Chapter VII · The History · Section 2: At a contemporary tea table — reading “神农《食经》"茶茗久服令人有力悦志"”

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Thesis

“神农《食经》“茶茗久服令人有力悦志”” still has operational value at a contemporary tea table, provided Tang conditions are not silently universalised.

Text

“Shennong’s Classic of Food says: ‘Long use of cha and ming makes a person strong and gladens the spirit.’”

Context

托名神农的《食经》认为，长期饮茶能使人有力气、心情愉悦。

Evidence

• Collation: "令人有力、悦志"各本一致；《食经》为托名古书，今已亡佚，赖《茶经》引文得存一鳞。
• Existing readings: 吴觉农评此条为茶"悦志"功效的最早记载：现代研究表明茶中咖啡因与茶氨酸协同，确有提神而安神之效——与"有力悦志"暗合。

Analysis

To repeat this section today is not to copy a Tang utensil list. It is to keep its order of judgment: leaf first, then water and fire, then the table.

Conclusion

The section does not give a universal rule. It demonstrates a method: read the text, the annotation and the Tang context together before making a modern claim.

Source: The Classic of Tea, Chapter VII · The History, section 2; the original is in the public domain.

In Tang context, 吴觉农评此条为茶"悦志"功效的最早记载：现代研究表明茶中咖啡因与茶氨酸协同，确有提神而安神之效——与"有力悦志"暗合。. Tea was tribute, medicine and monastery drink at once, not a standalone commodity; the conclusion cannot be transferred without that context.

Modern tea science would split the sentence into cultivar, soil, light and plucking variables. 吴觉农评此条为茶"悦志"功效的最早记载：现代研究表明茶中咖啡因与茶氨酸协同，确有提神而安神之效——与"有力悦志"暗合。 The variables remain useful, but none of them alone explains the cup.

Storage adds another variable: moisture and temperature. "令人有力、悦志"各本一致；《食经》为托名古书，今已亡佚，赖《茶经》引文得存一鳞。 Old and young tea do not share one shelf life, so “the older the better” is not a rule.