>If you're doing something wrong, it's an error I repeatedly committed
>a couple of years ago as I worked my way through a quarter pound of
>those titanic leaves. But there seem to be (at least) two different
>kinds of kuding cha. I recently got a sample from China, courtesy of
>a friend, of something called Qing Shan Lu Shui, which looks nothing
>like the giant-leaf stuff and has a certain sweetness to its
>herbaceous, non-camellia-sinensis taste. This stuff is apparently
>considered kuding, but whether it's closely related botanically I have
>no idea.

Ya, I started a post on this before about if kuding cha was a class
and a specific type of tea. Kuding basically means bitter. The stuff
that is sold domestically (US and hereabouts) apparently is the holly
leaf stuff while in China the Kuding cha either is the large leaf
variety that's rolled tight or the qing shan lv shui (blue/green
mountain green water is translation). The property of the tea that
brings people back to it is the bitter/sweet quality that's to be
expected after drinking it.

Use a clear glass and pour your boiling water on top of it. It's
really a show tea and much can be appreciated by it's appearance.

I found out from someone that it's considered a slight subclass of
green tea as well as a type of tea. I had never heard of the holly
variant that is mentioned in this post before coming to this NG.


Mydnight

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thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.