Ku Ding

Classification and Origin

Category: herbal infusions and dried flowers (代用茶, dàiyòng chá) — outside the botanical category of tea from Camellia sinensis

one trade name — two different botanical objects.

Type: herbal infusion, tea substitute (代用茶, dàiyòng chá); not tea from Camellia sinensis.

Facts

the shape of the twisted large leaf literally resembles a nail, which is reinforced by the character 丁 (dīng).

Aquifoliaceae (holly) and Oleaceae (privet) — plants that are not closely related, yet bear a single trade name.

the absence of stimulating alkaloids allows ku ding to be drunk in the evening, which is less characteristic of true tea.

in 苦丁茶 (kǔdīng chá), the character 苦 refers to taste, while in 苦荞茶 (kǔqiáo chá), the same character forms part of the plant name (Tartary buckwheat), and the beverage itself is not bitter.

History and Culture

southern and southwestern China.

everyday "cooling" beverage, part of the culture of herbal infusions.

Botany and Raw Material

evergreen trees and shrubs of the holly genus (Ilex), with large, thick, leathery leaves.

privet Ligustrum robustum, a shrub or small tree with small, thin leaves.

individual leaves twisted into a tight, elongated "nail" or spiral several centimeters long, dark green, ranging to greenish-black in color, hard and heavy. One such "nail" is already a full portion.

small twisted leaflets, thin, light, visually resembling ordinary loose green leaf; brewed in loose form, not by the piece.

Terroir

Hainan, Guangxi, Guangdong, Sichuan, Yunnan — subtropical and tropical foothills.

Guizhou, Sichuan — mountainous forested areas.

Production

leaf processing according to a "green" scheme without fermentation.

the technology is close to tea processing in terms of stages, but applied to non-tea leaves.

Organoleptic Profile

from pale yellow to greenish-yellow, clear.

herbaceous-vegetal, with a bitter note.

Taste: pronounced, sometimes sharp bitterness at the beginning, giving way to a sweetish aftertaste (回甘, huígān).

Chemical Composition

absent in both types of ku ding — an important distinction from true tea.

triterpene saponins (in the literature — kudinosides), ursolic acid, polyphenols, chlorogenic acid, flavonoids.

phenylethanoid glycosides, oleanolic acid, flavonoids (including luteolin).

Health Notes

a beverage of "cooling" nature for "clearing heat" (清热, qīngrè) and "reducing fire" (降火, jiàng huǒ), for relief after greasy food and for freshening the breath.

the antioxidant activity of polyphenols, the properties of triterpene saponins and phenylethanoid glycosides are the subject of laboratory and preliminary studies.

Brewing

very small. Large-leaved — 1–2 "nails" per 250–300 ml. Small-leaved — approximately 2–3 g for the same volume.

90–100 °C.

first infusion short, 20–40 seconds; thereafter, increase the time.

multiple — one "nail" of large-leaved ku ding withstands several brews.

appropriate; in summer, ku ding is poured with hot water, cooled, and drunk chilled.

Teaware: glass cup or teapot, gaiwan; glass allows for observing the unfurling of the "nails."

Storage

dry, cool, dark place, airtight packaging.

from moisture, foreign odors, and direct light.

Price and Authenticity

around 82 ¥/kg as a supplier's price; retail price depends heavily on type, grade, and region.

large-leaved — heavy, dark "nails" and spirals of uniform size; small-leaved — small, thin, twisted leaf without debris and stem chaff.