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Qinpi (Cortex Fraxini), grows in the valleys of Lujiang and Yuanju, and is now also found in various prefectures of Shaanxi and Heyang. The tree resembles Dalbergia (Rosewood) generally, with branches and trunks being greenish-blue. The leaves are about the size of a spoon head but not smooth; it has no flowers or fruits, and the root resembles that of Sophora (Chinese Scholar Tree). The bark is harvested in February and August and dried in the shade. The bark has white spots and is not rough, commonly called "Zimu" (Self-wood). When soaked in water, it turns emerald green; writing on paper with this water appears cyan, which indicates authenticity.

Ming (Tea leaf) and Ku (Bitter tea), previously unrecorded regarding their origin prefectures, are now found in mountains of Fujian, Zhejiang, Sichuan, Jinghu, Jianghuai, and Huainan. The "Jia" mentioned in *Erya* refers to bitter tea. Guo Pu stated: The tree is small like Gardenia jasminoides, evergreen in winter, and leaves can be boiled into soup for drinking. Now, early-picked ones are called "Tu", while late-picked ones are called "Ming". Ming and Tu are what Shu people call "Ku Tu" (Bitter Tea), now generally referred to as "Cha" (Tea). Due to the phonetic similarity between "Cha" and "Tu", it is named so. In spring, tender leaves emerge, which are steamed, baked to remove bitter juices, ground into powder, and then ready for consumption. This differs significantly from ancient consumption methods. *The Classic of Tea* states: Tea is a fine tree of the South. It ranges from one to two feet up to tens of feet high. In Bachuan and Xia Mountains, some trees are thick enough for two people to embrace; they are felled for harvesting. The wood resembles Citrullus colocynthis (Colocynth); leaves resemble Gardenia jasminoides; flowers resemble Rosa banksiae (White Rose); fruits resemble Areca catechu (Betel Nut); calyx resembles Syzygium aromaticum (Cloves); roots resemble Juglans regia (Walnut). Its names include: 1. Tu, 2. Jia, 3. She (pronounced 'she'), 4. Ming, 5. Chan. Varieties of tea also include buds of Aurantium (Citrus aurantium), Lycium chinense (Goji), and Eriobotrya japonica (Loquat), all treating wind disorders. Additionally, buds of Gleditsia sinensis (Chinese Honey Locust), Sophora japonica (Pagoda Tree), and Salix babylonica (Weeping Willow) are picked in early spring and mixed with tea. Thus, tribute teas from the South often mix various leaves, except for those of Phragmites communis (Reed) or bamboo sheaths; other mountain plant buds and leaves can be blended. Buds of Toona sinensis (Chinese Mahogany) and Diospyros kaki (Persimmon) are particularly unique. True tea has an extremely cold nature, whereas tea from Mengshan in Yazhou is warm and primarily treats diseases. *The Tea Manual* says: Mengshan has five peaks, each with tea gardens, the central peak being Shangqing Peak. Once, a person suffering from chronic cold disease met an old man who said: "For Mengshan's central peak tea, hire ample labor around the Spring Equinox. Wait for thunder to sound, then hand-pick for three days. One tael, decocted with well water, cures chronic ailments; two taels ensure current health; three taels transform the bones; four taels make one an Earth Immortal." Monk Rushuo obtained over one tael, and his illness healed before finishing it. Harvesting continues at the other four peaks without cessation. Only the central peak is dense with vegetation, shrouded in clouds and mist, with fierce beasts appearing occasionally, making it inaccessible to humans. Recently, this variety has become more expensive, and its processing is superior to other regions; its nature seems less cold. Generally, drinking little tea awakens the mind, but excessive drinking causes disease. Thus, the preface to *Mother Jing's Tea Drink* in the Tang Dynasty states: "It clears stagnation and resolves obstruction; failing to drink for a day brings temporary relief, but consuming qi and essence is a lifelong burden," which is highly accurate.