Chapter I · The Origin · Section 3: Words and things — reading “其名一曰茶二曰槚三曰蔎四曰茗五曰荈”

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Thesis

The key words in “其名一曰茶二曰槚三曰蔎四曰茗五曰荈” are not ornament. They mark where Tang tea names, vessels and provenance meet.

Text

“It has five names: cha, jia, she, ming, and chuan.”

Context

槚（jiǎ）、蔎（shè）、茗、荈（chuǎn）都是茶的别名，唐宋以前各地称呼不一。

Evidence

• Collation: “槚"字：《尔雅》作"槚，苦荼”；《百川学海》本误作"價，苦茶"，今据《尔雅》改。
• Existing readings: 现代学者指出，五名并存反映中古时期南北方言与文献用字的差异；“茗"与"荈"沿用最久，至今"名茶”"茶荈"仍有其遗意。

Analysis

The annotation matters less as philology than as a distinction between name and thing. “槚"字：《尔雅》作"槚，苦荼”；《百川学海》本误作"價，苦茶"，今据《尔雅》改。 Once names settle, picking, grading and trade can share a language.

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 I · The Origin, section 3; the original is in the public domain.

A maker reads “其名一曰茶二曰槚三曰蔎四曰茗五曰荈” through weather and soil first. 槚（jiǎ）、蔎（shè）、茗、荈（chuǎn）都是茶的别名，唐宋以前各地称呼不一。 That is not far from how we judge a mountain and a picking window today.

The vessel is not background. 槚（jiǎ）、蔎（shè）、茗、荈（chuǎn）都是茶的别名，唐宋以前各地称呼不一。 The same leaf in a different bowl, grinder or sieve changes aroma and texture; vessel and tea are defined together.

Water and fire magnify the difference. The same leaf at a higher temperature or a longer steep changes the sweet-bitter balance; the text only becomes operational at the brewing stage.