Kudin (also Khudin - Chinese “bitter nail”) is a Chinese tea drink made by steeping dried leaves of broadleaf holly. Holly grows in more than ten Chinese provinces, usually on the banks of the channels and on the shady slopes of the mountains.
Kudin's story is legendary. During the reign of the Tang dynasty, in 774, the then emperor ordered to collect all the methods of rejuvenation known in China. This was necessary for his daughter Yang-Guifei, famous for her unearthly beauty. She and her three sisters to this day are considered the four great beauties of ancient China. One of the commissioners got hold of a recipe for the tea drink kudin, a recipe for "eternal spring." The drink was appreciated and since then kudin is considered a national treasure along with tea.
Kudin has a number of healing properties: first of all, it has antipyretic, anti-inflammatory and detoxifying effects, also kudin normalizes metabolism and blood pressure, has a positive effect on the digestive system, and lowers blood sugar. Finally, kudin is an antioxidant, improves tone, refreshes.
There are several types of coudin:
• Spiral, • Sheet, • Twisted, • Bound, • Pressed.
Most often on sale you can see a spiral.
And although this incredible drink has practically no contraindications (except, perhaps, allergies), you cannot drink it every day. Although such a desire is unlikely to arise: holly is incredibly bitter. For this reason, the drink is not insisted, but it is brewed with a "spill", but the bitter taste remains. The very name "ku Din" literally translates as "bitter herb", although the version "bitter nail" is more popular. When preparing it, one should proceed from the calculation of one stick per person. The water should be hot, but not too hot, because if you pour boiling water over the holly, the infusion will become so concentrated in a matter of seconds that it will not be possible to drink it. However, it is not enough to use slightly cooled water - the brewing itself should also be fast. The optimal time is 15-20 seconds, no more. Depending on the temperature of the water used for brewing, and therefore the concentration, the broth can turn out to be transparent yellow, gray-green or green. If done correctly, you should have a sweet aftertaste after the bitterness of holly. Kudin also has a rich tart aroma.
Of the many different varieties of kudin, Ku Ding Shui Xiu is recognized as the best, for the preparation of which the young leaves of the holly grown in the Sichuan province are used. By the way, the younger the leaves, the softer the taste and the less noticeable the bitterness. Unlike all other varieties, Shui Xiu can be brewed multiple times, like green tea, while other varieties are not recommended to be brewed twice.
