Tangaek — Decoctions · Trees
枝 Ppongnamu Gaji (뽕나무 가지)
Ji is the twig of the mulberry tree. Spring twigs cut before the leaves open are sliced, parched, and simmered into a drink — the text says plainly that this is sangji tea. It appears as a sub-entry under mulberry in the trees section.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 3
-
春葉未開枝, 切炒, 煮湯飮, 治一切風.
Take branches in spring before the leaves have opened, slice and roast them, then decoct and drink; this treats every kind of pung (風, wind).
HomiclubThe mulberry flowers before it leafs out in early spring, and branches cut before the buds open are still firm, the sap not yet risen. Sliced and pan-roasted, these branches make sangji-cha, a tea that still goes by the same name.
-
療水氣, 脚氣, 肺氣咳嗽上氣. 消食, 利小便.
It addresses sugi (水氣, water qi), gakgi (脚氣, leg qi), and cough and rising qi from pyegi (肺氣, lung qi). It digests food and promotes urination.
-
治臂痛, 療口乾. 卽桑枝茶也. 《本草》
It treats pain in the arm and dryness of the mouth. This is precisely sangji-cha (桑枝茶, mulberry-branch tea). 《Boncho (本草)》
Trees — more entries
This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub