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Ming (Camellia sinensis leaves, late harvest), Ku Tu (Bitter Tea)

Ming, with a sweet and bitter taste, is slightly cold in nature and non-toxic. It primarily treats sores, promotes urination, removes phlegm-heat and thirst, and reduces sleepiness. Harvested in spring.

Ku Tu primarily regulates Qi downward, digests retained food. When prepared as a beverage, adding Cornus officinalis (Corni Fructus), Allium fistulosum (Scallion), and Zingiber officinale (Ginger) yields good results.

The *Tang Bencao* commentary states: The *Erya · Shi Mu* says: "Jia, Ku Tu." The annotation notes: The tree is small, resembling the Gardenia tree. Leaves grow in winter and can be boiled into a soup or drink.

Currently, early-harvested leaves are called Cha (Tea), while late-harvested leaves are called Ming, also known as Jia. People in Shu call it Ku Tu. It grows in the mountains of Hanzhong. According to Chen Cangqi's *Bencao*: Ming and Ku Tu are cold in nature. They break up heat, eliminate miasma, and promote the free flow of the Large and Small Intestines. It should be consumed hot; if cold, it causes phlegm accumulation. "Jia" refers to the tender leaves of Ming, pounded into cakes, which benefit from fire processing. Long-term consumption leads to weight loss, reduces body fat, and decreases sleep. (Originally appended to *Tang Bencao*)

The *Tu Jing* states: Ming and Ku Tu were not previously noted for their specific provinces of origin. Currently, they grow in the mountains of Fujian, Zhejiang, Sichuan, Jinghu, Jianghuai, and Huainan. The "Jia, Ku Tu" mentioned in the *Erya*. Guo Pu said: The tree is small, resembling the Gardenia. Leaves grow in winter and can be boiled into soup or drink. Now, early harvest is called Tu, late harvest is called Ming. Ming and Jia are what Shu people call Ku Tu. Now generally called Cha. Cha and Tu have similar pronunciations, hence the name. Tender leaves sprout in spring, are steamed and baked to remove bitter water, then powdered for drinking. This differs significantly from ancient consumption methods. The *Cha Jing* states: Tea is a fine tree of the South. It ranges from one to several tens of feet high. In Bachuan and Xia Mountains, there are trees requiring two people to embrace. After felling, they are picked. The wood resembles Zhao Lu, leaves resemble Gardenia, flowers resemble white roses, fruits resemble palm nuts, calyxes resemble cloves, and roots resemble walnuts. Its names are: one, Tu; two, Jia; three, She (pronunciation); four, Ming; five, Chuan. It also states: Varieties of tea include Zhi Qiao buds, Gou Qi buds, and Pi Pa buds, all treating wind diseases. There are also Zao Jia buds, Huai buds, and Liu buds, harvested in early spring and mixed with tea. Thus, southern officials' tribute tea often mixes various leaves. Only Mao Lu and Zhu Ruo types are unsuitable. Other mountain grass and tree buds and leaves can be mixed; Chun and Persimmon are particularly excellent. True tea is extremely cold in nature. Only that produced at Mengshan in Yazhou is warm and treats diseases. The *Cha Pu* states: Mengshan has five peaks, each with tea gardens. The central peak is named Shangqing Peak. Formerly, a monk suffered from chronic cold illness. An old man told him: "Tea from the central peak of Mengshan should be gathered around the Spring Equinox, mobilizing manpower, picking by hand after thunder sounds, stopping after three days. If one liang is obtained, decocted with local water and taken, it cures chronic diseases. Two liang limits previous illnesses, three liang solidifies the body and changes bones, four liang makes one an earthly immortal." The monk followed this, obtained over one liang, and recovered before finishing it. Picking continues on the other four peaks. Only the central peak is dense with vegetation, obscured by clouds and mist, with fierce beasts appearing occasionally, so human footprints rarely reach there. Recently, this product has become more expensive, and its production is finer than elsewhere. Its nature seems not very cold. Generally, drinking less tea awakens the mind and thoughts, but drinking too much causes disease. Therefore, Mother Jing's preface to Tea Drink states: "Relieving stagnation and eliminating obstruction brings temporary benefit for one day; consuming Qi and invading essence creates a lifelong burden."

Dietary Therapy states: Ming leaves promote large intestine function, remove heat, and resolve phlegm. Decocting and using the juice to cook porridge is beneficial. Also, tea regulates Qi downward, prevents drowsiness, and digests retained food. Those made on the same day are best. Steaming and pounding overnight. Using aged material induces wind and Qi disturbance. Market vendors sometimes mix in fresh buds of Huai and Liu trees.

Waitai Miyao: Treats sudden severe headache, not due to cold invasion or wind-stroke. The pathology involves phlegm in the chest and diaphragm, with rebellious Qi rushing upward, named Jue Tou Tong (Rebellious Headache). Vomiting brings relief. Boil Ming alone to make 2-3 sheng of beverage, adjust temperature, drink 1-2 sheng. Induce vomiting shortly after. Repeat until necessary. In severe cases, vomiting bile may be required to stop. It does not harm the person; recovery occurs when thirst arises.

Shiyi Xinjing: Treats dysentery with red and white discharge and heat-toxin dysentery. Take one jin of good tea, roast and powder, decoct strongly, drink one or two cups. Cured. Suitable for chronic dysentery. Also treats Qi obstruction and lower back pain preventing movement. Decoct 5 he of tea, add 2 he of vinegar, take in one dose.

Experience Formula: Treats sores on the scrotum. Use Wax-Face Tea as powder. First wash with Licorice decoction, then apply. Excellent.

Bingbu Shouji: Treats unbearable heart pain lasting ten or five years. Decoct Huzhou tea, mix with first-grade vinegar, take. Good.

Shengjin Fang: Treats wounds caused by earwig urine, starting like millet grains, growing to bean size, then like fire-brand blisters, causing extreme pain. Quickly use Grass Tea or Wax Tea, mix with raw oil and apply topically. Pain stops immediately upon application. Excellent.

Bieshuo: Carefully examining the *Tang Bencao* commentary citing *Erya*: "Leaves can be made into soup," likely incorrect. The tender ones are current tea buds, while year-old ones are old and hard. How can either be made into soup? Thus, it is likely incorrect. The *Tu Jing* states they grow in Fujian, Zhejiang, Sichuan, Jinghu, Jianghuai, and Huainan mountains, yet their natures vary. Cai Xiang's detailed records in *Mi Xue* mention that only a few places in Beiyuan, Jianzhou, Fujian produce this, with unique flavor profiles distinct from other regions. Now exclusively named La Cha (Wax Tea), processed into cakes, benefiting from daily fire exposure. Others are stored as buds, leaves, or powder; slight heat exposure alters them, making storage impossible, spoiling color and taste. Only Bud Tea from Dingzhou has a nature and taste somewhat similar to Jianzhou. Powdered in the Capital, Hebei, and Jingxi, it falsely claims the name La Cha. Recently, Jian tea is used to treat summerheat, mixed with vinegar to treat diarrhea, with great effect. Others can be compared and trusted. Differences are numerous. Current Jianzhou tribute grades are detailed in the *Cha Jing*.

Yanyi states: Ming and Ku Tu are now simply Tea. Texts include Lu Yu's *Cha Jing*, Ding Wei's *Beiyuan Cha Lu*, Mao Wenxi's *Cha Pu*, and Cai Zongyan's *Chashan Jiedui*, providing detailed explanations. Ancients referred to buds as Sparrow Tongue and Wheat Kernels, indicating utmost tenderness. Some new shoots grow over an inch long, slightly coarse like needles. Only long buds are premium grade because their roots, stems, soil, and water forces are abundant. Sparrow Tongue and Wheat Kernels are inferior grades; predecessors failed to fully recognize this, mistakenly evaluating them. Tang dynasty saying: "Relieving stagnation and eliminating obstruction brings temporary benefit for one day." This is apt; tea drinkers should understand its origins and consequences. Jin dynasty official Wen Qiao submitted a memorial offering 1000 jin of tea and 300 jin of Ming. Guo Pu said: Early harvest is Cha, late harvest is Ming. Ming is also called...