What Tea Category Does Kuding Tea Belong To and Its Drinking Characteristics

Kuding tea does not belong to any of the six major tea categories such as green tea or black tea, because it is not made from the buds and leaves of the tea plant in the family Theaceae, but is processed from the leaves of plants such as large-leaved holly (Ilex latifolia) in the family Aquifoliaceae. According to industry custom, it is generally classified as a substitute tea, which is what people often call a non-tea tea. Strictly speaking, Kuding tea is a traditional beverage made by brewing plant leaves in place of tea leaves.

In terms of raw materials, Kuding tea can be divided into large-leaf Kuding and small-leaf Kuding. Large-leaf Kuding is mostly taken from large-leaved holly (Ilex latifolia) in the family Aquifoliaceae; its leaves are broad, large and thick, and it is mainly distributed in the southern provinces and regions of Hainan, Guangdong, Guangxi, Sichuan, Guizhou and others; small-leaf Kuding, in some producing areas, is made from the tender leaves of plants in the genus Ligustrum of the family Oleaceae, and its strips are relatively fine and small. Although the two have different sources, both carry a distinct bitterness.

The most prominent feature of Kuding tea is that its taste is bitter first and then sweet: it is strongly bitter on entry, followed by a sweet aftertaste in the throat, with a lasting finish. It is rich in contained substances and is very resistant to brewing; just a few leaves can be brewed repeatedly many times, and the tea liquor is yellow-green and clear. In folk tradition, it is often used to clear heat and relieve summer heat and to promote salivation and quench thirst, and it is especially commonly drunk in summer in many southern regions.

There are also some points to observe when drinking Kuding tea. Its nature tends to be cold and cool, so when brewing, the amount used should be small rather than large; it is generally not recommended to drink large amounts on an empty stomach, and special groups such as those with weak and cold spleen and stomach and pregnant women should drink less or not at all as appropriate. When purchasing, those with intact leaves, dry and free of musty odor are preferred; when storing, pay attention to sealing against moisture and avoiding tainting of flavors, so that its flavor and quality can be better maintained.