The beverages of the Chinese; Kung-fu; or, Tauist medical gymnastics; the population of China; a modern Chinese anatomist; and a chapter in Chinese surgery
THEBEVERAGES OF THE CHINESEKUNG-FUORTAUIST MEDICAL GYMNASTICSTHE POPULATION OF CHINA*A MODERN CHINESE ANATOMISTANDA CHAPTER IN CHINESE SURGERYBYJOHN DUDGEON, M.D., C.M.,PROFESSOR OF ANATOMY AND PHYSIOLOGY,fIMPERIAL COLLEGE PEKING.(T UNG-WEN-KUAN),&C.&C., &C.,TIENTSIN.THE TIENTSIN PRESS.BEVERAGESTHEOFTHE CHINESE,BYC.M.JOHN M.D.,DUDGEON,TEA.in fromThe first use of tea as a China datesbeveragethe commencement of the Sui dynasty (589 A.D.).(pff)Previous to this it used as ato have beenappearsand is said to be mentioned in Shenmedicine, Xung'sbefore theAccount someofAliments, 3,000 years( Jfl$ ;H )our is ascribed toof era. some itsbeginning By originnotice in the After Han dynastyImperial (^| ^|)It is recorded of one of the Heroes of(221-265 A.D.).madethe Three that heKingdoms (about 221-263 A.D.)liis drink not less than seven of wine,guests pintsmorebut that a certain officer who could not drinkhavethan three .of as a favour was allowed topints wine,tea him in the of wine. Menciussecretly given placer in"In summer cold w ater was used(368-321 B.C.) saysin water" from which it bedrinking; winter, boiling mayinferred teathat was not then used. The use of tea,in the Sui in thebegun dynasty, gained reputation duringand was abundant in thatT'ang 620-907 A.D.,(Hf),of the esteemed andSung 9/0-1280 A.D., being(^),used It is stated that a on tea in theeverywhere. dutyto such an extent had itsT'ang dynasty, consumptionwas levied in the A ...
THE
BEVERAGES OF THE CHINESE
KUNG-FU
OR
TAUIST MEDICAL GYMNASTICS
THE POPULATION OF CHINA
*
A MODERN CHINESE ANATOMIST
AND
A CHAPTER IN CHINESE SURGERY
BY
JOHN DUDGEON, M.D., C.M.,
PROFESSOR OF ANATOMY AND PHYSIOLOGY,
f
IMPERIAL COLLEGE PEKING.(T UNG-WEN-KUAN),
&C.&C., &C.,
TIENTSIN.
THE TIENTSIN PRESS.BEVERAGESTHE
OF
THE CHINESE,
BY
C.M.JOHN M.D.,DUDGEON,
TEA.
in fromThe first use of tea as a China datesbeverage
the commencement of the Sui dynasty (589 A.D.).(pff)
Previous to this it used as ato have beenappears
and is said to be mentioned in Shenmedicine, Xung's
before theAccount someofAliments, 3,000 years( Jfl$ ;H )
our is ascribed toof era. some itsbeginning By origin
notice in the After Han dynastyImperial (^| ^|)
It is recorded of one of the Heroes of(221-265 A.D.).
madethe Three that heKingdoms (about 221-263 A.D.)
liis drink not less than seven of wine,guests pints
morebut that a certain officer who could not drink
havethan three .of as a favour was allowed topints wine,
tea him in the of wine. Menciussecretly given place
r in"In summer cold w ater was used(368-321 B.C.) says
in water" from which it bedrinking; winter, boiling may
inferred teathat was not then used. The use of tea,
in the Sui in thebegun dynasty, gained reputation during
and was abundant in thatT'ang 620-907 A.D.,(Hf),
of the esteemed andSung 9/0-1280 A.D., being(^),
used It is stated that a on tea in theeverywhere. duty
to such an extent had itsT'ang dynasty, consumptionwas levied in the A.D. Thisreached, year 783 duty
was increased in the the whensucceeding dynasty, Sung,
r
tea was first sent as annual tribute to theup Emperor.
We safe in the of thisare, therefore, assuming origin
in the 6th of our andbeverage era, that,century although
known earlier as a it was tillnot the thatmedicine, 9th
becameits use over thegeneral Empire.
The above is the substance of two notes in Notes and
Xos. and own(Vol.Queries Ill, 5 7). My investigations
have led me to the account of the andfollowing origin
of tea. In a work on entitledDietetics,antiquity
Yin Shih Pien by Chang),(ffc^f Hsing-yiin^-fa^)
in the i8th of Chiayear Ch'ing (1814),published
and Ts'ao Chien in the of3rdreprinted by 5H), year(l|f
Tao it is said in the sectionin 8 volumes,Kwang (1824),
on tea thethat the Pen Tsao (Great Herbal), quoting
on the Erh Ya a of thecommentary Dictionary(HJ *$),
I2th Kwo states that chia-k'u-l'ucentury B.C., by (ffl),
is tea - * ne ofthe Shuofpeople kingdom (<),(51^ 3$$)
modern called it bitterSze-chuau, tea,k'u-ch'a^^-jfe),
also chw'en the old of tealeaves the plant.G8f),
Lu Yii in the middle of the 8th authorcentury,(|gj| ^J),
(
of the Ch a a treatise on the teaChing plant,$g),(%fe
the earliest book on the there are five
subject, says
names to viz. ch'a chia sh?given tea, 9 (%$), ),(^g), (^
and c/iw'cn In thebook"ling [spring sprouts],(3g) (^).
called Tan Ch'ien tea is said to be theLu.(ft $$ ^),
ancient t'u sonchus a bitterobraceus, sow-thistle,(^),
edible The Shih sa ^'s : no everplant. Ching )'(|: $5)
t'u is bitter? It is as sweet as thesays shepherd's purse.
bursa Ctii Yen Shih-ku(Capsclla pastoris) (^).3
celebrated scholar and one of the chiefa(fi $ifi l?f)>
in the first two of theSecretaries reigns T'angImperial
: There is a called/th century, says placedynasty,
and in the Han thethat, dynasty,Ch'a-Iing ||g),(%fe
first to the t'n. In the andname ch'a was plantgiven Spring
AutumnAnnals oftheC//'/ there occurs thekingdom,(^)
fit. Both of the Han histories of thecharacter speak
The of the samegeography dynastyT'u-ling (^ |||j).
%
of in the ofCh'a-ling country Chang-skaspeaks (JJ J^).
occursThe character Vu twice in the Erh Ya.
The ch'a is made of andgrass, man,up
It is said the ch'a character is not foundwood.
in the Six Classics. and Yen it is found there.Yang say
the radical it t'u-k'u-ts'aiUnder quotesgrass,
as in the ShihAlready explained by Kwo,IS)>(sj$ ~^
the section on Kwo ofchia-k*u-VuUnder wood,Ching. says
can be made of its leaves. Whenthat soup picked early,
called later There are as ourit is tea, ming. clearly here,
two distinct K'u-t'u canauthor maintains, totally things.
Chai C/iia The t'ube read as of k'u-ts'ai(^g Jp -^J).
has retained its old sound. notYang has, therefore,
our author this Thereasserts,examined, point carefully.
l
is of t'u as ch a. It is notgreat danger pronouncing
in the ancient Herbals includedfound among Drugs.
inThe character first theHerbalof Suappeared Kung-t/ang
an official who revised and thecompletedr),(^S ?J!T
Malcria and Ch'enMcdica, Ts'ang-ch'iT'ang Dynasty
fiist half of lhe 8th Hecentury. published($H $$(, ffi^
a work which be translated : Omissions in previousmay
Works Matcria It is said to be found inMcdica.of
but was addedShen Account thisXung's of Aliments,
later writers. It does not occur in the ancient
falsely bydo we know itrecords. was introduced aHerwards?\Yliy
thebefore time of Kwo's onBecause, commentary
Erh there was nothe such character asYa, ch'a.
How comes it then to be included in Shen X list?
ung's
In the Shi Chi and in the books of the anteriorgg),(^
and after Han there was no tea character.Dynasties,
In the time of the Three in the WuKingdoms, history
there is an official named Wei Yao who did
(jp; f|^),
not drink wine as it looked ill to be seated; and, among
and not to drink Sun Haoguests wine, (^ j^jj),
the him chw'en m ace ofemperor, gave pl wine,(JJjp)
that is tea.
In it is said thatDictionary,Kang-hi's everybody says
l
that tea is tthe ancient but do not know howu\ they many
theresorts are of tea. The Vu of chia-k'u-t'ii is the
l
tea. Sun the t u is not a cleanpresent says plant,
and is not the so-called h'u-ls'ai (bitter vegetable).
The chia-k'u-t'u is said to resemble the chih-lzc
(%JQ ~f*),
nia The Pen Ts'ao of shan-ch'agarde Jlorida. speaks
mountain or wild Camelliatea, Japonica,([If ^),
thebecause its resemblesprouts ming (^jj).
on tea was first levied in theDuty yeari_fth
of It then to be drunk as(794 A.D.). began^4$8i
a Before this the drinks in use werebeverage. period,
of andmade the offlesh,soups vegetables, grains, juice
fruits. has its distinctive name for the shrubEvery place
or and these names are The teabeverage, simply legion.
theirand sellers selected own with a viewplanters names,
to enhance the value of their article. Its consumption
increased after the In thegreatly T'ang. succeeding
of the and muie and more teadynasties Sung Yuen,
was drunk. In the tea was forMing dynasty, exchangedhorses with the Hsi Fan ThereThibetans.( jfJEj '^),
were officials to control this on whichduty tea,appointed
had become of and added togreat importance, largelyvery
the finances of the State.
account of the of tea is thatThe Indian origin Darma,
son of an Indian who lived inking, profound solitude,
himself to and alldevoting study, meditating night
in the found himself one almostgarden, night
to he tore off his
;succumbing sleep whereupon
which he threw on the and whichground,eye-lids,
the tea Inforthwith produced plant. Kacmpfers
a different and extended version ofJapan, slightly
the is itsame there stated thatlegend given, being
Darma came to about as a
;China, 519 A.D., missionary
and the he discovered their extraordi-leaves,that, eating
renewed to enablevirtues, strengthnary thereby acquiring
him to continue his godly contemplations.
The which ascribes its introduc-Japanese tradition,
tion into China to this Indian Buddhist who visitedpriest,
this in the 6th favours thecentury,country supposition
of its Indian Fortune describes its introductionorigin.
into a Buddhish in the of theJapan by priest, beginning
Qth century.
The Dutch were the first to make Europeans
with the and use of and haveacquainted properties tea,
thus rendered to China to the extent ofEurope tributary
ofsome millions taels Thethirty annually. average
is about two millions ofexport piculs.
Assam would seem to have been the habitatoriginal
of the and its cultivation in India is aplant, merely
return to its old home.6
As infused and Chinese tea isdrunk,immediately
from rich infree tannic acid and andtheine,wonderfully
a restorative without either milk orproves good sugar.
It is in a marked and enables one torefreshing degree,
bear without exhaustion. In the Artie regions,fatigue
it has been found that those who took tea stood the cold
warmer than those who tookbetter and kept spirits,
there is a abroad regard-although widely prevalent fallacy
the of Milk anding sugarheating powers spirits. spoil
Chinese the milk which the mouthtea, clogsparticularly
and the from the aroma of thepalate enjoyingprevents
water overThe tea is madeplant. by pouring boiling
and it for a few minutes in a covered The
it, infusing cup.
drinkChinese use water. will notboiling Theyalways
is said totea made with water not Such teaboiling.
If the water is notcause and diarrhoea.
indigestion
on surface.the tea leaves float for some time theboiling,
TheWith sink almostwater, immediately.boiling they
like of do not know the secretChinese, ourselves,many
for tea. Theof boiled water makingusing only freshly
water-kettle in their houses and restaurants is constantly
toso that hot water and tea areboiling, everywherekept
with water which hasbe had on the instant. Tea made
in the Russianbeen is not Evenlong boiling good.kept
which is to have the advantagesamovar, supposed
over of waterthe hot water urnEnglish having boiling
be at fault in thissometimes respect.always ready, may
notWater should be to the butbrought boil, pastup
toIn the we allow the waterit. West, usually
"
it to stand"boil for some and then allowtime,
isthe watertoo when thelong, and, refilling teapot,
inThere thenot is much truth, therefore,boiling.
homely saying