it in the basin. Repeat for five nights until the juice turns red like blood. Use this to soak the yeast starter according to household brewing methods. Once the wine is ready, drink freely. After ten days, myriad diseases are cured; after one hundred days, white hair turns black, fallen teeth regrow, and the face gains luster. Long-term use promotes longevity. Avoid plum, peach, and sparrow meat. This wine is spiritually potent. For wind diseases, it protects the body with divine aid.

Gouqi Jiu (Lycium Wine)
Gouqi (Lycii Fructus, one hundred jin).
One ingredient, cut, boiled in four shi of flowing eastward water for one day and one night. Strain to obtain one shi of juice. Soak the yeast starter and brew according to household methods. Once ready, take the clear liquid and place it in a non-leaky vessel. Add six ingredients—Gan Dihuang (Rehmanniae Radix Preparata), Guixin (Cinnamomi Ramulus), Ganjiang (Zingiberis Rhizoma), Shanglu (Phytolaccae Radix), Zexie (Alismatis Rhizoma), Shujiao (Zanthoxyli Pericarpium)—each one sheng, ground into powder, placed in a silk bag, and soaked in the wine. Seal tightly. Bury three chi underground, covering firmly. After twenty days, bathe, dress properly, bow to immortals, then open. The wine should be golden-red. Drink one zhan or half sheng on an empty stomach at dawn. After ten days, all diseases heal; after twenty days, scars disappear. For malignant disease patients, mix one sheng of water with half sheng of wine, divide into five doses, and consume for cure. For those desiring food, take half sheng of green-white river stones (date/almond sized), boil in three sheng of water for one boil, add half ge of wine, and heat immediately for consumption.

Cui Shi Cang'er Jiu (Cui's Cocklebur Wine) treats severe wind malignant diseases, all types of wind, even toxic wind in the bone marrow, promoting vitality.
Canger (Cocklebur Fruit with stems, leaves, flowers, and seeds, one shi, harvested in August, chopped), Niuxigen (Achyranthis Bidentatae Radix, one sheng), Songye (Pinus Needle, two dou), Shanglugen (Phytolaccae Radix, two sheng, white variety).
The five items are chopped and measured. Boil in two dan five dou of water to obtain six dou of juice. If the cauldron is small, boil in portions. Take three dou of juice to soak one dou two sheng of yeast starter. Measure the starter higher than usual, adding five percent more due to the herbal strength consuming the starter. Reserve the remaining three dou of juice for mixing. Use one dan two dou of glutinous rice, divided into five batches. Wash and drain thoroughly.
Batch 1: On the first day, steam four dou of rice. Mix with nine sheng of herbal juice until cooked. Add three dou of finely cut Sheng Dihuang (Rehmanniae Radix Fresh) mixed with rice.
Batch 2: On the third day, steam three dou of rice. Mix with seven sheng of herbal juice. Add one dou of peeled and crushed Almond paste.
Batch 3: On the fifth day, steam two dou of rice. Mix with six and a half sheng of herbal juice. Add one dou of crushed Hemp seed.
Batch 4: On the seventh day, steam two dou of rice. Mix with four and a half sheng of herbal juice. Add one dou of crushed Sesame.
Batch 5: On the ninth day, steam one dou of rice. Mix with three sheng of herbal juice.
After these five batches, wait until the rice is fully consumed before steaming the next batch. It is not necessary to wait exactly two days between batches. If the wine taste is weak, add one or two dou more rice to strengthen it. Then strain the lees and drink half sheng according to standard methods. Those who cannot tolerate much should adjust according to capacity, maintaining a mild alcoholic sensation. Nighttime drinking is most suitable. Even if not treating wind diseases, this wine nourishes and strengthens spirit and body.

Wuma Dihuang Jiu (Black Sesame Rehmannia Wine) treats wind deficiency, tonifies insufficiency, removes myriad diseases, and has proven highly effective.
June 6th Yeast (four sheng, clean), Wangsi Oil Sesame (six dou five sheng, red variety from [Region], or substitute with Jusheng/Macrocarpa Seed, peeled and dried), Sheng Dihuang (Rehmanniae Radix Fresh, four dou, washed with cold/cool water, drained, cut; additionally, one shi of Sheng Dihuang boiled in one shi of water, strained through coarse cloth to yield six dou of juice; coat the jar interior with wax and hemp seed oil, steam to dry, then add the first three ingredients to soak). Danshen (Salviae Miltiorrhizae Radix), Sheng Shihu (Dendrobii Caulis), Niuxi (Achyranthis Bidentatae Radix), Duzhong (Eucommiae Cortex), Bi (Dioscoreae Hypoglaucae Rhizoma), Shengjiang (Zingiberis Rhizoma Fresh), each two jin; Renshen (Ginseng Radix et Rhizoma), eight liang.
The seven herbs are cut, placed in a raw silk bag, and soaked in the prepared Sheng Dihuang juice jar. Seal for seven days. Separately, take four dou of black beans, rub until clean, divide into four parts, lightly roast until fragrant. Use non-ashy, double-distilled wine (two dan eight sheng). Leach the beans three times per roast. Total twelve leaching cycles. Collect the leached wine in a separate vessel. Transfer the yeast juice and herbs into the large jar. Check the temperature of the jar after reheating the wine, then return the yeast juice and herbs to the jar. On that day, steam eight dou of fine glutinous rice. Pour the bean-leached wine into the jar. Seal for one or two nights. Once the rice is consumed, steam four dou more glutinous rice. Seal for another seven days. The wine is ready. Drink freely within limits. Maintain a slight moist sensation in the body. Increase dosage slightly at night; sweating is beneficial. Avoid wind and sexual activity. Strictly prohibit fuzzy peaches, mustard greens, raw vegetables, hot noodles, sour garlic, beef, and cold foods.
Initial yeast method: For every dou of yeast, soak in one dan one sheng of hot water, steam wine rice, and moisten with appropriate amount of hot broth. Do not add raw water. Each dou of rice makes excellent wine.
Double-distillation method: Once this wine is ready, use two dan eight sheng to leach beans.
For every dou of yeast, soak wine rice in one dou of hot water. For every dou of material, leach with four dou of clear wine, then steam rice. Do not add water. All washing vessels must use this wine and return it to the fermentation jar.
Medicinal wine brewing method: Place about five dou of medicine at the bottom of the jar, then add five dou of rice. Repeat until half full, then insert the medicine bag, alternating medicine and rice until full. Then seal.
Sealing method: Seal the jar mouth with seven layers of paper and one layer of cloth. Only brewers may enter the room; cats, dogs, and women are prohibited.

Another Gouqi Jiu (Lycium Wine) treats evil qi in the five viscera, thirst and wind-damp, reduces chest/hypochondriac qi, and treats head wind (originally "pain"). Strengthens sinews and bones, fortifies yin, promotes urination, fills marrow, builds muscle, resolves qi stagnation, treats five labors and seven injuries, removes retained food in the stomach, benefits ears and eyes, stops epistaxis and hematemesis, treats wind syndromes, tonifies middle, drains water, breaks accumulation/stasis/pus/lithiasis, promotes hair growth, treats cold damage and miasma toxicity, irritability and fullness, deficiency labor with panting, clears heat and breaks blood stasis, and treats Xianggangjiao swelling and bi.
Glutinous Rice (one shi, millet acceptable), Yeast (standard one dou for one shi rice, add five sheng for this formula), Gouqigen (Lycii Radix Cortex, twenty jin, scraped half-inch, chopped, soaked in one shi water for three days, boiled to yield five dou juice), Sheng Dihuang (Rehmanniae Radix Fresh, twenty jin, washed, finely cut, steamed with rice), Qiumazi (Autumn Hemp Seed, three dou, lightly steamed, leached with Gouqi decoction to yield juice), Xiangchi (Prepared Soybean Paste, two dou, boiled with Gouqi decoction to yield juice).
Steam the Sheng Dihuang with rice. Combine the three herbal juices (total five dou). If Sheng Dihuang is wet, use four dou: half to soak rice, half to mix with yeast and rice. Seal tightly. Press after fourteen days. Seal with mud. Wait another seven days. Initial fermentation uses two dou of hemp seed; too much may cause headache. Dietary restrictions: avoid raw, cold, sour, slippery foods, chicken, fish, noodles, garlic, greasy foods, white wine, and sexual activity. Rest for one to seven days after consumption.

Another Dihuang Jiu (Rehmannia Wine) treats emaciation, promotes vitality, boosts qi and strength, lightens the body, and brightens eyes. (Effective when used by Governor Gao of Yongzhou).
Sheng Dihuang (Rehmanniae Radix Fresh, one dan two dou, crushed to yield four dou juice), Xingren (Pruni Semen, one dou, remove tips/skins, roast until yellow, grind), Damaizi (Hemp Seed, one dou, roast and grind), Glutinous Rice (one shi, dried), Yeast (one dou five sheng, clean, scraped, dried, finely chopped).
Soak the yeast in four dou of Dihuang juice until active. Steam two dou of rice. Temperature should match human skin. Mix with yeast juice. When rice is consumed, steam one dou more rice and mix as before. Add one sheng two he each of Xingren and Hemp seed powder to the rice, mix into yeast juice. When consumed, steam one dou more rice and add one sheng two he each of Xingren and Hemp seed powder. Repeat this process eight times. Once boiling settles, seal with mud for fourteen days. Take clear liquid, warm dose one sheng, gradually increase to two sheng, twice daily. Promotes appetite. Long-term use removes myriad diseases. Especially good for women, promoting fertility.

Jin Xiao Wujia Jiu (Recent Effect Eucommia Wine)
Wujia Genjing (Acanthopanacis Cortex and Caulis, finely chopped five dou), June 6th Yeast Powder (three dou), Shumi (Millet, one shi, glutinous rice acceptable).
Mix five dou of water with Wujia in a large cauldron. Mark depth with wood. Add one dan five dou more water (total two shi). Boil rapidly until juice reduces to the mark. Strain through a clean basket lined with cloth into a fire pan. Collect five dou of juice, seal separately. Re-boil the Wujia dregs with water (adding fresh Wujia is better). Use this second decoction to wash rice and steam. Use the concentrated Wujia juice to soak yeast. Steam five dou of rice to brew. Divide remaining five dou into two batches. Brew as usual. Strain when ready, seal with honey. Dose: one zhan, warm. Gradually increase without drunkenness. Adding Yuanzhi (Polygalae Radix) powder (ten liang) during brewing is excellent. Xuanshen (Scrophulariae Radix) and Sheprou (Snake Skin Meat - likely a typo for a specific herb or rare ingredient, kept as literal translation) are also acceptable. The dregs are best eaten.

New Tea Substitute Formula
Huang (likely Huangqi or Huanglian, context suggests Huangqi/Astragali Radix or similar tonic, text says "Huang Tongcao"), Tongcao (Tetrapanacis Medulla), each two jin; Fuling (Poria), Ganjiang (Zingiberis Rhizoma Dried), Gan Ge (Puerariae Radix), each one jin; Sangbaipi (Mori Cortex), one jin; Shuniugen (Arctii Radix), three jin (add one jin if fresh); Sheng Gan Dihuang (Dried Rehmanniae Radix Fresh), Gouqigen (Lycii Radix Cortex, washed), Rendong (Lonicerae Japonicae Caulis, harvested in December, branches/leaves, dried, add five liang if fresh), Yiyiren (Coicis Semen), each ten liang.
Select high-quality roots from the region. Scrape and clean. Weigh, crush individually, and sieve through horse-hair sieve. Mix evenly, sieve again to ensure uniformity. Also chop Huangbai/Baipi (Bark of Mulberry/Cudrania root) and cook to make thick juice. Mix with flour to form dough, knead in mortar. Shape into bamboo-shaped cakes, 2.5 cun wide, less than 0.2 cun thick. Air dry. String over one hundred cakes using Kadsura vine or bamboo strips. Hang in ventilated shade. To use, roast over charcoal until fragrant (not burnt), grind in mortar. Decoct as needed to replace tea. Adjust thickness. Add little salt and stir frequently for smoothness. Tangerine peel and Bibai (Long Pepper) are also good. Expels wind, breaks qi stagnation, regulates Dan Shi (mineral pills), tonifies waist and legs, sharpens hearing and vision, strengthens muscles, relaxes sinews and bones, opens interstices. Treats head congestion, eye pain, heart deficiency, leg weakness, inability to walk. Effects are incalculable. Cures Xianggangjiao, lung qi hernia, cough upon ingestion. Highly effective for Xiao Zhong/Xiao Ke (diabetes/thirst). Many indications, not listed in detail. Immediate effect observed. Monks and scholars should drink frequently to harmonize viscera and vessels. Small doses are beneficial, reducing mental fatigue. Good for hunger/fullness. If made on the last month/day of the lunar year, it lasts ten years without spoiling.