气味辛温，无毒。主上气咳逆，结气，喉痹，吐吸，利关节，补中益气。久服通神，轻
身不老。
（《本经》有牡桂、菌桂之别，今但以桂摄之。桂木臭香，性温，其味辛甘。始出桂阳
山谷
及合浦、交趾、广州、象州、湘州诸处。色紫黯，味辛甘者为真。若皮色黄白，味不辛甘，
香不触鼻，名为柳桂，又名西桂。今药肆中此桂居多。真广者，百无一二。西桂只供发散，
不能助心主之神，壮木火之气，用者不可不择。上体枝干质薄，则为牡桂。牡，阳也。
枝干
治阳本乎上者，亲上也。下体根 质浓，则为菌桂。菌，根也。根 治阴本乎下者，亲下也
。仲祖《伤寒论》有桂枝加桂汤，是牡桂、菌桂并用也。又云∶桂枝去皮，去皮者，只取稍
尖嫩枝，外皮内骨皆去之不用。是枝与干又各有别也，今以枝为桂枝，干为桂皮，为官桂，
即《本经》之牡桂也。根为肉桂，去粗皮为桂心，即《本经》之菌桂也。生发之机在于干枝
，故录《本经》牡桂主治，但题以桂而总摄焉。）
桂木凌冬不凋，气味辛温，其色紫赤，水中所生之木火也。上气咳逆者，肺肾不交，则
上气
而为咳逆之证。桂启水中之生阳，上交于肺，则上气平而咳逆除矣。结气喉痹者，三焦之气
，
不行于肌腠，则结气而为喉痹之证。桂秉少阳之木气，通利三焦，则结气通而喉痹可治矣。
吐吸者，吸不归根，即吐出也。桂能引下气与上气相接，则吸入之气，直至丹田而后出，故
治吐吸也。关节者，两肘两腋、两髀两 ，皆机关之室。周身三百六十五节，皆神气之所游
行。桂助君火之气，使心主之神，而出入于机关，游行于骨节，故利关节也。补中益气者，
补中焦而益上下之气也。久服则阳气盛而光明，故通神。三焦通会元真于肌腠，故轻身不老
。
气味辛温，无毒。主治上气咳逆，结气，喉痹，吐吸，利关节，补中益气。长期服用可通神，使身体轻健、延缓衰老。
（《神农本草经》中有牡桂、菌桂的区别，现在统一以“桂”来概括。桂木的气味芳香，性质温和，味道辛甘。最初产于桂阳山谷以及合浦、交趾、广州、象州、湘州等地。颜色紫暗、味道辛甘的为真品。如果皮色黄白，味道不辛甘，香气不冲鼻，称为柳桂，又名西桂。如今药铺中这种桂居多。真正的广桂，百无一二。西桂只能用于发散，不能助心主之神，壮木火之气，使用者不可不选择。上部枝干质地薄，则为牡桂。牡，属阳。枝干治疗阳气本乎上的病症，亲附于上。下部根茎质地厚，则为菌桂。菌，指根。根茎治疗阴气本乎下的病症，亲附于下。张仲景《伤寒论》中有桂枝加桂汤，是牡桂、菌桂并用的例子。又说：桂枝需去皮，去皮是指只取稍尖的嫩枝，外皮和内层木质部都去掉不用。这说明枝与干又有区别。现在将枝称为桂枝，干称为桂皮，即官桂，也就是《神农本草经》中的牡桂。根称为肉桂，去掉粗皮后为桂心，也就是《神农本草经》中的菌桂。生发之机在于干枝，所以记录《神农本草经》中牡桂的主治功效，但题目仅以“桂”统称。）
桂木凌冬不凋，气味辛温，颜色紫赤，是水中所生的木火之性。上气咳逆的病症，是因为肺肾不交，导致上气而为咳逆证。桂能激发水中的生阳之气，上交于肺，则上气平而咳逆消除。结气和喉痹的病症，是三焦之气不行于肌腠，导致结气而为喉痹证。桂秉受少阳的木气，通利三焦，则结气通而喉痹可治。吐吸的症状，是吸气不能归根，随即吐出。桂能引下气与上气相接，使吸入之气直达丹田而后呼出，所以治疗吐吸。关节部位，两肘、两腋、两髀、两膝，都是机关之所。周身三百六十五节，都是神气游行的地方。桂辅助君火之气，使心主之神出入于机关，游行于骨节，所以利于关节。补中益气，是补益中焦而增益上下之气。长期服用则阳气盛而光明，所以能通神。三焦通会元真之气于肌腠，所以身体轻健、延缓衰老。
Taste: Pungent, warm. Toxicity: Non-toxic. Indications: Upper qi with cough and counterflow (Shangqi ke ni), stagnant qi (Jieqi), throat obstruction (Houbi), vomiting and inhalation (Tuxi), benefits joints (Li guanjie), tonifies the middle and augments qi (Bu zhong yi qi). Long-term consumption promotes spiritual clarity (Tongshen), lightens the body, and delays aging.
(Note: The *Shennong Bencao Jing* distinguishes between Mugui (Mugui, 牡桂) and Jungui (Jungui, 菌桂); currently, "Guizhi" (Cinnamon Twig) is used to encompass both. The wood of Cinnamomum has a fragrant odor, a warm nature, and a pungent-sweet taste. It originally grew in the valleys of Guiyang, as well as Hepu, Jiaozhi, Guangzhou, Xiangzhou, and other places. Those with purple-dark color and pungent-sweet taste are authentic. If the bark is yellowish-white, lacks pungency and sweetness, and its fragrance does not strike the nose, it is called Liugui (Willow Cinnamon) or Xigui (Western Cinnamon). This type is predominant in modern pharmacies. Authentic Guanggui accounts for less than one percent. Xigui can only be used for dispersing exterior pathogens but cannot assist the Spirit of the Heart Master or strengthen Wood-Fire Qi; users must be selective. The upper branches and trunks have thin texture, constituting Mugui. "Mu" denotes Yang. Branches and trunks treat conditions where Yang originates from above, adhering to the upper part. The lower roots have thick texture, constituting Jungui. "Jun" refers to root. Roots treat conditions where Yin originates from below, adhering to the lower part. Zhang Zhongjing's *Shanghan Lun* contains Guizhi Jia Guizhi Tang (Cinnamon Twig Plus Cinnamon Twig Decoction), which uses both Mugui and Jungui. It also states: "Guizhi requires peeling." Peeling means taking only the tender tips of the branches, discarding both the outer bark and the inner woody core. Thus, branches and trunks differ. Currently, branches are called Guizhi (Cinnamon Twig), while trunks are called Guipi (Cinnamon Bark), also known as Guangui (Official Cinnamon), which corresponds to Mugui in the *Shennong Bencao Jing*. Roots are called Rougui (Cinnamon Bark), and after removing the coarse bark, they become Guixin (Cinnamon Heart), corresponding to Jungui in the *Shennong Bencao Jing*. The mechanism of growth lies in the trunk and branches; therefore, the indications for Mugui from the *Shennong Bencao Jing* are recorded, but titled simply as "Gui" (Cinnamon) to encompass all.)
The Cinnamomum tree remains evergreen through winter. Its taste is pungent and warm, and its color is purple-red, representing Wood-Fire generated within Water. Upper qi with cough and counterflow arises from the lack of interaction between the Lung and Kidney, causing upper qi to manifest as cough and counterflow. Cinnamon stimulates the generating Yang within Water, sending it upward to the Lung, thereby calming upper qi and eliminating cough. Stagnant qi and throat obstruction occur when Sanjiao Qi fails to circulate in the muscle interstices, leading to stagnant qi and throat obstruction. Cinnamon embodies the Wood Qi of Shaoyang, unblocking and benefiting the Sanjiao, thus resolving stagnant qi and treating throat obstruction. "Tuxi" refers to inhalation failing to return to its root, resulting in immediate exhalation/vomiting. Cinnamon draws lower qi to connect with upper qi, allowing inhaled air to reach the Dantian before being exhaled, hence treating Tuxi. Joint areas—both elbows, axillae, thighs, and knees—are chambers of mechanical movement. The 365 joints throughout the body are pathways for Shen Qi (Spiritual Qi) circulation. Cinnamon assists the Qi of Monarch Fire, enabling the Spirit of the Heart Master to enter and exit the mechanical chambers and circulate through the bone joints, thereby benefiting joint mobility. Tonifying the middle and augmenting qi involves supplementing the Middle Jiao to enhance qi in the upper and lower regions. Long-term consumption leads to abundant Yang Qi and brightness, promoting spiritual clarity. When Sanjiao integrates Yuanzhen Qi (Original True Qi) in the muscle interstices, the body becomes light and aging is delayed.