Kuding tea, also known as ku ding tea, or kuding cha is a Chinese tea that is bitter in taste. It is also considered a medicinal drink. Due to its bitter taste and the meaning of the name, it is called 'bitter piece tea' in Chinese language. The ku ding tea is used preparing two types of herbs namely Ilex Kudingcha and Ligustrum robustum. The Ligustrum robustrum is mostly grown in Japan and Sichuan and the Illex Kudincha is grown in most of China. In some regions the tea is also known as Solitary Leaf tea and bitter tea. The leaves of the plant used for the tea preparation are twisted in a distinct shape to resemble a spike or nail. Mostly of the drinkers use two or at the most three leaf nails for delivering the desired texture and taste to the kuding tea.
Tasting Notes of Ku ding Tea
The kuding cha is more revered for its medicinal benefits than for the taste. The tea is distinguished with its distinct bitter taste but it also gives out sweet aftertaste, which is despised by most of the drinkers.
Brewing Guide for Ku ding Tea
Water and leaf nails are required for preparing the ku ding tea. One or two leaf nails are dipped into the water boiled at 80°c to 90°c for about a minute during the first and second brewing. The leaf nails can be infused several times but water needs to be boiled for longer time with each subsequent infusion and dipping time also needs to be increased.
Kuding Tea Benefits
The continuous and regular consumption of kuding tea is considered to be good for lowering blood pressure and to curb inflammation. It aids in blood circulation and boosts up immune system. The tea is considered to be good weight loss aid because it increases the metabolism and helps to get rid of water weight. Some scientific reports suggests that drinking kuding tea also aids in alleviating cold and other flu like symptoms.