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Flavor: pungent; Nature: warm; Toxicity: non-toxic. It treats various diseases, nourishes the spirit (Shen), harmonizes complexion, and serves as a pioneer and messenger among various herbs. Long-term consumption lightens the body, delays aging, imparts luster to the face, and maintains a youthful appearance like that of a child. It grows in the valleys, rocks, and cliffs of Jiaozhi and Guilin, is boneless, and is perfectly round like bamboo. Harvested at Start of Autumn. Tao Hongjing stated: Jiaozhi belongs to Jiaozhou, and Guilin belongs to Guangzhou, yet the "Shu Du Fu" states: "Jun Gui grows on cliffs." In common practice, one does not see those perfectly round like bamboo; only tender branches are split and rolled into circles, still used based on Cinnamon Twig, which is not true Jun Gui. The "Immortal Classics" mention using Jun Gui, stating that those with three layers are superior, indicating it is not the current Cinnamon Twig, but likely a different substance, requiring further investigation. The Tang Ben Zhu notes: "Jun" is a name for bamboo. The Tong Gui (Tube Cinnamon) used in ancient prescriptions corresponds to this, hence "three layers are superior." Its Tong Gui also has two or three layers of rolling leaves resembling persimmon leaves, with three central veins, and texture tight and thin like bamboo. The bark of both large and small branches is Jun Gui. However, the bark of large branches cannot roll heavily, tastes extremely bland, and is not used medicinally. Currently, it is only produced in Shaozhou. Yu Xi et al. carefully noted according to the Shu Ben Tu Jing: Leaves resemble persimmon leaves but are sharper, narrower, and glossy; flowers are white with yellow stamens, blooming in April, bearing fruit in May. Bark is greenish-yellow, thin and rolled like a tube, also named Tong Gui. Those that are thick, hard, and blandly flavored are called Ban Gui (Board Cinnamon). They are also not used medicinally. Harvested in March and July, dried in the sun.
The Tu Jing details are under the entry for Wen Gui.
The "Lie Xian Zhuan" records that Fan Li enjoyed eating Cinnamon, drank water, sought medicines, and was seen by generations of people. It also says: Gui Fu, a person from Xianglin, frequently consumed Cinnamon bark and leaves mixed with turtle brain. Han Zhong's poem on herb gathering mentions "Cinnamon of the Dark River," whose fruits were as large as chestnuts; obtaining and eating them granted longevity beyond heaven. Bie Shuo states: Carefully examining the various accounts regarding the similarities and differences of Cinnamon, it is nearly impossible to verify. Currently, what merchants from Jiaozhi and Guangzhou sell, and what physicians use, aligns most closely with Chen Cangqi's description. However, those that are thick-walled and strong in aroma/flavor are suitable for formulas treating Zang-Fu organs and the Lower Jiao; those that are thin and light are suitable for formulas dispersing pathogenic factors from the head and eyes. Thus, the "Ben Jing" states Jun Gui nourishes the spirit, while Mu Gui benefits joints. Zhang Zhongjing's "Shanghan Lun" uses Guizhi (Cinnamon Twig) for inducing sweating; Guizhi refers to branches, not the trunk. One selects true, thin, and light material capable of dispersion. Now, there is another type called Liu Gui (Willow Cinnamon), which refers to the tender, small branches of Cinnamon. These are especially suitable for formulas treating the Upper Jiao.