出云南普洱府，成团，有大、中、小三等。 云南志∶普洱山在车里军民宣慰司北，其
上产
茶，性温味香，名普洱茶。南诏备考∶普洱府出茶，产攸乐、革登、倚邦、莽枝、蛮专、慢
撒六茶山，而以倚邦、蛮专者味较胜。味苦性刻，解油腻牛羊毒，虚人禁用。苦涩，逐痰下
气，刮肠通泄。
按∶普洱茶大者，一团五斤如人头式，名人头茶，每年入贡，民间不易得也。有伪作者，
名
川茶，乃川省与滇南交界处土人所造，其饼不坚，色亦黄，不如普洱清香独绝也。普洱茶膏
黑如漆，醒酒第一。绿色者更佳，消食化痰，清胃生津，功力尤大也。物理小识∶普雨茶蒸
之成团，狗西番市之，最能化物，与六安同（按∶普雨即普洱也）。
普洱茶膏能治百病，如肚胀受寒，用姜汤发散，出汗即愈；口破喉颡，受热疼痛，用五
分噙
皮血者，研敷立愈。
闷 百草镜云∶此症有三，一风闭、二食闭、三火闭，惟风闭最险，凡不拘何闭，用
茄梗
伏月采，风干，房中焚之，内用普洱茶二钱煎服，少顷尽出，费容斋子患此，已黑黯不治，
得此方试效。
粤志∶东莞人以脂麻薯油，杂茶叶煮煎而成。
去风湿，解除食积，疗饥。
出湖南，粗梗大叶，须以水煎，或滚汤冲入壶内，再以火温之，始出味，其色浓黑，味
苦中
带甘，食之清神和胃。
性湿，味苦微甘，下膈气、消滞，去寒 。
湘潭县志∶茶谱有潭州铁色茶，即安化县茶也，今京师皆称湘潭茶。
产于云南普洱府，制成茶团，分为大、中、小三个等级。《云南志》记载：普洱山位于车里军民宣慰司以北，山上出产茶叶，性温味香，称为普洱茶。《南诏备考》记载：普洱府出产茶叶，产自攸乐、革登、倚邦、莽枝、蛮专、慢撒六座茶山，其中以倚邦、蛮专所产的茶味道较为优越。其味苦性烈，能化解油腻和牛羊肉的毒性，体虚者禁用。其苦涩之性，能祛除痰液、降逆下气，刮除肠中积滞并通泄大便。
按语：普洱茶中较大的茶团，重五斤，形状如人头，称为“人头茶”，每年进贡朝廷，民间难以得到。有伪造的，称为“川茶”，是四川与云南南部交界处当地人制造的，其茶饼不坚硬，颜色也发黄，不如普洱茶清香独特。普洱茶膏黑如漆色，醒酒效果第一。绿色的更佳，能消食化痰、清胃生津，功效尤其显著。《物理小识》记载：普雨茶（注：普雨即普洱）蒸制后成团，被西番人购买，最能消化食物，功效与六安茶相同。
普洱茶膏能治疗多种疾病，如腹部胀满受寒，用姜汤发散寒气，出汗后即可痊愈；口腔破损咽喉疼痛，因受热所致，取五分含有血色的噙皮（一种药材），研碎敷用，立即痊愈。
闷症：《百草镜》记载：此症有三种，一是风闭，二是食闭，三是火闭，其中风闭最为危险。无论哪种闭症，都用茄子梗在农历七月采集，风干后在房内焚烧，内服二钱普洱茶煎剂，不久病邪即可排出。费容斋之子患此症，面色已黑黯无法救治，试用此方后见效。
广东地方志记载：东莞人用芝麻薯油混合茶叶煮煎而成。能去除风湿，解除食积，缓解饥饿。
产于湖南，粗梗大叶，必须用水煎煮，或用滚水冲入壶内，再用火温热，才能出味，其色浓黑，味苦中带甘，食用后可清神和胃。
性湿，味苦微甘，下行膈间之气、消除停滞，去除寒气。
《湘潭县志》记载：《茶谱》中有潭州铁色茶，就是安化县的茶，如今京城都称之为湘潭茶。
Produced in Pu'er Prefecture, Yunnan Province, it is formed into tea cakes of three sizes: large, medium, and small. *Yunnan Zhi* (Records of Yunnan) states: Mount Pu'er is located north of the Cheli Military and Civilian Pacification Commission; tea grows on its slopes, possessing a warm nature and fragrant taste, known as Pu'er Tea. *Nanzhao Kaobu* (Examination of Nanzhao History) records: Pu'er Prefecture produces tea from six tea mountains: Youle, Gedeng, Yibang, Mangzhi, Manzhuān, and Mansa, among which those from Yibang and Manzhuān are considered superior in taste. Its bitter flavor and harsh nature resolve greasy food and the toxicity of beef and mutton; it is contraindicated for persons with deficiency. Its astringent and bitter properties expel phlegm, direct Qi downward, scrape intestinal accumulation, and promote purgation.
Note: The largest Pu'er tea cakes weigh five jin and are shaped like a human head, known as "Head Tea" (Rén Tóu Chá), offered annually as tribute to the court, making them rare in folk markets. Counterfeits exist, called "Sichuan Tea," manufactured by locals at the border between Sichuan and southern Yunnan; their cakes are not firm and have a yellowish color, lacking the unique fresh fragrance of genuine Pu'er tea. Pu'er tea paste is black as lacquer and is the best for sobering up. Green-colored paste is even better, resolving food stagnation, transforming phlegm, clearing the stomach, and generating fluids, with particularly potent efficacy. *Wuli Xiaoshi* (Small Knowledge of Physical Principles) records: Puyu Tea (note: Puyu refers to Pu'er) is steamed into cakes, traded by Western Tibetans, and is most effective in digesting food, similar to Lu'an Tea.
Pu'er tea paste can treat various ailments. For abdominal distension due to cold, disperse the cold with ginger soup; sweating leads to recovery. For oral ulcers and sore throat caused by heat, take five fen of Qingpi (Citrus reticulata peel) containing blood residue, grind it, and apply externally for immediate relief.
Miasma/Closure Syndrome: *Baicao Jing* (Mirror of Hundred Herbs) states: This syndrome has three types: Wind Closure, Food Closure, and Fire Closure, with Wind Closure being the most dangerous. Regardless of the type, collect eggplant stems in the seventh lunar month, air-dry them, and burn them indoors. Internally, decoct two qian of Pu'er tea; shortly after, the pathogenic factors will be expelled. Son of Fei Rongzhai suffered from this condition, his complexion having turned dark and untreatable, but he recovered after trying this prescription.
Guangdong Local Records state: People in Dongguan boil sesame and sweet potato oil mixed with tea leaves. It dispels wind-dampness, resolves food stagnation, and alleviates hunger.
Produced in Guangxi, also made into brick tea. It eliminates miasma and detoxifies, treating bloody and non-bloody dysentery.
Produced in Hunan, featuring coarse stems and large leaves. It must be decocted in water or brewed with boiling water in a pot, then kept warm over fire to release its flavor. Its color is deep black, and its taste is bitter with a hint of sweetness; consuming it clears the mind and harmonizes the stomach.
It has a damp nature and a bitter, slightly sweet taste. It directs Qi downward from the diaphragm, eliminates stagnation, and dispels cold.
*Xiangtan County Gazetteer* records: *Cha Pu* (Tea Manual) mentions Tanzhou Iron-Color Tea, which is Anhua County tea; today, the capital city calls it Xiangtan Tea.