\r茗、苦KT \pd333.bmp\r
茗，味甘、苦，微寒，无毒。主 疮，利小便，去痰热、渴，令人少睡。春采之。
苦KT ，主下气，消宿食。作饮，加茱萸、葱、姜等良。
唐本注云∶《尔雅·释木》云∶ ，苦KT 。注∶树小似栀子。冬生叶，可煮作羹饮。
今呼早采者为茶晚取者为茗，一名 ，蜀人名之苦荼。生山南汉中山谷。今按陈藏器本草云∶
茗、苦KT ，寒。破热气，除瘴气，利大小肠。食之宜热，冷即聚痰。KT 是茗嫩叶，捣
成饼，并得火良。久食令人瘦，去人脂，使不睡。（唐本先附）
图经曰∶茗、苦KT ，旧不着所出州郡，今闽浙、蜀荆、江湖、淮南山中皆有之。《尔
雅》所谓 ，苦KT 。郭璞云∶木小似栀子。冬生叶，可煮作羹饮，今呼早采者为荼，晚
取者为茗。茗、 ，蜀人谓之苦荼是也。今通谓之茶。茶、荼声近，故呼之。春中始生嫩叶，
蒸焙去苦水，末之乃可饮。与古所食，殊不同也。《茶经》曰∶茶者，南方∶佳木。自一尺、
二尺至数十尺，其巴川峡山有两人合抱者，伐而掇之。木如爪芦，叶如栀子，花如白蔷薇，
实如 榈，蒂如丁香，根如胡桃。其名一曰荼，二曰 ，三曰 （音设），四曰茗，五曰 。
又曰∶茶之别者，有枳壳芽、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。唯茅芦、竹箬之类不可入，自余山中
草木芽叶，皆可和合，椿、柿尤奇。真茶性极冷，惟雅州蒙山出者，温而主疾。《茶谱》云∶
蒙山有五顶，顶有茶园，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，俟雷之发声，并手采摘，三日而止。若获一两，以本处水煎服，
即能祛宿疾，二两当限前无疾，三两固以换骨，四两即为地仙矣。其僧如说，获一两余，服
未尽而病瘥。其四顶茶园，采摘不废。唯中峰草木繁密，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。其性似不甚冷，大都饮茶少，则醒神思，过多则致疾
病。故唐母景茶饮序云∶释滞消壅，一日之利暂佳；瘠气侵精，终身之累斯大是也。
食疗∶云∶茗叶，利大肠，去热解痰。煮取汁，用煮粥良。又，茶主下气，除好睡，消
宿食，当日成者良。蒸、捣经宿。用陈故者，即动风发气。市人有用槐、柳初生嫩芽杂之。
外台秘要∶治卒头痛如破，非中冷，非中风，其病是胸膈有痰，厥气上冲所致，名为厥头痛。
吐之即瘥。单煮茗，作饮二、三升，适冷暖，饮一、二升，须臾吐，吐毕又饮，能如此数过，
剧者须吐胆汁乃止，不损人，待渴即瘥。食医心镜∶主赤白痢及热毒痢。好茶一斤，炙捣末，
浓煎一、二盏吃，瘥。如久患痢，亦宜服。又主气壅暨腰痛转动不得。煎茶五合，投醋二合，
顿服。经验方∶治阴囊上疮。用蜡面茶为末，先以甘草煎水，洗后用贴，妙。兵部手集∶治
心痛不可忍，十年、五年者。煎湖州茶，以头醋和，服之良。胜金方∶治蠼 尿人成疮，初
如糁粟，渐大如豆，更大如火烙浆 ，疼痛至甚。速用草茶并蜡茶俱可，以生油调敷上，其
痛药至立止，妙。别说云∶谨按《唐本》注引《尔雅》云∶叶可作羹，恐非此也。其嫩者是
今之茶芽，经年者又老硬，二者安可作羹，是知恐非此。《图经》今闽浙、蜀荆、江湖、淮
南山中皆有之，然则性类各异。近世蔡襄蜜学所述极备。闽中唯建州北苑数处产此，性味独
与诸方∶略不同。今亦独名腊茶，研治作饼，日得火愈良。其他者或为芽、叶，或为末收贮，
微若见火便更，不可以收，其色味皆败。唯鼎州一种芽茶，其性味略类建州，今京师及河北、
京西等处磨为末，亦冒腊茶名者是也。近人以建茶治伤暑，合醋治泄泻，甚效。则余者皆可
比用信之。其不同者多矣。今建州上供品第，备见《茶经》。
衍义曰∶茗、苦KT ，今茶也。其文有陆羽《茶经》、丁谓《北苑茶录》、毛文锡《茶
谱》、蔡宗颜《茶山节对》，其说甚详。然古人谓其芽为雀舌、麦颗，言其至嫩也。又有新牙
一发，便长寸余，微粗如针。唯牙长为上品，其根干、水土力皆有余故也。如雀舌、麦颗又
下品，前人未尽识，误为品题。唐人有言曰∶释滞消壅，一日之利暂佳，斯言甚当，饮茶者
宜原其始终。又晋温峤上表，贡茶千斤，茗三百斤。郭璞曰∶早采为茶，晚采为茗。茗或曰
（尺
茗，味道甘、苦，性质微寒，无毒。主治疮疡，通利小便，去除痰热和口渴，使人少睡。春季采摘。
苦荼，主治下气，消除隔宿食物。煮成茶饮，加入茱萸、葱、姜等效果良好。
《唐本草》注解说：《尔雅·释木》说：“槚，苦荼。”注释说：树小像栀子树。冬天生叶，可以煮作羹汤饮用。
现在称早采的为茶，晚采的为茗，一名“槚”，蜀地人称为苦荼。生长在汉中山谷。现在考察陈藏器的《本草》说：茗、苦荼，性寒。破除热气，消除瘴气，通利大小肠。食用时宜热，冷则聚痰。“槚”是茗的嫩叶，捣成饼状，用火烘焙更好。久食使人消瘦，去除人体脂肪，使人不睡觉。（此条原附于《唐本草》）
《图经》说：茗、苦荼，旧籍未注明出产州郡，现在福建、浙江、四川、荆湖、江淮、淮南的山中都有生长。《尔雅》所说的“槚，苦荼”。郭璞说：树木小像栀子树。冬天生叶，可以煮作羹汤饮用，现在称早采的为荼，晚采的为茗。茗、槚，蜀人称之为苦荼。现在通称为茶。茶、荼声音相近，所以这样称呼。春季开始生出嫩叶，蒸焙去除苦味水，研末才可以饮用。与古代所食用的，完全不同了。《茶经》说：茶，是南方的佳木。从一尺、二尺到几十尺高，巴川峡山有两人合抱粗的，砍伐后采摘。树木像爪芦，叶子像栀子，花像白蔷薇，果实像棕榈，蒂像丁香，根像胡桃。它的名字一个叫荼，二个叫槚，三个叫（音设），四个叫茗，五个叫荈。又说：茶的变种，有枳壳芽、枸杞芽、枇杷芽，都治疗风疾。又有皂荚芽、槐芽、柳芽，是在早春摘取它们的芽混合茶制作。所以现在南方人进贡官茶，往往混杂各种树叶。只有茅芦、竹箬之类不可放入，其余山中草木芽叶，都可以混合，椿树、柿子树尤佳。真茶性质极冷，只有雅州蒙山出产的，温和且主治疾病。《茶谱》说：蒙山有五顶，每顶都有茶园，其中主峰叫上清峰。从前有位僧人患冷病很久，遇到一位老父对他说：“蒙山中间主峰的茶，应当在春分前后，多召集人力，等到雷声响起，亲手采摘，三天停止。如果获得一两，用当地的水煎服，就能祛除宿疾，二两应当限制在前无病，三两固本换骨，四两就成为地仙了。”那僧人照做，获得一两多，药没喝完病就好了。其他四顶的茶园，采摘不停。只有中峰草木繁密，云雾遮蔽，猛兽时常出没，所以人迹不到。近年稍微贵重这种产品，制作也比其他地方精良。其性质似乎不太冷，大体饮茶少，则清醒神思，过多则导致疾病。所以唐代母亲景茶饮序说：疏通滞塞消除壅滞，一天的利益暂时好；耗损精气，终身的累赘就大了。
食疗：说：茗叶，通利大肠，去除热解痰。煮取汁液，用来煮粥好。又，茶主治下气，除好睡，消宿食，当日制成的好。蒸、捣经过一夜。使用陈旧者，即动风发气。市井之人有用槐、柳初生嫩芽掺杂其中。
外台秘要：治疗突然头痛如破，不是受冷，不是中风，其病是胸膈有痰，厥气上冲所致，名为厥头痛。吐出来就好了。单煮茗，作饮二、三升，适宜冷暖，饮一、二升，一会儿吐，吐完再饮，能如此多次，严重的须吐出胆汁才停止，不损伤人，等到渴了就痊愈。
食医心镜：主治赤白痢及热毒痢。好茶一斤，炙烤捣末，浓煎一、二盏吃，痊愈。如果久患痢疾，也适宜服用。又主治气壅以及腰痛转动不得。煎茶五合，投入醋二合，一次性服用。
经验方：治疗阴囊上疮。用蜡面茶为末，先用甘草煎水，洗后用贴，妙。
兵部手集：治疗心痛不可忍，十年、五年的。煎湖州茶，用头醋调和，服用好。
胜金方：治疗蠼螋尿人成疮，初如糁粟，渐大如豆，更大如火烙浆，疼痛至极。速用草茶并蜡茶均可，用生油调敷上面，其痛药至立止，妙。
别说：谨按《唐本草》注引《尔雅》说：叶可作羹，恐怕不是这个。其嫩的是今之茶芽，经年者又老硬，二者怎么能作羹，是知恐怕不是这个。《图经》现在闽浙、蜀荆、江湖、淮南山中皆有之，然而性质类别各异。近世蔡襄蜜学所述极备。闽中唯建州北苑数处产此，性味独与诸方略不同。现在也独名腊茶，研治作饼，日得火愈良。其他的或为芽、叶，或为末收贮，微若见火便更变，不可以收，其色味皆败。唯鼎州一种芽茶，其性味略类建州，现在京师及河北、京西等处磨为末，也冒腊茶名者是也。近人以建茶治伤暑，合醋治泄泻，甚效。则余者皆可比用信之。其不同者多矣。现在建州上供品第，备见《茶经》。
衍义说：茗、苦荼，就是现在的茶。其文有陆羽《茶经》、丁谓《北苑茶录》、毛文锡《茶谱》、蔡宗颜《茶山节对》，其说法很详细。然而古人称其芽为雀舌、麦颗，言其最嫩。又有新牙一发，便长寸余，微粗如针。只有芽长为上品，其根干、水土力皆有余故也。如雀舌、麦颗又是下品，前人未尽识，误为品题。唐人有言曰：疏通滞塞消除壅滞，一天的利益暂时好，这话很恰当，饮茶者应该探究其始终。又晋代温峤上表，贡茶千斤，茗三百斤。郭璞说：早采为茶，晚采为茗。茗或曰（尺
Ming (Camellia sinensis leaves, late harvest), Ku Tu (Bitter Tea)
Ming, with a sweet and bitter taste, is slightly cold in nature and non-toxic. It primarily treats sores, promotes urination, removes phlegm-heat and thirst, and reduces sleepiness. Harvested in spring.
Ku Tu primarily regulates Qi downward, digests retained food. When prepared as a beverage, adding Cornus officinalis (Corni Fructus), Allium fistulosum (Scallion), and Zingiber officinale (Ginger) yields good results.
The *Tang Bencao* commentary states: The *Erya · Shi Mu* says: "Jia, Ku Tu." The annotation notes: The tree is small, resembling the Gardenia tree. Leaves grow in winter and can be boiled into a soup or drink.
Currently, early-harvested leaves are called Cha (Tea), while late-harvested leaves are called Ming, also known as Jia. People in Shu call it Ku Tu. It grows in the mountains of Hanzhong. According to Chen Cangqi's *Bencao*: Ming and Ku Tu are cold in nature. They break up heat, eliminate miasma, and promote the free flow of the Large and Small Intestines. It should be consumed hot; if cold, it causes phlegm accumulation. "Jia" refers to the tender leaves of Ming, pounded into cakes, which benefit from fire processing. Long-term consumption leads to weight loss, reduces body fat, and decreases sleep. (Originally appended to *Tang Bencao*)
The *Tu Jing* states: Ming and Ku Tu were not previously noted for their specific provinces of origin. Currently, they grow in the mountains of Fujian, Zhejiang, Sichuan, Jinghu, Jianghuai, and Huainan. The "Jia, Ku Tu" mentioned in the *Erya*. Guo Pu said: The tree is small, resembling the Gardenia. Leaves grow in winter and can be boiled into soup or drink. Now, early harvest is called Tu, late harvest is called Ming. Ming and Jia are what Shu people call Ku Tu. Now generally called Cha. Cha and Tu have similar pronunciations, hence the name. Tender leaves sprout in spring, are steamed and baked to remove bitter water, then powdered for drinking. This differs significantly from ancient consumption methods. The *Cha Jing* states: Tea is a fine tree of the South. It ranges from one to several tens of feet high. In Bachuan and Xia Mountains, there are trees requiring two people to embrace. After felling, they are picked. The wood resembles Zhao Lu, leaves resemble Gardenia, flowers resemble white roses, fruits resemble palm nuts, calyxes resemble cloves, and roots resemble walnuts. Its names are: one, Tu; two, Jia; three, She (pronunciation); four, Ming; five, Chuan. It also states: Varieties of tea include Zhi Qiao buds, Gou Qi buds, and Pi Pa buds, all treating wind diseases. There are also Zao Jia buds, Huai buds, and Liu buds, harvested in early spring and mixed with tea. Thus, southern officials' tribute tea often mixes various leaves. Only Mao Lu and Zhu Ruo types are unsuitable. Other mountain grass and tree buds and leaves can be mixed; Chun and Persimmon are particularly excellent. True tea is extremely cold in nature. Only that produced at Mengshan in Yazhou is warm and treats diseases. The *Cha Pu* states: Mengshan has five peaks, each with tea gardens. The central peak is named Shangqing Peak. Formerly, a monk suffered from chronic cold illness. An old man told him: "Tea from the central peak of Mengshan should be gathered around the Spring Equinox, mobilizing manpower, picking by hand after thunder sounds, stopping after three days. If one liang is obtained, decocted with local water and taken, it cures chronic diseases. Two liang limits previous illnesses, three liang solidifies the body and changes bones, four liang makes one an earthly immortal." The monk followed this, obtained over one liang, and recovered before finishing it. Picking continues on the other four peaks. Only the central peak is dense with vegetation, obscured by clouds and mist, with fierce beasts appearing occasionally, so human footprints rarely reach there. Recently, this product has become more expensive, and its production is finer than elsewhere. Its nature seems not very cold. Generally, drinking less tea awakens the mind and thoughts, but drinking too much causes disease. Therefore, Mother Jing's preface to Tea Drink states: "Relieving stagnation and eliminating obstruction brings temporary benefit for one day; consuming Qi and invading essence creates a lifelong burden."
Dietary Therapy states: Ming leaves promote large intestine function, remove heat, and resolve phlegm. Decocting and using the juice to cook porridge is beneficial. Also, tea regulates Qi downward, prevents drowsiness, and digests retained food. Those made on the same day are best. Steaming and pounding overnight. Using aged material induces wind and Qi disturbance. Market vendors sometimes mix in fresh buds of Huai and Liu trees.
Waitai Miyao: Treats sudden severe headache, not due to cold invasion or wind-stroke. The pathology involves phlegm in the chest and diaphragm, with rebellious Qi rushing upward, named Jue Tou Tong (Rebellious Headache). Vomiting brings relief. Boil Ming alone to make 2-3 sheng of beverage, adjust temperature, drink 1-2 sheng. Induce vomiting shortly after. Repeat until necessary. In severe cases, vomiting bile may be required to stop. It does not harm the person; recovery occurs when thirst arises.
Shiyi Xinjing: Treats dysentery with red and white discharge and heat-toxin dysentery. Take one jin of good tea, roast and powder, decoct strongly, drink one or two cups. Cured. Suitable for chronic dysentery. Also treats Qi obstruction and lower back pain preventing movement. Decoct 5 he of tea, add 2 he of vinegar, take in one dose.
Experience Formula: Treats sores on the scrotum. Use Wax-Face Tea as powder. First wash with Licorice decoction, then apply. Excellent.
Bingbu Shouji: Treats unbearable heart pain lasting ten or five years. Decoct Huzhou tea, mix with first-grade vinegar, take. Good.
Shengjin Fang: Treats wounds caused by earwig urine, starting like millet grains, growing to bean size, then like fire-brand blisters, causing extreme pain. Quickly use Grass Tea or Wax Tea, mix with raw oil and apply topically. Pain stops immediately upon application. Excellent.
Bieshuo: Carefully examining the *Tang Bencao* commentary citing *Erya*: "Leaves can be made into soup," likely incorrect. The tender ones are current tea buds, while year-old ones are old and hard. How can either be made into soup? Thus, it is likely incorrect. The *Tu Jing* states they grow in Fujian, Zhejiang, Sichuan, Jinghu, Jianghuai, and Huainan mountains, yet their natures vary. Cai Xiang's detailed records in *Mi Xue* mention that only a few places in Beiyuan, Jianzhou, Fujian produce this, with unique flavor profiles distinct from other regions. Now exclusively named La Cha (Wax Tea), processed into cakes, benefiting from daily fire exposure. Others are stored as buds, leaves, or powder; slight heat exposure alters them, making storage impossible, spoiling color and taste. Only Bud Tea from Dingzhou has a nature and taste somewhat similar to Jianzhou. Powdered in the Capital, Hebei, and Jingxi, it falsely claims the name La Cha. Recently, Jian tea is used to treat summerheat, mixed with vinegar to treat diarrhea, with great effect. Others can be compared and trusted. Differences are numerous. Current Jianzhou tribute grades are detailed in the *Cha Jing*.
Yanyi states: Ming and Ku Tu are now simply Tea. Texts include Lu Yu's *Cha Jing*, Ding Wei's *Beiyuan Cha Lu*, Mao Wenxi's *Cha Pu*, and Cai Zongyan's *Chashan Jiedui*, providing detailed explanations. Ancients referred to buds as Sparrow Tongue and Wheat Kernels, indicating utmost tenderness. Some new shoots grow over an inch long, slightly coarse like needles. Only long buds are premium grade because their roots, stems, soil, and water forces are abundant. Sparrow Tongue and Wheat Kernels are inferior grades; predecessors failed to fully recognize this, mistakenly evaluating them. Tang dynasty saying: "Relieving stagnation and eliminating obstruction brings temporary benefit for one day." This is apt; tea drinkers should understand its origins and consequences. Jin dynasty official Wen Qiao submitted a memorial offering 1000 jin of tea and 300 jin of Ming. Guo Pu said: Early harvest is Cha, late harvest is Ming. Ming is also called...