KUDING CHA
BITTER GRASS
HERBAL TEA
Sichuan, China
Kuding Cha is a traditional Chinese herbal infusion known for its remarkable intensity, pronounced bitterness, and long history of use in Chinese wellness culture. Made primarily from the leaves of broadleaf holly species rather than Camellia sinensis, it offers a distinctive tasting experience in which powerful initial bitterness gradually transforms into refreshing sweetness and a persistent Hui Gan. Rich in naturally occurring polyphenols, flavonoids, and triterpenoid saponins, Kuding continues to attract interest both as a traditional herbal drink and as a subject of modern scientific research. MORE
AROMA
Smoky
TASTE
Bitter and sweet
PLANT: Ilex Kaushue
HARVEST: Spring, 2025
HERBAL TEA
Sichuan, China
Kuding Cha is a traditional Chinese herbal infusion known for its remarkable intensity, pronounced bitterness, and long history of use in Chinese wellness culture. Made primarily from the leaves of broadleaf holly species rather than Camellia sinensis, it offers a distinctive tasting experience in which powerful initial bitterness gradually transforms into refreshing sweetness and a persistent Hui Gan. Rich in naturally occurring polyphenols, flavonoids, and triterpenoid saponins, Kuding continues to attract interest both as a traditional herbal drink and as a subject of modern scientific research. MORE
AROMA
Smoky
TASTE
Bitter and sweet
PLANT: Ilex Kaushue
HARVEST: Spring, 2025
• Relieves headache
• Improves Digestion
• Reduces the risk of cardiovascular disease
• Disinfection action
• Antipyretic action
• Anti-inflammatory action
• Reduces blood cholesterol levels
• Normalizes blood pressure
• Improves Digestion
• Reduces the risk of cardiovascular disease
• Disinfection action
• Antipyretic action
• Anti-inflammatory action
• Reduces blood cholesterol levels
• Normalizes blood pressure
Temperature: 50-70 °C
Amount: 3 grams per 150 ml of water
Brewing method: infusion
Learn more about TEA BREWING METHODS
Amount: 3 grams per 150 ml of water
Brewing method: infusion
Learn more about TEA BREWING METHODS
ABOUT
Kuding Cha, literally meaning “bitter tea,” is a traditional Chinese herbal infusion with a history extending for many centuries. Despite its common name, it is not true tea and is not produced from Camellia sinensis. Several plants have historically been used to make Kuding, while the classic large-leaf variety is primarily associated with broadleaf holly specie Ilex Kaushue
Traditionally consumed particularly in southern China, Kuding occupies an interesting position between everyday herbal beverage and traditional wellness practice. In Chinese herbal tradition, its distinctly bitter and cooling character has long been associated with “clearing heat,” relieving thirst, and refreshing the body. Modern research has identified numerous naturally occurring compounds in Kuding, including polyphenols, flavonoids, phenolic acids, and triterpenoid saponins, although their potential health effects continue to be studied.
What makes Kuding especially memorable is its extraordinary organoleptic transformation. The first impression is intensely and unmistakably bitter, yet this powerful bitterness gradually gives way to a clean, refreshing sensation and persistent returning sweetness. This contrast between bitterness and Hui Gan makes Kuding one of the most distinctive herbal infusions in Chinese drinking culture.
ORGANOLEPTICS
The dry leaves are tightly rolled into slender dark-green needles, a characteristic appearance that has made Kuding Cha instantly recognizable for centuries. Their surface displays shades of deep olive green and dark forest green, reflecting the natural character of the broadleaf holly leaves from which the tea is produced. The aroma of the dry leaf is fresh, intense, and highly distinctive, offering notes of medicinal herbs, eucalyptus, pine needles, wild mint, fresh grass, and subtle citrus nuances. In a preheated gaiwan or teapot, the fragrance becomes more pronounced, revealing additional layers of camphor, mountain herbs, green spices, forest vegetation, and cooling aromatic oils.
The liquor is bright, clear, and pale green-gold in color. The aroma of the infusion is clean, refreshing, and highly invigorating, combining notes of fresh herbs, pine, eucalyptus, green citrus peel, medicinal plants, and subtle floral undertones. The texture is surprisingly smooth and light despite the tea's powerful flavor profile. The first impression on the palate is characterized by an intense bitterness that immediately distinguishes Kuding from nearly all other teas and herbal infusions. However, this bitterness quickly transforms into layers of sweetness, herbal freshness, mineral notes, and remarkable cooling sensations. As the session progresses, the bitterness becomes increasingly integrated, allowing more subtle notes of herbs, flowers, fresh wood, and sweet vegetation to emerge.
The aftertaste is exceptionally long and memorable. Powerful cooling sensations gradually spread throughout the mouth and throat, accompanied by persistent sweetness that can remain for many minutes after drinking. The contrast between the initial bitterness and the lingering sweetness creates one of the most distinctive sensory experiences found in the world of tea and herbal infusions. With each subsequent infusion, the tea becomes softer and sweeter while maintaining its refreshing herbal character. In the empty cup, the aroma remains clean and vibrant, offering notes of eucalyptus, medicinal herbs, pine, fresh mint, and subtle floral sweetness. The overall impression is one of clarity, freshness, and transformation, making Kuding Cha a unique and deeply rewarding beverage for those willing to embrace its unusual and unforgettable character.
Kuding Cha, literally meaning “bitter tea,” is a traditional Chinese herbal infusion with a history extending for many centuries. Despite its common name, it is not true tea and is not produced from Camellia sinensis. Several plants have historically been used to make Kuding, while the classic large-leaf variety is primarily associated with broadleaf holly specie Ilex Kaushue
Traditionally consumed particularly in southern China, Kuding occupies an interesting position between everyday herbal beverage and traditional wellness practice. In Chinese herbal tradition, its distinctly bitter and cooling character has long been associated with “clearing heat,” relieving thirst, and refreshing the body. Modern research has identified numerous naturally occurring compounds in Kuding, including polyphenols, flavonoids, phenolic acids, and triterpenoid saponins, although their potential health effects continue to be studied.
What makes Kuding especially memorable is its extraordinary organoleptic transformation. The first impression is intensely and unmistakably bitter, yet this powerful bitterness gradually gives way to a clean, refreshing sensation and persistent returning sweetness. This contrast between bitterness and Hui Gan makes Kuding one of the most distinctive herbal infusions in Chinese drinking culture.
ORGANOLEPTICS
The dry leaves are tightly rolled into slender dark-green needles, a characteristic appearance that has made Kuding Cha instantly recognizable for centuries. Their surface displays shades of deep olive green and dark forest green, reflecting the natural character of the broadleaf holly leaves from which the tea is produced. The aroma of the dry leaf is fresh, intense, and highly distinctive, offering notes of medicinal herbs, eucalyptus, pine needles, wild mint, fresh grass, and subtle citrus nuances. In a preheated gaiwan or teapot, the fragrance becomes more pronounced, revealing additional layers of camphor, mountain herbs, green spices, forest vegetation, and cooling aromatic oils.
The liquor is bright, clear, and pale green-gold in color. The aroma of the infusion is clean, refreshing, and highly invigorating, combining notes of fresh herbs, pine, eucalyptus, green citrus peel, medicinal plants, and subtle floral undertones. The texture is surprisingly smooth and light despite the tea's powerful flavor profile. The first impression on the palate is characterized by an intense bitterness that immediately distinguishes Kuding from nearly all other teas and herbal infusions. However, this bitterness quickly transforms into layers of sweetness, herbal freshness, mineral notes, and remarkable cooling sensations. As the session progresses, the bitterness becomes increasingly integrated, allowing more subtle notes of herbs, flowers, fresh wood, and sweet vegetation to emerge.
The aftertaste is exceptionally long and memorable. Powerful cooling sensations gradually spread throughout the mouth and throat, accompanied by persistent sweetness that can remain for many minutes after drinking. The contrast between the initial bitterness and the lingering sweetness creates one of the most distinctive sensory experiences found in the world of tea and herbal infusions. With each subsequent infusion, the tea becomes softer and sweeter while maintaining its refreshing herbal character. In the empty cup, the aroma remains clean and vibrant, offering notes of eucalyptus, medicinal herbs, pine, fresh mint, and subtle floral sweetness. The overall impression is one of clarity, freshness, and transformation, making Kuding Cha a unique and deeply rewarding beverage for those willing to embrace its unusual and unforgettable character.
TISANES
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