Kuding Tea is a traditional Chinese natural health beverage, sourced from the leaves of the large-leaved holly plant (Ilex latifolia). It grows on hillsides, bamboo forests, and shrublands, distributed in the lower Yangtze River regions, Fujian, and Hainan.

Origin of Kuding Tea

Legend says its purple-red buds were stained by the blood of a tea maiden named Axiang, who refused imperial selection and jumped off a cliff. The tea, later called "Purple Bamboo Shoot Tea," turned sweet and fragrant.

Historical Culture

In 744 AD, Tang Emperor Xuanzong prized it as a beauty tonic for Yang Guifei. Ming Emperor Zhu Yuanzhang used it to cure colitis, while Empress Dowager Cixi relied on it for diabetes. In 1927, Zhu De's troops hailed it as "Divine Tea" for its healing properties.

Health Benefits

It disperses wind-heat, clears vision, and relieves thirst, treating headaches, toothaches, and inflammation. Modern studies confirm its role in lowering血脂, improving coronary circulation, and easing cardiovascular symptoms.

Processing

Steps include withering (sun-dried or indoor), fixation (high-temperature roasting), rolling (shaping leaves), and drying (3–5% moisture). The result is a resilient, bitter-sweet tea.

Brewing Tips

Use boiling water, ceramic/porcelain ware, and 1–2 buds per 250ml. Blend with green/oolong tea (1:9 ratio) for balanced flavor. It’s dubbed the "MSG of teas" for its versatility.

Quality Check

Authentic Kuding Tea has large, thick, odorless leaves, a bitter-to-sweet taste, and withstands 10+ brews. Avoid overly sweet or参-smelling variants.

Storage

Keep in vacuum-sealed bags (fridge), dry thermoses, lime-lined jars, or双层塑料袋 to maintain freshness.