上等紫笋五十斤，筛筒净，苏门炒米五十斤，筛筒净，一同拌和匀，入玉磨内
，磨之成茶。
系江南湖州造进末茶。
系江浙庆元路造进茶芽，味色绝胜诸茶。
选新嫩芽蒸过，为紫笋。有先春、次春、探春，味皆不及紫笋雀舌。
（出直北地面，味温甘。）
（出本土，味苦涩，煎用酥油。）
（皆出四川。）
（出江浙、江西。）
（出广南。）
（出黑峪。）
凡诸茶，味甘苦微寒，无毒。去痰热，止渴，利小便，消食下气，清神少睡。
先用水滚过滤净，下茶芽，少时煎成。
用铁锅烧赤，以马思哥油、牛奶子、茶芽同炒成。
玉磨末茶三匙头，面、酥油同搅成膏，沸汤点之。
金字末茶两匙头，入酥油同搅，沸汤点服。
玉磨末茶一匙，入碗内研匀，百沸汤点之。
白茶（一袋） 龙脑成片者（三钱） 百药煎（半钱） 麝香（二钱）
同研细，用香粳米熬成粥，和成剂，印作饼。
甘平，无毒。治消渴，反胃，热痢。今西山有玉泉水，甘美味胜诸泉。
甘平，无毒。主人九窍大惊出血，以水 面即住。及洗人目翳。投酒醋中，令
人损败，平旦汲者是也。今内府御用之水，常于邹店取之。缘自至大初武宗皇帝幸柳林飞放
，请皇太后同往观焉。由是道经邹店，因渴思茶，遂命普兰奚国公金界奴朵儿只煎造。公亲
诣诸井选水，唯一井水，味颇清甘。汲取煎茶以进，上称其茶味特异。内府常进之茶，味色
两绝。乃命国公于井所建观音堂，盖亭井上，以栏翼之，刻石纪其事。自后御用之水，日必
取焉。所造汤茶，比诸水殊胜，邻左有井，皆不及也。此水煎熬过，澄莹如一。常较其分两
与别水增重。
上等紫笋茶五十斤，经过筛筒过滤洁净，苏门炒米五十斤，同样经过筛筒过滤洁净，两者一同拌匀混合，放入玉磨中，研磨制成茶叶。
这是江南湖州制造进贡的末茶（粉末状茶）。
这是江浙庆元路制造进贡的茶芽，其味道和色泽都远超其他茶类。
选取新鲜嫩芽经过蒸制后，制成紫笋茶。有先春、次春、探春等品种，但味道都不如紫笋雀舌茶。
（产自直北地区，味道温和甘甜。）
（产自本地，味道苦涩，煎煮时需加入酥油。）
（均产自四川。）
（产自江浙、江西地区。）
（产自广南地区。）
（产自黑峪地区。）
大凡各种茶，味甘苦，性微寒，无毒。能去除痰热，止渴，通利小便，消食下气，清心提神并减少睡意。
先将水煮沸并过滤洁净，放入茶芽，稍加煎煮即成。
用铁锅烧至通红，以马思哥油（酥油）、牛奶子、茶芽一同炒制而成。
取玉磨末茶三匙头，与面粉、酥油一同搅拌成膏状，用沸水冲泡饮用。
取金字末茶两匙头，加入酥油一同搅拌，用沸水冲服。
取玉磨末茶一匙，放入碗内研匀，用百沸汤（滚开水）冲泡饮用。
白茶（一袋） 龙脑成片者（三钱） 百药煎（半钱） 麝香（二钱）
一同研磨细碎，用香粳米熬成粥，混合制成剂型，印制成饼。
（此茶饼）味甘平，无毒。治疗消渴病，反胃，热痢。如今西山有玉泉水，味道甘美胜过其他泉水。
（井华水）味甘平，无毒。主治九窍突然大量出血，用水调和面粉敷贴即可止血。也可用于清洗人眼翳障。投入酒醋中，会使人受损败坏，指的就是清晨汲取的第一桶水。如今内府御用的水，常在邹店汲取。因为自从至大初年武宗皇帝驾临柳林飞放（一种狩猎活动），邀请皇太后同往观看。从此道路经过邹店，因口渴想喝茶，于是命令普兰奚国公金界奴朵儿只煎造茶水。国公亲自前往各井选水，只有一口井的水，味道颇为清甜。汲取来煎茶进献，皇上称赞其茶味特异。内府常进贡的茶，味道和色泽都绝佳。于是命令国公在井旁建立观音堂，在井上加盖亭子，用栏杆护卫它，刻石记录此事。此后御用的水，每天必取于此。所造的汤茶，比其他水源制成的殊为优越，邻近的井都不及它。这水经过煎熬后，澄澈晶莹如同一体。通常比较其分量，比别处的水增重。
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.