KUDIN

Kudin (苦丁茶)

bitter infusion from Chinese holly leaves

Kudin is not tea for the first generation. This is from the leaves of the Chinese broad-leaved holly ( Ilex kudingcha ), which grows on the dark lands of China: in the gorges, canyons and forests of the provinces of Hainan, Guangdong, Guizhou. The leaves are thick, fleshy, and the leaves themselves are used to prepare “hot tea” - Kudina.

Vidi Kudina

The most popular format is long twisted heads , similar to dark green spindles.
There is also a rare form - Shui Xiu (水秀) : drier, lighter, more fragrant leaves. Respected by the great variety Kudina.

Як заварювати

Kudin has a reputation for being “bitter.” Ale, when brewed correctly, reveals not only its bitterness, but also its sweetness, body, and depth.

Посіб 1 (м'який):
– 75–80 °C
- half a head
– 200 ml of water, steep for 1–2 hvilini

Method 2 (traditional):
– 95 ​​°C
– ціла болка
- 3 minutes
– 200–250 ml of water

This method brings out the fat content, minerality and natural sweetness of the drink after the first hot cake.

Смак і эфект

On relish Kudin is a mixture between mate , bitter infusion and mineral broth . Some people have seaweed, weeds, bark and grass weeds.
Ale smut - this is the effect : the body becomes grey, the head becomes clean.

Authority (behind traditional medicine)

– lowers the temperature
– cleanses the liver, removes toxins and metals
– normalizes rhubarb pulp
– supports immunity
– saves weight loss
– gently tones without awakening

Mix vitamins B, A, D, E, PP, amino acids, flavonoids, saliva, calcium, silicon, potassium, manganese.

For whom is this drink

For those who say something deeper, more complex, and not like “tea.” For lovers of silence, infusions, and bitterness as an instrument.
Not for a hungry drink, but for moments when the body itself suggests: it’s time to cleanse itself.