This small leaves Kuding tea is a particularly bitter fresh tasting Chinese infusion, but slight sweet at the end. It is drinked often in center and eastern China as a tea provides several beneficial medical effects, especially in helping weight lose. It also contains less caffein than green tea. When brewing, its leaf changes its appearance just in a few seconds is amazing.
Ku ding tea Usually two most common plants used to make kuding tea, one being grown commonly in Sichuan, Yunnan, Guizhou and Zhejiang province, which is presentd in a shape similar to green teas. While the other type of plant is often found in Hainan and Guangxi Province, where is at south of China, it presented in a long twisted shape.
The traditional Chinese medicinal properties associated with kuding (and many other plants) include 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. It has also been found that kuding made from L. robustum has similar anti-oxidative effects to tea in addition to additional anti-inflammatory properties.
How to prepare:
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1-3 minutes |
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95-100°C |
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3-5 grams/ 1 tbs
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