Kudin

Synonyms: Khudin, ku din, kudin spears, kuding cha

Aroma: thick

Taste: bitter, tart.

Aftertaste: light, fragrant.

Infusion color: emerald.

Action: normalizes blood pressure, promotes weight loss.

Attention! The characteristics of the tea described above are the subjective opinion and feeling of our tea testers. For each person, our tea opens up its own wonderful world of sensations and tastes.

Kudin is made from the leaves of an evergreen subtropical plant called broad-leaved holly (llex latifolia).

Kudin is harvested only by hand, in small batches, in the spring. The leaves are then rolled, roasted and dried in the sun.

Kudin Chinese refer to bitter teas, khu cha. Bitter taste in traditional Chinese medicine is associated with yin energy, fire, the heart, and the small intestine. It is believed that the bitter taste eliminates excessive heat and fire, is used to treat cough and shortness of breath, in diseases of the stomach and intestines, accompanied by nausea, vomiting and constipation. Bitterness also helps to eliminate the stagnation of energy (qi) in the body.

You can buy ku din in our online store or by calling (098) 084-04-72.

Delivery to Kiev and across Ukraine. You can also order tea by mail.

How to brew Kudin

1. Use purified bottled water. When using tap water (even after filtering), the taste and aroma of the tea may be spoiled.

2. Rinse the teapot with boiling water

3. To prepare a medium-strength drink, pour dry tea into a teapot that has just been heated with boiling water based on the proportion of 1-2 kudin sticks per 0.3 l of water.

4. For brewing, use water with a temperature of 75-80°C.

6. Infusion time - 5-10 minutes. After a maximum of 10 minutes, pour the drink from the brewer into cups or pour it into a separate vessel. Tea can be brewed 2-3 times.

7. Never brew tea with boiling water.

8. It is best to brew Ku Ding tea by pouring.

Happy tea!