Ligustrum Robustum Sichuan Kuding Bitter Tea

Kuding tea, literally "bitter piece tea", is a particularly bitter-tasting Chinese tisane which due to their similarities in appearance is derived from several plant species. Two most common plants used to make Ku Ding tea, being the wax tree species Ligustrum robustum and the holly species Ilex kudingcha plant, the former being more commonly grown in Sichuan and Japan while the latter is most commonly grown and used in the rest of China.

Ku Ding has many medicinal properties, such as its ability to disperse wind-heat, clear the head and the eyes, and resolve toxin, thus being used for common cold, rhinitis, itching eyes, red eyes, and headache. It is also said to calm fidgets and alleviate thirst, especially when one is suffering from a disease that causes fever or severe diarrhea. It transforms phlegm and alleviates coughing, thus used in treating bronchitis. Finally, it is said to invigorate digestion and improve mental focus and memory.

Some research may suggest that the herb, derived from either Ilex or Ligustrum, promotes blood circulation, lowers blood pressure, and lowers blood lipids, including cholesterol. It has the reputation of preventing deterioration of the heart and brain function and maintaining proper body weight in China. It has also been found that Ku Ding tea made from L. robustum has similar anti-oxidative effects to tea in addition to additional anti-inflammatory properties.

Weight:  50 grams

Taste:   Ku Ding is more appreciated for its valuable medicinal properties than its taste. You may feel it is very bitter at first. But aftertaste, you'll feel it is sweet and fragrant.

Preparation: Use 2g tea per 150ml of water. Heat water to 90-95℃ and steep for 1-3 minutes. For stronger bitter flavor, use more.

Brewing vessel:  Glass, Porcelain Pot

Infusions:  At least 5 times

Shelf Life:  18 months

Origin:        Qingcheng Mountain, Sichuan, China