Ku ding

Ku ding 苦丁茶;

Kudin is one of the most unusual types of teas. In China, it is famous as an alternative to the usual green tea. Kudin is called green tea, but he really is not. Tea leaves are collected not from tea bushes and trees with thick branches and smooth and large thick leaves. The name of this tree – “ileks broad-leaved.” The production of kudina is similar to green tea. The preparation of raw materials is carried out as soon as the leaves begin to green. After the leaves are rolled up, pierced and dried in the sun. The drink has a brightly pronounced bitter taste, which turns into a slight sweetness. Kudin well strengthens the immune system. It can be used to prevent colds. It is also ideal for those who recover after a long-term illness. Studies show that Kudin contains almost all vitamins and essential substances to maintain human health. These are resin, fiber, volatile oils, tannin, which is found in many plant substances. Sellinne is a unique ilex with many useful components – a great rarity. It is no exaggeration to claim that Kudin – rich in vitamins, acids and minerals.
In order not to be disappointed in the taste of tea, it is necessary to do it correctly. Let’s use filtered water. We put several twisted tea leaves (2-3 pcs) in a teapot. We fill it with water heated to 75 degrees. Traditionally, the first pull is poured out. The following decoctions are not carried out for more than 20 seconds. It is important not to exceed the cooking time, otherwise it will be very bitter. Kudin suffers from about 7 boils.

How to cook Kudin tea?

In order for the taste of tea not to disappoint, it must be prepared correctly. Let’s use filtered water. Sprinkle some twisted Kudin tea leaf (2-3 pieces) in a teapot. Pour water up to 75 degrees on top. We traditionally pour out the first draft. The following pulling times must not be more than 20 seconds long. It is very important not to let it brew any longer, otherwise the road will become too bitter. Kudin must have up to 7 pulls.

How to prepare Biluochun tea? For the preparation of tea we use filtered water heated to 80-85 degrees. Sprinkle in a jug with almost 4-5 grams of tea per 200 ml of water. According to tradition, the first leaching only awakens the tea, and therefore it is poured out. We’ll keep the next dump for nearly a minute. We increase each subsequent draw time by 10 seconds. Bilouchun tea can be poured on top of water up to 6 times.