Library

*Cha Shu* (Tea Manual) records: The tea produced in Luojie Mountain, Changxing, is suspected to be the Guzhu Zisun (Purple Bamboo Shoot) tea mentioned by ancient people. This tea grows in the mountains and is called "Luojie"; a family surnamed Luo lived in seclusion there, hence the name "Luojie". *Xiwu Zhicheng* (Branches of Western Wu) records: People in Huzhou do not value Guzhu tea but value Luojie tea. Among the best varieties of Guzhu tea, its flavor has already fallen short of Longjing tea; although the tender shoots of Luojie tea are elegant and refined, the leaves are coarse and carry a grassy odor.

The *Jiaxing Changxing County Gazetteer* records: Luojie tea is produced behind the Earth God Temple on the west side of Hutong Mountain. The tea produced there is of the best quality, and people from Wu highly cherish it. Generally, tea is best when picked before the first rains of spring; however, Luojie tea only opens for picking after Lixia (Start of Summer). At this time, the stems are thick and leaves dense, with a slight bamboo shoot aroma. It is still the buds like sparrow tongues six or seven days before summer that are hardest to obtain. However, because the area behind the temple faces west and receives sunlight, it is hailed as good tea, yet it is not as good as Dongshan facing south, which alone receives yang qi and is exclusively called "Immortal Product," covering only dozens of mu. Tea produced in flat lands is mostly affected by earthy qi, so its texture is turbid. Luojie tea is produced on high mountain rocks, purely composed of the clear and empty qi of wind and dew, thus it is worthy of esteem. *Changwu Zhi* (Records of Superfluous Things) states: Tea from Changxing, Zhejiang, is good and also very expensive. Currently, Jingxi tea is slightly inferior. When picking tea, it need not be too fine; if too fine, the buds have just sprouted and lack sufficient flavor. It need not be too green; if too green, the tea is old and lacks tenderness. Only those that are green with leaves, round, and dense are superior. They should not be sun-dried; instead, they should be roasted over charcoal fire, fanned to cool, lined with bamboo leaf sheaths, stored in jars at a high place, because tea prefers warmth and dryness while avoiding cold and dampness.

Taste is sweet, aroma is fragrant, nature is neutral. It clears phlegm and benefits the lungs, relieves irritability, and reduces abdominal distension.

Secret recipe for treating cough from *Yixue Zhinan* (Medical Guide): Use Chuanbeimu (Fritillariae Bulbus) and tea leaves, each one qian, and rice sugar three qian. Grind them into powder together and take with boiling water.

Produced in Taiwan, deep in the mountains where trees block the view, fog and dew are dense, and neither morning sunlight nor evening glow can penetrate. Its color is green like Songluo tea. Every year, the Tongshi (official title) collects it. Its nature is extremely cold; it is most effective in treating heat syndromes and can induce the eruption of smallpox/variolous eruptions.

*Taiwan Zhi* (Gazetteer of Taiwan) records: It belongs to the grass category, with five-petaled yellow flowers. Leaves resemble melon seeds, also having five lobes/petals. Roots resemble vines; they are dug up and dried in the sun. If one feels unwell due to epidemic qi, brewing it as tea treats abdominal distension caused by epidemic diseases or feelings of stifling depression and discomfort.