Kuding tea
Kuding tea ( Chinese 苦丁茶 , pinyin kǔdīng chá ) is an herbal tea , which is also known as “bitter nail” because of its bitter taste and the wrapped delivery form. Kuding tea can be obtained from two different types of plants, from an Asian holly species ( Ilex kaushue SYHu, syn .: Ilex kudingcha CJTseng) and from a privet species ( Ligustrum robustum ). Important growing areas are the Chinese provinces of Sichuan , Anhui and Japan .
Effect and ingredients
The traditional Chinese medicine assigns the tea mainly cooling effect to. So the principle of yin . Tradition has it that tea has positive effects on blood circulation, blood pressure and digestion . Headaches are supposed to be relieved. It also has a positive influence on the eyes and mucous membranes. That is why it is also often used for colds . Saponins are among the most important active ingredients in tea .
literature
- Ouyang; Yang; Wu: Triterpenoid saponins from the leaves of Ilex kudingcha. In: Journal of Asian Natural Products Research . Volume 3, 2001, p. 31ff.
- Tam; Peng; Liang; He; Zhao: Application of microscopic techniques in authentication of herbal tea-Ku-Ding-Cha. In: Microscopy Research and Technique . Volume 11, 2006, pp. 927ff.
- Lau, Kit Man; Hey, Zhendan; Dong, Hui; Fung, Kwok Pui; But, Pui Hay Paul: Anti-oxidative, anti-inflammatory and hepato-protective effects of Ligustrum robustum. In: Journal of Ethnopharmacology , Volume 83, 2002, pp. 63ff.