Kuding (Chinese: 苦丁茶; pinyin: kǔdīng chá; lit. 'bitter nail tea'; pronounced [kʰù.tíŋ ʈʂʰǎ]) is a particularly bitter-tasting Chinese infusion, which due to their similarities in appearance is derived from several plant species.[1] The two most common plants used to make kuding are the wax tree species Ligustrum robustum and the holly species Ilex kaushue (synonym: Ilex kudingcha), the former being more commonly grown in Sichuan and Japan while the latter is most commonly grown and used in the rest of China.[2] Tea produced from Ligustrum or many species of Ilex is caffeine-free, although not Ilex paraguariensis, the source of mate drank in South America.[3][4][5]
- ^ Tam, Chun-Fung; Peng, Yong; Liang, Zhi-Tao; He, Zhen-Dan; Zhao, Zhong-Zhen (2006). "Application of microscopic techniques in authentication of herbal tea—Ku-Ding-Cha". Microscopy Research and Technique. 69 (11): 927–932. doi:10.1002/jemt.20369. PMID 16941643. S2CID 34178436.
- ^ Subhuti Dharmananda, "KU DING CHA"., Institute for Traditional Medicine, Portland, Oregon, Retrieved November 2, 2006
- ^ Yu, J. (1997). "The plant resources and its chemical constituents of Kuding Tea in Guizhou Province". Journal of Plant Resources and Environment. 6 (2): 22–25.
- ^ Yu, J.; Wan, Q. (1996). "Studies on chemical compositions of Kuding Tea in Guizhou--the analysis of amino acids, vitamins, trace elements and other major compositions". Journal of Guizhou Agricultural College. 15 (4): 60–64.
- ^ Negrin, A.; Long, C.; Motley, T. J.; Kennelly, E. J. (2019). "LC-MS Metabolomics and Chemotaxonomy of Caffeine-Containing Holly (Ilex) Species and Related Taxa in the Aquifoliaceae". Journal of Agricultural and Food Chemistry. 67 (19): 5687–5699. doi:10.1021/acs.jafc.8b07168. PMID 31042034. S2CID 141466124.