Name: Qing Shan Lu Shui buds Tea (one kind of Kuding Tea)
Origin : China
Grade : TOP GRADE
Taste: Cool,Slightly bitter,Sweet
Net Weight: 100 grams (3.5 oz)
Storage : stored in a dry place and no direct sunshine
Suggested Usage: Use a half teaspoon of leaves per cup of boiling water for approximately two minutes. Increase the steeping time for each subsequent brewing. The taste should be only slightly bitter, and over-steeping it will make it extremely bitter!
About Chinese Kuding Tea
This is a black bitter stalk tea. At one time the Ku Ting was used only as an offering to royalt y.
Since this tea has a very concentrated taste, it is suggested to brew this tea with less tea leave and more water. For example, one Kuding stick with 500ml of water.
Kuding tea, also known as "bitter tea" is a unique Chinese tea. It does not fall into any tea categories of green, black, oolong or white tea, which are all made from the leaves of Camellia Sinensis. Kuding Tea is made from the leaves the holly category of ilex, t ilex or ligustrum.
In Chinese, "ku" means bitter, describing the taste, and "ding" means nail, or a small piece, indicating the shape of the tea leaves. Kuding tea has a very special type of bitter taste which is sometimes hard to be accepted by new drinkers. The more you drink, the more you will be able to appreciate the sweet flavor accompanied by the bitterness.
Kuding tea is loose whole-leaf tea in nail, ball, twist or roll shape. For one individual consuming at one time, one piece of kuding tea is enough for one cup of brewing.
Brewing Kuding tea: Steep tea leaves in hot water at 80C/176F to 90C/194F for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.
Kuding tea can always stand at least two brewings. To avoid over-bitterness of the infusion and guarantee the flavor of next brewing, remeber to take the tea leaf out of the water after sufficient time of brewing.
Kuding tea is mostly produced in the provinces of Yunnan, Hainan, and Fujian.