（《图经》）
【校正】自外类移入此。
【释名】时珍曰∶以味得名。
【集解】颂曰∶醋林子，生四川邛州山野林箐中。木高丈余，枝叶繁茂。三月开白花，
四出。九月、十月子熟，累累数十枚成朵，生青熟赤，略类樱桃而蒂短。熟时采之阴干，连
核用。土人以盐、醋收藏，充果食。其叶味酸，夷獠人采得，入盐和鱼
实
【气味】酸，温，无毒。
【主治】久痢不瘥，及痔漏下血，蛔咬心痛，小儿疳蛔，心腹胀满黄瘦，下寸白虫
，单捣为末，酒调一钱匕服之甚效。盐、醋藏者，食之生津液，醒酒止渴。多食，令人口
舌粗拆也（苏颂）。
（《唐本草》）
【校正】自木部移入此。
【释名】苦KT （搽、
颂曰∶郭璞云∶早采为荼，晚采为茗，一名 ，蜀人谓之苦荼。
陆羽云∶其名有五∶一荼，二 ，三 ，四茗
时珍曰∶杨慎《丹铅录》云∶荼，即古茶字（音途）。《诗》云“谁谓荼苦，其甘如荠”
是也。颜师古云∶汉时荼陵，始转途音为宅加切，或言六经无茶字，未深考耳。
【集解】《神农食经》曰∶荼茗生益州及山陵道旁。凌冬不死，三
恭曰∶茗生山南。汉中山谷。《尔雅》云∶ ，苦荼。郭璞注云∶树小似栀子。冬生叶，
可
颂曰∶今闽、浙、蜀荆、江湖、淮南山中皆有之，通谓之荼。春中始生嫩叶，蒸焙去苦
水，末之乃可饮。与古所食，殊不同也。陆羽《茶经》云∶茶者，南方嘉木。自一尺、二尺
至数十尺，其巴川峡山有两人合抱者，伐而掇之。木如瓜芦，叶如栀子，花如白蔷薇，实如
榈，蒂如丁香，根如胡桃。其上者生烂石，中者生砾壤，下者生黄土。艺法如种瓜，三岁
可采。阳崖阴林。紫者上，绿者次；笋者上，芽者次；叶卷者上，舒者次。在二月、三月、
四月之间，茶之笋者，生于烂石之间，长四五寸，若蕨之始抽，凌露采之。茶之芽者，发于
丛薄之上，有三枝、四枝、五枝，于枝颠采之。采得蒸焙封干，有千类万状也。略而言之∶
如胡人靴者蹙缩然，如 牛臆者廉 然，浮云出山者轮 然，飙风拂水者涵澹然，皆茶之精
好者也。如竹箨，如霜荷，皆茶之瘠老者也。其别者，有石楠芽、枸杞芽、枇杷芽，皆治风
疾。又有皂荚芽、槐芽、柳芽，乃上春摘其芽和茶作之。故今南人输官茶，往往杂以众叶。
惟茅芦竹箬之类不可入，自余山中草木芽叶，皆可和合，椿、柿尤奇。真茶性冷，惟雅州蒙
山出者温而主疾。毛文锡《茶谱》云∶蒙山有五顶，上有茶园，其中顶曰上清峰。昔有僧人
病冷且久，遇一老父谓曰∶蒙之中顶茶，当以春分之先后，多构人力，俟雷发声，并手采择，
三日而止。若获一两，以本处水煎服，即能祛宿疾；二两当眼前无疾，三两能固肌骨，四两
即为地仙矣。其僧如说，获一两余服之，未尽而疾瘳。其四顶茶园，采摘不废。惟中峰草木
繁密，云雾蔽亏，鸷兽时出，故人迹不到矣。近岁稍贵此品，制作亦精于他处。
陈承曰∶近世蔡襄述闽茶极备。惟建州北苑数处产者，性味与诸方略不同。今亦独名蜡
茶，上供御用。碾治作饼，日晒得火愈良。其他者或为芽，或为末收贮，若微见火便硬，不
可久收，色味俱败。惟鼎州一种芽茶，性味略类建茶，今汴中及河北、京西等处磨为末，亦
冒腊茶者，是也。
宗 曰∶苦荼即今茶也。陆羽有《茶经》，丁谓有《北苑茶录》，毛文锡有《茶谱》，蔡
宗颜有《茶对》，皆甚详。
然古人谓茶为雀舌、麦颗，言其至嫩也。又有新芽一发，便长寸余，其粗如针，最为上
品，其根干、水土力皆有余故也。雀舌、麦颗又在下品，前人未知尔。
时珍曰∶茶有野生、种生，种者用子。其子大如指顶，正圆黑色。其仁入口，初甘后苦
，最戟人喉，而闽人以榨油食用。二月下种，一坎须百颗乃生一株，盖空壳者多故也。畏水
与日，最宜坡地荫处。清明前采者上，谷雨前者次之，此后皆老茗尔。采、蒸、揉、焙、修
造皆有法，详见《茶谱》。茶之税始于唐德宗，盛于宋、元，及于我朝，乃与西番互市易马。
夫茶一木尔，下为民生日用之资，上为朝廷赋税之助，其利博哉。昔贤所称，大约谓唐人尚
茶，茶品益众。有雅州之蒙顶、石花、露芽、谷芽为第一，建宁之北苑龙凤团为上供。蜀之
茶，则有东川之神泉兽目，硖州之碧涧明月，夔州之真香，邛州之火井，思安黔阳之都濡，
嘉定之峨眉，泸州之纳溪，玉垒之沙坪。楚之茶，则有荆州之仙人掌，湖南之白露，长沙之
铁色，蕲州蕲门之团面，寿州霍山之黄芽，庐州之六安英山，武昌之樊山，岳州之巴陵，辰
州之溆浦，湖南之宝庆、茶陵。吴越之茶，则有湖州顾渚之紫笋，福州方山之生芽，洪州之
白露，双井之白毛，庐山之云雾，常州之阳羡，池州之九华，丫山之阳坡，袁州之界桥，睦
州之鸠坑，宣州之阳坑，金华之举岩，会稽之日铸。皆产茶有名者。其他犹多，而猥杂更甚。
按∶陶隐居注苦菜云∶酉阳、武昌、庐江、晋陵皆有好茗，饮之宜人。凡所饮物，有茗及木
叶、天门冬苗、菝 叶，皆益人。余物并冷利。又巴东县有真茶，火焙作卷结，为饮亦令人
不眠。俗中多煮檀叶及大皂李叶作茶饮，并冷利。南方有瓜芦木，亦似茗也。今人采槠、栎、
山矾、南烛、乌药诸叶，皆可为饮，以乱茶云。
叶
【气味】苦、甘，微寒，无毒
藏器曰∶苦寒，久食，令人瘦，去人脂，使人不睡。饮之宜热，冷则聚痰。
胡洽曰∶与榧同食，令人身重。
李鹏飞曰∶大渴及酒后饮茶，水入肾经，令人腰、脚、膀胱冷痛，兼患水肿、挛痹诸疾
。大抵饮茶宜热、宜少，不饮尤佳，空腹最忌之。
时珍曰∶服威灵仙、土茯苓者，忌饮茶。
【主治】 疮，利小便，去痰热，止渴，令人少睡，有力悦志（《神农食经》）。下气消
食。作饮，加茱萸
清头目，治中风昏愦，多睡不醒（好古）。治伤暑。合醋，治泄痢，甚效（陈承）。炒煎
饮，治热毒赤白痢。同芎 、葱白煎饮，止头痛
【发明】好古曰∶茗茶气寒味苦，入手、足厥阴经。治阴证汤药内入此，去格拒之寒，
及治伏阳，大意相
机曰∶头目不清，热熏上也。以苦泄其热，则上清矣。且茶体轻浮，采摘之时，芽 初
萌，正得春升之气，味虽苦而气则薄，乃阴中之阳，可升可降。利头目，盖本诸此。
汪颖曰∶一人好烧鹅炙爆，日常不缺。人咸防其生痈疽，后卒不病。访知其人每夜必啜
凉茶一碗，乃知茶能解炙爆之毒也。
杨士瀛曰∶姜茶治痢。姜助阳，茶助阴，并能消暑、解酒食毒。且一寒一热，调平阴阳
，不问赤、白、冷、热，用之皆良。生姜细切，与真茶等分，新水浓煎服之。苏东坡以此治
文潞公有效。
时珍曰∶茶苦而寒，阴中之阴，沉也，降也，最能降火。火为百病，火降则上清矣。然
火有五，火有虚实。若少壮胃健之人，心肺脾胃之火多盛，故与茶相宜。温饮则火因寒气而
下降，热饮则茶借火气而升散，又兼解酒食之毒，使人神思 爽，不昏不睡，此茶之功也。
若虚寒及血弱之人，饮之既久，则脾胃恶寒，元气暗损，土不制水，精血潜虚；成痰饮，成
痞胀，成痿痹，成黄瘦，成呕逆，成洞泻，成腹痛，成疝瘕，种种内伤，此茶之害也。民生
日用，蹈其弊者，往往皆是，而妇妪受害更多，习俗移人，自不觉尔。况真茶既少，杂茶更
多，其为患也，又可胜言哉？人有嗜茶成癖者，时时咀啜不止，久而伤营伤精，血不华色，
黄瘁痿弱，抱病不悔，尤可叹惋。晋干宝《搜神记》载∶武官因时病后，啜茗一斛二升乃止。
才减升合，便为不足。有客令更进五升，忽吐一物，状如牛脾而有口。浇之以茗，尽一斛二
升。再浇五升，即溢出矣。人遂谓之斛茗瘕。嗜茶者观此可以戒矣。陶隐居《杂录》言∶丹
丘子、黄山君服茶轻身换骨，《壶公食忌》言∶苦茶久食羽化者，皆方士谬言误世者也。按∶
唐右补阙母炅代茶饮序云∶释滞消拥，一日之利暂佳；瘠气侵精，终身之累斯大。获益则功
归茶力，贻患则不谓茶灾。岂非福近易知，祸远难见乎？又宋学士苏轼《茶说》云∶除烦去
腻，世故不可无茶，然暗中损人不少。空心饮茶入盐，直入肾经，且冷脾胃，乃引贼入室也。
惟饮食后浓茶漱口，既去烦腻，而脾胃不知，且苦能坚齿消蠹，深得饮茶之妙。古人呼茗为
酪奴，亦贱之也。时珍早年气盛，每饮新茗必至数碗，轻汗发而肌骨清，颇觉痛快。中年胃
气稍损，饮之即觉为害，不痞闷呕恶，即腹冷洞泄。故备述诸说，以警同好焉。又浓茶能令
人吐，乃酸苦涌泄为阴之义，非其性能升也。
【附方】旧六，新十四。
气虚头痛∶用上春茶末调成膏，置瓦盏内覆转，以巴豆四十粒，作二次烧烟熏之，晒干
乳细。每服一字，别入好茶末，食后煎服，立效。（《医方大成》）
热毒下痢∶《食医心镜》∶赤白下痢。
以好茶一斤，炙捣末，浓煎一、二盏服。久患痢者，亦宜服之。《直指》∶用蜡茶，赤痢
以蜜水煎服，白痢以连皮自然姜汁同水煎服。二、三服即愈。《经验良方》∶用蜡茶二钱，
汤点七分，入麻油一蚬壳和服，须臾腹痛大下即止。一少年用之有效。一方∶蜡茶末，以白
梅肉和丸。赤痢甘草汤下白痢乌梅汤下，各百丸。一方∶建茶合醋煎，热服，即止。
大便下血∶营卫气虚，或受风邪，或食生冷，或啖炙爆，或饮食过度，积热肠间，使脾
胃受伤，糟粕不聚，大便下利清血，脐腹作痛，里急后重，及酒毒一切下血，并皆治之。用
细茶半斤（碾末），川百药煎五个（烧存性）。每服二钱，米饮下，日二服。（《
产后秘塞∶以葱涎调蜡茶末，丸百丸，茶服自通。不可用大黄利药，利者百无一生。（郭
稽中《妇人方》）久年心痛十年、五年者∶煎湖茶，以头醋和匀，服之良
腰痛难转∶煎茶五合，投醋二合，顿服。（《食医心镜》）
嗜茶成癖∶一人病此，一方士令以新鞋盛茶令满，任意食尽，再盛一鞋，如此三度，自
不吃也。男用女鞋，女用男鞋，用之果愈也。（
解诸中毒∶芽茶、白矾等分，碾末，冷水调下。（《简便方》）
痘疮作痒∶房中宜烧茶烟恒熏之。
阴囊生疮∶用蜡面茶，为末。先以甘草汤洗，后贴之妙。（《经验方》）
脚丫湿烂∶茶叶嚼烂敷之，有效。（《摄生方》）
蠼 尿疮∶初如糁粟，渐大如豆，更大如火烙浆 ，疼痛至甚者。速以草茶，并蜡茶俱
可，以生油调敷。药至，痛立止。（《胜金
风痰颠疾∶茶芽、栀子各一两。煎浓汁一碗服。良久探吐。（
霍乱烦闷∶茶末一钱煎水，调干姜末一钱，服之即安。（《圣济总录》）
月水不通∶茶清一瓶，入沙糖少许，露一夜服。虽三个月胎亦通，不可轻视。（鲍氏）
痰喘咳嗽，不能睡卧∶好末茶一两，白僵蚕一两，为末，放碗内盖定，倾沸汤一小盏。
临卧，再添汤点服。（《瑞竹堂方》）
茶子
【气味】苦，寒，有毒。
【主治】喘急咳嗽，去痰垢。捣仁洗衣，除油腻（时珍）。
【附方】新三。
上气喘急，时有咳嗽∶茶子、百合等分。为末，蜜丸梧桐子大。每服七丸，新汲水下。
（《
喘嗽 ，不拘大人、小儿∶用糯米泔少许磨茶子，滴入鼻中，令吸入口服之。口咬竹
筒，少顷涎出如线。不过二、三次绝根，屡验。（《经验良方》）头脑鸣响，状如虫蛀，名大
白蚁∶以茶子为末，吹入鼻中，取效。（杨拱《医方摘要》）
（《图经》）
【校正】从外类移入此条。
【释名】李时珍说：因为味道而得名。
【集解】苏颂说：醋林子，生长在四川邛州山野林箐中。树木高一丈多，枝叶繁茂。三月开白花，四瓣。九月、十月果实成熟，累累数十枚成朵，生时青色熟时红色，略像樱桃但果蒂较短。成熟时采摘阴干，连核使用。当地人用盐、醋收藏，作为果品食用。其叶味酸，夷獠人采集后，加入盐和鱼一起烹饪。
【气味】酸，温，无毒。
【主治】久痢不愈，以及痔漏下血，蛔虫咬心痛，小儿疳积蛔虫，心腹胀满黄瘦，排出寸白虫。单捣为末，酒调服一钱匕，效果很好。用盐、醋贮藏的，食用可生津液，醒酒止渴。多食，会使人口舌粗糙（苏颂）。
（《唐本草》）
【校正】从木部移入此条。
【释名】郭璞说：早采为荼，晚采为茗，一名[茶]，蜀人谓之苦荼。陆羽说：它的名字有五种：一为荼，二为[茶]，三为[茶]，四为茗，五为[茶]。李时珍说：杨慎《丹铅录》说：荼，就是古茶字（音途）。《诗经》说“谁谓荼苦，其甘如荠”就是指的这个。颜师古说：汉代时的荼陵，才开始转途音为宅加切，有人说六经中没有茶字，是没有深入考证罢了。
【集解】《神农食经》说：荼茗生长在益州及山陵道旁。凌冬不死，三年生一叶。
王恭说：茗生长在山南汉中山谷。《尔雅》说：[茶]，苦荼。郭璞注说：树小似栀子。冬生叶，可煮作羹饮。
苏颂说：现在闽、浙、蜀荆、江湖、淮南山中都有，通称为荼。春中始生嫩叶，蒸焙去苦水，磨末乃可饮用。与古人所吃的，完全不同。陆羽《茶经》说：茶，是南方嘉木。自一尺、二尺至数十尺，巴川峡山有两人合抱的，砍伐而采摘之。木如瓜芦，叶如栀子，花如白蔷薇，实如榈，蒂如丁香，根如胡桃。上等的生长在烂石中，中等的生长在砾壤中，下等的生长在黄土中。种植方法像种瓜，三岁可采。阳崖阴林。紫者上等，绿者次等；笋者上等，芽者次等；叶卷者上等，舒者次等。在二月、三月、四月之间，茶的笋者，生长在烂石之间，长四五寸，像蕨菜刚抽出，带露采摘。茶的芽者，发于丛薄之上，有三枝、四枝、五枝，于枝颠采摘。采摘后蒸焙封干，有千类万状。简而言之：像胡人靴子蹙缩然的，像牛臆廉然浮出山的，像飙风拂水涵澹然的，都是茶的精好者。像竹箨，像霜荷，都是茶的瘠老者。其他的，有石楠芽、枸杞芽、枇杷芽，都治风疾。又有皂荚芽、槐芽、柳芽，乃上春摘其芽和茶制作。所以今南人输官茶，往往杂以众叶。只有茅芦竹箬之类不可入，其余山中草木芽叶，皆可和合，椿、柿尤奇。真茶性冷，只有雅州蒙山出的温而主疾。毛文锡《茶谱》说：蒙山有五顶，上有茶园，其中顶曰上清峰。昔有僧人病冷且久，遇一老父说：蒙之中顶茶，应当以春分之先后，多构人力，待雷发声，并手采摘，三日而止。若获一两，以本处水煎服，即能祛宿疾；二两当眼前无疾，三两能固肌骨，四两即为地仙矣。那僧人照做，获一两余服用，未尽而疾愈。其四顶茶园，采摘不废。只有中峰草木繁密，云雾蔽亏，鸷兽时出，故人迹不到。近年稍贵此品，制作亦精于他处。
陈承说：近世蔡襄述闽茶极备。只有建州北苑数处产的，性味与诸方略不同。今亦独名蜡茶，上供御用。碾治作饼，日晒得火愈良。其他的或为芽，或为末收贮，若微见火便硬，不可久收，色味俱败。只有鼎州一种芽茶，性味略类建茶，今汴中及河北、京西等处磨为末，也冒充腊茶的，就是这个。
宗 说：苦荼即今茶也。陆羽有《茶经》，丁谓有《北苑茶录》，毛文锡有《茶谱》，蔡宗颜有《茶对》，都很详细。然而古人谓茶为雀舌、麦颗，言其至嫩也。又有新芽一发，便长寸余，其粗如针，最为上品，其根干、水土力皆有余故也。雀舌、麦颗又在下品，前人未知尔。
李时珍说：茶有野生、种生，种者用子。其子大如指顶，正圆黑色。其仁入口，初甘后苦，最戟人喉，而闽人以榨油食用。二月下种，一坎须百颗乃生一株，盖空壳者多故也。畏水与日，最宜坡地荫处。清明前采者上等，谷雨前者次之，此后皆老茗。采、蒸、揉、焙、修造皆有法，详见《茶谱》。茶的税始于唐德宗，盛于宋、元，及于我朝，乃与西番互市易马。夫茶一木尔，下为民生日用之资，上为朝廷赋税之助，其利博哉。昔贤所称，大约谓唐人尚茶，茶品益众。有雅州之蒙顶、石花、露芽、谷芽为第一，建宁之北苑龙凤团为上供。蜀之茶，则有东川之神泉兽目，硖州之碧涧明月，夔州之真香，邛州之火井，思安黔阳之都濡，嘉定之峨眉，泸州之纳溪，玉垒之沙坪。楚之茶，则有荆州之仙人掌，湖南之白露，长沙之铁色，蕲州蕲门之团面，寿州霍山之黄芽，庐州之六安英山，武昌之樊山，岳州之巴陵，辰州之溆浦，湖南之宝庆、茶陵。吴越之茶，则有湖州顾渚之紫笋，福州方山之生芽，洪州之白露，双井之白毛，庐山之云雾，常州之阳羡，池州之九华，丫山之阳坡，袁州之界桥，睦州之鸠坑，宣州之阳坑，金华之举岩，会稽之日铸。皆产茶有名者。其他犹多，而猥杂更甚。按：陶隐居注苦菜云：酉阳、武昌、庐江、晋陵皆有好茗，饮之宜人。凡所饮物，有茗及木叶、天门冬苗、菝 叶，皆益人。余物并冷利。又巴东县有真茶，火焙作卷结，为饮亦令人不眠。俗中多煮檀叶及大皂李叶作茶饮，并冷利。南方有瓜芦木，亦似茗也。今人采槠、栎、山矾、南烛、乌药诸叶，皆可为饮，以乱茶云。
叶
【气味】苦、甘，微寒，无毒
藏器说：苦寒，久食，令人瘦，去人脂，使人不睡。饮之宜热，冷则聚痰。
胡洽说：与榧同食，令人身重。
李鹏飞说：大渴及酒后饮茶，水入肾经，令人腰、脚、膀胱冷痛，兼患水肿、挛痹诸疾。大抵饮茶宜热、宜少，不饮尤佳，空腹最忌之。
李时珍说：服威灵仙、土茯苓者，忌饮茶。
【主治】 疮，利小便，去痰热，止渴，令人少睡，有力悦志（《神农食经》）。下气消食。作饮，加茱萸清头目，治中风昏愦，多睡不醒（好古）。治伤暑。合醋，治泄痢，甚效（陈承）。炒煎饮，治热毒赤白痢。同芎 、葱白煎饮，止头痛。
【发明】寇宗奭说：茗茶气寒味苦，入手、足厥阴经。治阴证汤药内入此，去格拒之寒，及治伏阳，大意相...
张机说：头目不清，热熏上也。以苦泄其热，则上清矣。且茶体轻浮，采摘之时，芽 初萌，正得春升之气，味虽苦而气则薄，乃阴中之阳，可升可降。利头目，盖本诸此。
汪颖说：一人好烧鹅炙爆，日常不缺。人咸防其生痈疽，后卒不病。访知其人每夜必啜凉茶一碗，乃知茶能解炙爆之毒也。
杨士瀛说：姜茶治痢。姜助阳，茶助阴，并能消暑、解酒食毒。且一寒一热，调平阴阳，不问赤、白、冷、热，用之皆良。生姜细切，与真茶等分，新水浓煎服之。苏东坡以此治文潞公有效。
李时珍说：茶苦而寒，阴中之阴，沉也，降也，最能降火。火为百病，火降则上清矣。然火有五，火有虚实。若少壮胃健之人，心肺脾胃之火多盛，故与茶相宜。温饮则火因寒气而下降，热饮则茶借火气而升散，又兼解酒食之毒，使人神思爽，不昏不睡，此茶之功也。若虚寒及血弱之人，饮之既久，则脾胃恶寒，元气暗损，土不制水，精血潜虚；成痰饮，成痞胀，成痿痹，成黄瘦，成呕逆，成洞泻，成腹痛，成疝瘕，种种内伤，此茶之害也。民生日用，蹈其弊者，往往皆是，而妇妪受害更多，习俗移人，自不觉尔。况真茶既少，杂茶更多，其为患也，又可胜言哉？人有嗜茶成癖者，时时咀啜不止，久而伤营伤精，血不华色，黄瘁痿弱，抱病不悔，尤可叹惋。晋干宝《搜神记》载：武官因时病后，啜茗一斛二升乃止。才减升合，便为不足。有客令更进五升，忽吐一物，状如牛脾而有口。浇之以茗，尽一斛二升。再浇五升，即溢出矣。人遂谓之斛茗瘕。嗜茶者观此可以戒矣。陶隐居《杂录》言：丹丘子、黄山君服茶轻身换骨，《壶公食忌》言：苦茶久食羽化者，皆方士谬言误世者也。按：唐右补阙母炅代茶饮序云：释滞消拥，一日之利暂佳；瘠气侵精，终身之累斯大。获益则功归茶力，贻患则不谓茶灾。岂非福近易知，祸远难见乎？又宋学士苏轼《茶说》云：除烦去腻，世故不可无茶，然暗中损人不少。空心饮茶入盐，直入肾经，且冷脾胃，乃引贼入室也。惟饮食后浓茶漱口，既去烦腻，而脾胃不知，且苦能坚齿消蠹，深得饮茶之妙。古人呼茗为酪奴，亦贱之也。李时珍早年气盛，每饮新茗必至数碗，轻汗发而肌骨清，颇觉痛快。中年胃气稍损，饮之即觉为害，不痞闷呕恶，即腹冷洞泄。故备述诸说，以警同好焉。又浓茶能令人吐，乃酸苦涌泄为阴之义，非其性能升也。
【附方】旧六，新十四。
气虚头痛：用上春茶末调成膏，置瓦盏内覆转，以巴豆四十粒，作二次烧烟熏之，晒干乳细。每服一字，别入好茶末，食后煎服，立效。（《医方大成》）
热毒下痢：《食医心镜》：赤白下痢。以好茶一斤，炙捣末，浓煎一、二盏服。久患痢者，亦宜服之。《直指》：用蜡茶，赤痢以蜜水煎服，白痢以连皮自然姜汁同水煎服。二、三服即愈。《经验良方》：用蜡茶二钱，汤点七分，入麻油一蚬壳和服，须臾腹痛大下即止。一少年用之有效。一方：蜡茶末，以白梅肉和丸。赤痢甘草汤下白痢乌梅汤下，各百丸。一方：建茶合醋煎，热服，即止。
大便下血：营卫气虚，或受风邪，或食生冷，或啖炙爆，或饮食过度，积热肠间，使脾胃受伤，糟粕不聚，大便下利清血，脐腹作痛，里急后重，及酒毒一切下血，并皆治之。用细茶半斤（碾末），川百药煎五个（烧存性）。每服二钱，米饮下，日二服。（《...》）
产后秘塞：以葱涎调蜡茶末，丸百丸，茶服自通。不可用大黄利药，利者百无一生。（郭稽中《妇人方》）
久年心痛十年、五年者：煎湖茶，以头醋和匀，服之良。
腰痛难转：煎茶五合，投醋二合，顿服。（《食医心镜》）
嗜茶成癖：一人病此，一方士令以新鞋盛茶令满，任意食尽，再盛一鞋，如此三度，自不吃也。男用女鞋，女用男鞋，用之果愈也。（《...》）
解诸中毒：芽茶、白矾等分，碾末，冷水调下。（《简便方》）
痘疮作痒：房中宜烧茶烟恒熏之。
阴囊生疮：用蜡面茶，为末。先以甘草汤洗，后贴之妙。（《经验方》）
脚丫湿烂：茶叶嚼烂敷之，有效。（《摄生方》）
蠼 尿疮：初如糁粟，渐大如豆，更大如火烙浆 ，疼痛至甚者。速以草茶，并蜡茶俱可，以生油调敷。药至，痛立止。（《胜金...》）
风痰颠疾：茶芽、栀子各一两。煎浓汁一碗服。良久探吐。（《...》）
霍乱烦闷：茶末一钱煎水，调干姜末一钱，服之即安。（《圣济总录》）
月水不通：茶清一瓶，入沙糖少许，露一夜服。虽三个月胎亦通，不可轻视。（鲍氏）
痰喘咳嗽，不能睡卧：好末茶一两，白僵蚕一两，为末，放碗内盖定，倾沸汤一小盏。临卧，再添汤点服。（《瑞竹堂方》）
茶子
【气味】苦，寒，有毒。
【主治】喘急咳嗽，去痰垢。捣仁洗衣，除油腻（李时珍）。
【附方】新三。
上气喘急，时有咳嗽：茶子、百合等分。为末，蜜丸梧桐子大。每服七丸，新汲水下。（《...》）
喘嗽 ，不拘大人、小儿：用糯米泔少许磨茶子，滴入鼻中，令吸入口服之。口咬竹筒，少顷涎出如线。不过二、三次绝根，屡验。（《经验良方》）头脑鸣响，状如虫蛀，名大白蚁：以茶子为末，吹入鼻中，取效。（杨拱《医方摘要》）
(From "Tu Jing")
[Correction] Transferred from the external category to this entry.
[Names] Li Shizhen said: It is named after its taste.
[Collection and Explanation] Su Song said: Cuzilin grows in the wild mountains and forests of Qiongzhou, Sichuan. The tree is over one zhang (approx. 3.3 meters) high, with lush branches and leaves. In March, it opens white flowers with four petals. In September and October, the fruits ripen, hanging in clusters of dozens, green when raw and red when ripe, somewhat resembling cherries but with shorter pedicels. They are harvested when ripe, dried in the shade, and used with the seeds. Locals preserve them with salt and vinegar for consumption as fruit. Its leaves are sour; the Yi-Liao people collect them and cook them with salt and fish.
[Taste and Properties] Sour, warm, non-toxic.
[Indications] Chronic dysentery that does not heal, hemorrhoids and fistulas with bleeding, heart pain caused by roundworm biting, pediatric malnutrition with roundworms, abdominal distension and fullness with emaciation and yellowing, expulsion of tapeworm segments. Pounded alone into powder, taken with wine (one qianbi dose), it is very effective. Those preserved with salt and vinegar, when eaten, generate body fluids, sober up the drunk, and quench thirst. Excessive consumption causes roughness of the mouth and tongue (Su Song).
(From "Tang Bencao")
[Correction] Transferred from the Wood section to this entry.
[Names] Guo Pu said: Tea picked early is called Tu, late-picked tea is called Ming, also known as [Cha], and people in Shu call it Ku Tu. Lu Yu said: It has five names: one is Tu, two is [Cha], three is [Cha], four is Ming, five is [Cha]. Li Shizhen said: Yang Shen's "Danqian Lu" states that Tu is the ancient character for Cha (pronounced Tu). The "Book of Songs" says, "Who says Tu is bitter? Its sweetness is like shepherd's purse," which refers to this. Yan Shigu said: During the Han Dynasty, the place name Tuling began to change the pronunciation of Tu to Zhai Jia Qie. Some say the Six Classics do not contain the character Cha, which shows a lack of deep investigation.
[Collection and Explanation] "Shennong Shi Jing" states: Tu and Ming grow in Yizhou and along mountain paths. They do not die in winter, producing one leaf every three years.
Wang Gong said: Ming grows in the southern mountains of Hanzhong. The "Erya" states: [Cha], Ku Tu. Guo Pu's annotation says: The tree is small, resembling Gardenia. It has evergreen leaves, which can be boiled to make soup or drink.
Su Song said: Now they exist in Fujian, Zhejiang, Sichuan, Jing, Jianghu, and Huainan mountains, generally called Tu. Tender leaves sprout in spring, steamed and baked to remove bitterness, ground into powder before drinking. This differs greatly from what ancients ate. Lu Yu's "Cha Jing" states: Tea is a fine tree of the south. From one chi to several tens of chi, in Bachuan and Xishan there are trees requiring two people to embrace, cut down for picking. The wood resembles Gualu, leaves resemble Gardenia, flowers resemble white roses, fruits resemble palm nuts, pedicels resemble cloves, roots resemble walnuts. The best grows in rotten stones, medium quality in gravelly soil, inferior in yellow earth. Cultivation methods are like planting melons; harvestable after three years. Sunny cliffs and shady forests. Purple leaves are superior, green are secondary; bud-like shoots are superior, leafy buds are secondary; curled leaves are superior, flat leaves are secondary. Between February, March, and April, the shoot-type tea grows among rotten stones, four to five cun long, resembling newly unfurled ferns, harvested with dew. The bud-type tea emerges from thickets, having three, four, or five branches, harvested at the tips. After harvesting, they are steamed, baked, and sealed dry, resulting in thousands of varieties. Briefly speaking: those resembling the wrinkled boots of Hu people, those resembling the chest of a cow, those resembling clouds emerging from mountains, and those resembling wind brushing water are all the finest teas. Those resembling bamboo husks or frost-covered lotus leaves are poor and old teas. Others include Symplocos buds, Goji buds, and Loquat buds, all treating wind diseases. There are also Soapberry buds, Locust buds, and Willow buds, picked in early spring and mixed with tea for production. Thus, southern tribute teas often mix various leaves. Only Miscanthus, reed, and bamboo sheath leaves are unsuitable; other mountain plant buds and leaves can be blended, with Toona and Persimmon being particularly unique. True tea is cold in nature, except for that from Mengshan in Yazhou, which is warm and treats diseases. Mao Wenxi's "Cha Pu" states: Mengshan has five peaks, with tea gardens on them, the central peak being Shangqing Peak. Once, a monk suffered from chronic cold illness. An old man told him: For tea from the central peak of Mengshan, depending on whether it is before or after the Spring Equinox, mobilize manpower, wait for thunder to sound, and hand-pick for three days. If one liang is obtained, decocted with local water and taken, it can expel chronic illnesses; two liang ensures no disease in front of the eyes; three liang solidifies muscles and bones; four liang makes one an earthly immortal. The monk followed this advice, obtained slightly more than one liang, took it, and recovered before finishing it. The tea gardens on the other four peaks continue to be harvested. However, the central peak is dense with vegetation, obscured by clouds and mist, with fierce beasts appearing occasionally, so human footprints rarely reach there. In recent years, this variety has become slightly more expensive, and its processing is more refined than elsewhere.
Chen Cheng said: In recent times, Cai Xiang described Fujian tea extensively. Only those produced in several places in Bei Yuan, Jianzhou, have properties and tastes slightly different from others. Now exclusively named Wax Tea, offered for imperial use. Ground and made into cakes, sun-dried and fired, the better. Others are stored as buds or powder; if exposed to fire even slightly, they harden and cannot be stored long, losing color and taste. Only a type of bud tea from Dingzhou has properties and tastes somewhat similar to Jian tea. Now ground into powder in Bianzhong, Hebei, and Jingxi areas, it passes off as Wax Tea.
Zong Ying said: Ku Tu is today's tea. Lu Yu wrote "Cha Jing", Ding Wei wrote "Bei Yuan Cha Lu", Mao Wenxi wrote "Cha Pu", and Cai Zongyan wrote "Cha Dui", all very detailed. However, ancients referred to tea as Sparrow Tongue and Wheat Kernel, indicating extreme tenderness. When new buds emerge, growing over one cun long and thick as needles, they are the highest grade because their roots, stems, and soil-water strength are abundant. Sparrow Tongue and Wheat Kernel are considered lower grades, unknown to predecessors.
Li Shizhen said: Tea has wild and cultivated types; cultivated ones use seeds. The seeds are as large as a fingertip, perfectly round and black. The kernel tastes sweet first then bitter, irritating the throat most, while people in Fujian use it for pressing oil. Sown in February, one pit requires a hundred seeds to produce one plant, mostly due to empty shells. It fears water and direct sunlight, preferring shaded slopes. Picked before Qingming is superior, before Guyu is secondary; afterwards are all old tea. Harvesting, steaming, rolling, baking, and manufacturing all have methods, detailed in "Cha Pu". Tea taxation started in the Tang Dynasty under Emperor Dezong, flourished in Song and Yuan, and in our dynasty, was traded with Western Regions for horses. Tea is merely one tree, but below it provides daily necessities for the people, above it assists court taxes; its benefits are extensive. Ancient sages claimed roughly that Tang people valued tea, and tea varieties increased. Yazhou's Mengding, Shihua, Luya, and Guya were first; Jianning's Bei Yuan Longfeng Tuan was for tribute. Sichuan teas included Dongchuan's Shenquan Shoumu, Xiazhou's Bijian Mingyue, Kuizhou's Zhenxiang, Qiongzhou's Huojing, Si'an/Qianyang's Duru, Jiading's Emei, Luzhou's Naxi, and Yulei's Shaping. Chu teas included Jingzhou's Zhangxianzhang, Hunan's Bailu, Changsha's Tiese, Qizhou/Qimen's Tuanmian, Shouzhou's Huoshan Huangya, Luzhou's Lu'an Yingshan, Wuchang's Fanshan, Yuezhou's Baling, Chenzhou's Xupu, and Hunan's Baoqing and Chaling. Wu-Yue teas included Huzhou's Guzhi Zisun, Fuzhou's Fangshan Shengya, Hongzhou's Bailu, Shuangjing's Bai Mao, Lushan's Yunwu, Changzhou's Yangxian, Chizhou's Jiuhua, Yashan's Yangpo, Yuanzhou's Jieqiao, Mozhou's Jiukeng, Xuanzhou's Yangkeng, Jinhua's Ju'yan, and Kuaiji's Rizu. All are famous tea-producing areas. There are many others, even more mixed and impure. According to Tao Hongjing's annotation on bitter vegetables: Youyang, Wuchang, Lujiang, and Jinling all have good Ming, pleasant to drink. All consumed items, including Ming, tree leaves, Asparagus cochinchinensis seedlings, and Smilax leaves, benefit humans. Other substances are cold and purgative. Also, Badong County has true tea, fire-baked into rolled knots, drinking it also causes insomnia. Common people often boil檀 (Sandalwood?) leaves and large soap plum leaves for tea drinks, both cold and purgative. In the south, there is Gualu wood, also resembling tea. Nowadays, people pick leaves from Quercus, Oak, Symplocos, Vaccinium bracteatum, and Linderia acuminata for drinks, passing them off as tea.
Leaf
[Taste and Properties] Bitter, sweet, slightly cold, non-toxic.
Zang Cong said: Bitter and cold, long-term consumption makes one thin, removes body fat, and causes insomnia. Drinking should be hot; cold causes phlegm accumulation.
Hu Qia said: Eating with Torreya seeds makes the body feel heavy.
Li Pengfei said: Drinking tea when extremely thirsty or after alcohol enters the Kidney Meridian, causing cold pain in the waist, legs, and bladder, accompanied by edema, spasms, and bi-syndromes. Generally, tea should be drunk hot and in small amounts; abstaining is best; fasting is strictly forbidden.
Li Shizhen said: Those taking Glehnia root (Weilingxian) or Smilax glabra rhizome (Tufuling) should avoid tea.
[Indications] Treats sores, promotes urination, clears phlegm-heat, quenches thirst, reduces sleepiness, strengthens energy and improves mood ("Shennong Shi Jing"). Directs Qi downward and aids digestion. Made into a drink, adding Cornus officinalis clears the head and eyes, treats stroke with coma and excessive sleepiness (Hao Gu). Treats summerheat. Mixed with vinegar, treats diarrhea and dysentery, very effective (Chen Cheng). Stir-fried and decocted, treats heat-toxin red and white dysentery. Decocted with Ligusticum chuanxiong and scallion white, stops headache.
[Elucidation] Hao Gu said: Ming tea has cold Qi and bitter taste, entering the Hand and Foot Jueyin meridians. Adding this to decoctions for Yin syndromes removes the cold rejection, and treats hidden Yang, with the general idea being...
Zhang Ji said: Unclear head and eyes are due to heat steaming upward. Using bitterness to drain the heat clears the upper part. Moreover, tea body is light and floating; when picked, the buds just sprout, obtaining the ascending Qi of spring. Although the taste is bitter, the Qi is thin; it is Yang within Yin, capable of ascending and descending. Clearing the head and eyes is based on this.
Wang Ying said: A person loved roasted goose and fried foods, lacking none daily. People feared he would develop carbuncles, but ultimately did not get sick. Investigation revealed he drank a bowl of cool tea every night, realizing tea can resolve the toxicity of fried foods.
Yang Shaying said: Ginger tea treats dysentery. Ginger assists Yang, tea assists Yin, both can dispel summerheat and resolve alcohol/food toxins. One is cold, one is hot, balancing Yin and Yang; whether red, white, cold, or hot dysentery, using it is good. Slice fresh ginger finely, equal parts with true tea, decoct strongly with fresh water and take. Su Dongpo used this to treat Duke Wen Lugong with effect.
Li Shizhen said: Tea is bitter and cold, Yin within Yin, sinking and descending, best at reducing fire. Fire causes hundred diseases; when fire descends, the upper part clears. However, fire has five types, and fire has deficiency/excess. For young and strong people with robust stomachs, excess fire in Heart, Lung, and Spleen/Stomach makes tea suitable. Warm drinking allows fire to descend due to cold Qi; hot drinking allows tea to ascend and disperse due to fire Qi, additionally resolving alcohol/food toxins, making one mentally clear, not drowsy or sleepy, this is the merit of tea. For those with deficiency-cold and weak blood, long-term drinking makes Spleen/Stomach dislike cold, secretly damaging Yuan Qi, Earth failing to control Water, essence and blood secretly deficient; forming phlegm-fluid retention, stagnation and distension, flaccidity and bi-syndromes, jaundice and emaciation, vomiting and reflux, profuse diarrhea, abdominal pain, hernia masses, various internal injuries, this is the harm of tea. Daily life uses often fall into these pitfalls, especially women suffering more; customs change people, unaware. Moreover, true tea is scarce, mixed tea is more abundant, how can the harm be spoken of? Those addicted to tea, constantly chewing and swallowing, long-term damage to Ying and Jing, blood failing to nourish complexion, yellow and withered, weak, holding illness without regret, truly lamentable. Jin Dynasty Gan Bao's "Sou Shen Ji" records: A military officer, after seasonal illness, drank one hu two sheng of Ming tea before stopping. Reducing by one sheng or he became insufficient. A guest ordered five more sheng, suddenly vomited an object shaped like an ox spleen with a mouth. Pouring tea on it, consumed one hu two sheng. Pouring another five sheng, it overflowed. People called it Hu Ming Jia (Bucket Tea Mass). Tea addicts should beware of this. Tao Hongjing's "Za Lu" says: Danqiuzi and Huangshanjun took tea to lighten the body and change bones; "Hugong Shiji" says: Long-term consumption of bitter tea leads to ascension, all are alchemists' false words misleading the world. According to Tang Dynasty Right Remonstrator Mu Jiong's "Preface to Substituting Tea for Drink": Relieving stagnation and eliminating obstruction, daily benefits are temporarily good; wasting Qi invading essence, lifelong burden is great. Gaining benefits credits tea power; suffering harm does not blame tea disaster. Is it not that near blessings are easy to know, distant disasters hard to see? Also, Song Scholar Su Shi's "Cha Shuo" says: Removing vexation and grease, worldly affairs cannot lack tea, yet secretly harming people is not few. Drinking tea on an empty stomach with salt goes straight to Kidney Meridian, chilling Spleen/Stomach, leading thieves into the house. Only rinsing mouth with strong tea after meals removes vexation and grease, Spleen/Stomach unaware, and bitterness strengthens teeth and eliminates caries, deeply grasping the wonder of tea drinking. Ancients called Ming "Nu La" (Slave of Curd), also despising it. Li Shizhen in his youth had vigorous Qi, drinking several bowls of new Ming tea always, slight sweat emitted, muscles and bones clear, feeling very refreshing. Middle age, Stomach Qi slightly damaged, drinking immediately felt harmful, either bloating/vomiting or cold abdomen/profuse diarrhea. Thus recording all sayings to warn enthusiasts. Also, strong tea can induce vomiting, meaning sour/bitter urging discharge is Yin, not that its nature can ascend.
[Attached Formulas] Old six, new fourteen.
Qi Deficiency Headache: Use early spring tea powder mixed into paste, placed in a clay cup inverted, fumigated twice with smoke from forty Psoralea corylifolia seeds, dried and ground fine. Take one zi dose each time, mixed with good tea powder, decocted and taken after meals, immediate effect. ("Yifang Dacheng")
Heat-Toxin Dysentery: "Shiyi Xinjing": Red and white dysentery. Take one jin of good tea, roast and pound into powder, decoct strongly, drink one or two cups. Chronic dysentery patients should also take it. "Zhizhi": Use Wax Tea, red dysentery decocted with honey water, white dysentery decocted with natural ginger juice (with skin) and water. Two or three doses cure. "Jingyan Liangfang": Use two qian of Wax Tea, point with hot water to 70%, mix with one clam-shell of sesame oil and take, abdominal pain and profuse stool stop shortly after. Effective for a youth. Another formula: Wax tea powder mixed with white plum flesh into pills. Red dysentery with Licorice decoction, white dysentery with Mume decoction, 100 pills each. Another formula: Jian tea decocted with vinegar, taken hot, stops immediately.
Blood in Stool: Ying-Wei Qi deficiency, or wind-pathogen invasion, or eating raw/cold food, or fried/spicy food, or overeating, accumulating heat in intestines, injuring Spleen/Stomach, feces not gathering, stool clearing with blood, umbilical/abdominal pain, tenesmus, and all blood loss from alcohol toxin, all treated. Use half jin of fine tea (ground), five Chuan Baiyaojian (burned to retain char). Take two qian each time, with rice drink, twice daily. ("...")
Postpartum Constipation: Mix Scallion juice with Wax Tea powder, make 100 pills, take with tea for natural passage. Do not use Rhubarb purgatives; purging means death in hundreds of cases. (Guo Jizhong "Furen Fang")
Long-term Heart Pain (10 or 5 years): Decoct Hu tea, mix evenly with first-run vinegar, take well.
Severe Lower Back Pain Difficult to Turn: Decoct five he of tea, add two he of vinegar, take in one dose. ("Shiyi Xinjing")
Tea Addiction: One person suffered this; an alchemist instructed to fill a new shoe with tea until full, eat/drink freely until empty, refill another shoe, repeat three times, naturally stop eating/drinking. Men use women's shoes, women use men's shoes, using them indeed cures. ("...")
Resolve Various Poisons: Bud tea and Alum in equal parts, grind to powder, mix with cold water and take. ("Jianbian Fang")
Smallpox Itching: Burn tea smoke in the room to constantly fumigate.
Scrotal Sores: Use Wax Face Tea, grind to powder. First wash with Licorice decoction, then apply externally, excellent. ("Jingyan Fang")
Interdigital Erosion: Chew tea leaves and apply, effective. ("Shesheng Fang")
Urethritis Ulcers: Initially like millet grains, gradually enlarging to beans, larger like fire-brand blisters, severe pain. Quickly use grass tea or Wax Tea, mix with raw oil and apply. Upon application, pain stops immediately. ("Shengjin...")
Wind-Phlegm Epilepsy: Tea buds and Gardenia fruits, one liang each. Decoct strong juice, drink one bowl. Wait a while, induce vomiting. ("...")
Colic with Vexation: One qian tea powder decocted in water, mix with one qian dried ginger powder, take for relief. ("Shengji Zonglu")
Amenorrhea: One bottle of tea liquor, add a little rock sugar, expose overnight, take. Even three-month fetus will pass, do not underestimate. (Bao Shi)
Phlegm-Wheezing Cough, Unable to Sleep: One liang good fine tea, one liang white silkworm pupae, grind to powder, place in bowl, cover, pour one small cup of boiling water. Before bed, add more water and take. ("Ruizhutang Fang")
Tea Seeds
[Taste and Properties] Bitter, cold, toxic.
[Indications] Asthmatic急促 cough, remove phlegm crusts. Pound kernels to wash clothes, remove grease (Li Shizhen).
[Attached Formulas] New three.
Upper Body Asthma急促 with Occasional Cough: Tea seeds and Lily bulbs in equal parts. Grind to powder, honey-pill sized as wutong seeds. Take seven pills each time, with fresh drawn water. ("...")
Asthma/Cough, regardless of adult/child: Use a little rice washing water to grind tea seeds, drip into nose, let patient inhale and swallow. Bite bamboo tube, saliva comes out like thread after a short while. Not more than two or three times to eradicate roots, repeatedly verified. ("Jingyan Liangfang") Head ringing, resembling insect boring, named Da Baiyi: Grind tea seeds to powder, blow into nose, effective. (Yang Gong "Yifang Miaoya")