Bitter Tea

“Bitter tea” (Ku Ding Cha) is not a true tea (Camellia sinensis): it is an infusion based on the leaves of Ilex (tropical holly) or of Ligustrum (privet), according to the regional variety.

The long, leathery leaves are rolled into characteristic green sticks and dried.

Very popular in southern China and in Vietnam, its name Ku Ding means “bitter nail”, in reference to its extreme bitterness and to its nail-like shape.

A drink of folk tradition and of the orthodox pharmacopoeia, on the border between tea and traditional infusion.

The reference herb for clearing settled heat, particularly the summer heat that stirs the Fire Phase and the Wood Phase.

Traditionally used as a cooling summer infusion for constitutions of settled heat with diffuse irritability, a reddened gaze, or a heavy, hot head.

An intense, characteristic bitterness — to be tamed in small quantity.

• Cooling infusion: a single stick only (0.5 to 1 g) in a large cup, water at a simmer, 3 to 5 minutes — start with a small quantity to tame the bitterness
• Re-infusions: the stick can be re-infused 5 to 6 times, the bitterness fading as it goes
• Summer use: especially enjoyed in the hot season for its cooling turn
• Not a true tea: it contains no caffeine, unlike the teas of Camellia sinensis

To be avoided in cases of deficient Yang with deep cold. A very bitter flavour: start with a very small quantity.

To be used in moderation over time: bitterness, when excessive, can weigh on the work of transformation.