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Kuding Tea (Ball)
Ku Ding tea is not popular for its taste, but rather its medicinal value. While some do enjoy the bitter with somewhat sweet after-flavor of this Chinese tisane, it is mainly consumed to prevent problems such as high blood pressure, high cholesterol and obesity. It has the reputation of dispelling wind-heat of the body, aiding digestion, cleansing toxins from the body system and improving circulation and memory. Found to contain antioxidants and anti-inflammatory properties, Kuding Tea is also believed to prevent the heart and brain function from deteriorating. It is a good tea used to alleviate the effects of consuming alcohol or smoking cigarettes.
Other names: 苦丁茶, Solitary Leaf, Bitter Tea, Ligustrum purpurascens, Chading, Fuding tea, Gaolu tea
Appearance: The leaves a rolled into tight small balls.
Taste/Aroma: Bitter at first and then a slightly sweet taste, one which becomes pronounced once the bitter wears off.
Origin: Guangxi Province of southwestern China
Harvest Period: 2011
Brewing Instruction: 1 to 2 pieces is recommended for every 150ml (5 oz) of water. Ideal water temperature is between 80°C (176°F) to 90°C (194°F). For the first and second brewing, leaves should be steeped for around one minute. Gradually increase water temperature and steeping time for subsequent brewing. It is also recommended that you warm the tea cup or teapot used by rinsing them with hot water prior to brewing.
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