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Fifty jin of premium Zisun tea, sifted and cleaned through a sieve tube; fifty jin of Sumen roasted rice, similarly sifted and cleaned. Mix them evenly together, place them in a jade mill, and grind them into tea powder.

This is the powdered tea (Mo Cha) manufactured in Huzhou, Jiangnan, and presented as tribute.

This is the tea bud manufactured in Qingyuan Road, Jiangzhe, and presented as tribute; its taste and color surpass all other teas.

Select fresh, tender buds, steam them, and process them into Zisun tea. There are varieties such as Xianchun, Cichun, and Tanchun, but their tastes do not compare to that of Zisun Que She (Sparrow's Tongue).

(Originating from the Zhabei region, the taste is warm and sweet.)

(Originating from the local area, the taste is bitter and astringent; ghee should be added when decocting.)

(All originate from Sichuan.)

(Originate from Jiangzhe and Jiangxi.)

(Originate from Guangnan.)

(Originate from Heiyu.)

Generally speaking, various teas have a sweet and bitter taste, are slightly cold in nature, and are non-toxic. They eliminate phlegm-heat, quench thirst, promote urination, aid digestion and descend Qi, clear the mind, and reduce sleepiness.

First, boil water and filter it until clean. Add the tea buds and simmer briefly until ready.

Heat an iron wok until red-hot. Stir-fry Masige oil (ghee), milk, and tea buds together until prepared.

Take three spoonfuls of Yumo powdered tea. Mix with flour and ghee until a paste forms. Brew with boiling water.

Take two spoonfuls of Jinzi powdered tea. Mix with ghee. Take with boiled water.

Take one spoonful of Yumo powdered tea. Place in a bowl and grind evenly. Brew with rolling boiling water.

White Tea (one bag) Borneol in sheet form (3 qian) Baiyao Jian (0.5 qian) Musk (2 qian)
Grind them finely. Cook fragrant glutinous rice into porridge. Mix with the powder to form a dough, stamp into cakes.

(Taste is sweet and neutral, non-toxic.) Treats Xiao Ke (wasting-thirst syndrome), Fan Wei (regurgitation/vomiting), and Re Li (dysentery with heat). Currently, there is Jade Spring Water in the Western Hills, which is sweet and superior to other springs.

(Taste is sweet and neutral, non-toxic.) It treats sudden severe bleeding from the nine orifices; applying water mixed with flour stops the bleeding. It can also be used to wash eye cataracts/opacities. If thrown into wine or vinegar, it causes damage and spoilage. This refers to the first water drawn at dawn (Jing Hua Shui). Currently, the water for imperial use in the Inner Court is often sourced from Zoudian. Since the early Zhi Da era, Emperor Wuzong visited Liulin for Feifang (a hunting activity) and invited the Empress Dowager to watch. From then on, the route passed through Zoudian. Thirsty and desiring tea, he ordered Prince Pulanxi, Jin Jieniu Duoji, to prepare tea. The prince personally inspected various wells and found only one well whose water was particularly clear and sweet. He drew this water to brew tea for presentation. The Emperor praised its unique taste. The tea regularly presented by the Inner Court had unparalleled taste and color. Consequently, the prince was ordered to build a Guanyin Hall beside the well, cover the well with a pavilion, and protect it with railings, carving a stone tablet to record the event. Since then, the water for imperial use has been drawn daily from here. The soup and tea made from this water are significantly superior to those made from other sources; neighboring wells cannot compare. After boiling, this water becomes clear and crystal-like, appearing as one entity. Its weight is typically greater than that of other waters when compared by volume.