SC - t'ui sha-wood aromatic??? What is It???

[Craig Jones.]

Folks,

I'm having a few problems with doing a redaction from this translation.  Has
anyone come across the term "t'ui sha-wood aromatic" before?  I exhausted all
my usually available avenues (including a work colleague who knows a chinese
herbalist).

I have already got mung beans, flour, cassia, lotus roots.  I have worked out
(and can get) sweet melon and mulberry leaves.  I have 3 options for smartweed
but am totally stonkered by "t'ui sha-wood aromatic"

Cheers,

Drake.

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Duke Cheng's Method for Brewing Wine

from Ni Tsan’s Cloud Forest Hall Collection of Rules for Drinking and Eating. 
Translated by T. Wang & E. N. Anderson.  Chinese Yuan Dynasty (14th Cent.) Text

Thirty catties of white flour. A peck of mung beans, cooked soft. An ounce of
t'ui sha-wood aromatic. An ounce of official-quality cassia powder. Thirty
lotus flower buds; use only roots and petals and grind them - do not use
branches or styles. Mash and grind sweet melon. Use a piece of cloth and grind
about one bowl of the sweet melon meat. Mash smartweed to obtain its juice. Mix
all these together till the damp and dry are combined. Wrap with a piece of
cloth. Tread it out firm. Wrap it again with two layers (?) of mulberry leaves,
then tie in a sack and let it air out tied to a beam. Take it out after a
month, remove the mulberry leaves, and apply leaven thoroughly to the surface.
Leave it out to sun and to be covered with dew at night. After about a month,
put it in a pot and seal it. Every thirty catties of flour can be made into
seventy of wine dough. 

Translator’s Notes:              
‘Duke Cheng' may be an error for Duke K'uo, a well-known brewing-expert.