Small leaf Kuding tea is a dark tea.

Kuding tea belongs to black tea. The main varieties of Kuding tea are large-leaf Kuding tea and small-leaf Kuding tea. Large-leaf Kuding tea is generally produced in Hainan and Guangxi, and small-leaf Kuding tea is generally produced in Hainan and Guangxi. Sichuan, Yunnan, Guizhou, Zhejiang and other places.

Dark tea is a unique type of tea in China. It is a post-fermented tea. Generally, the raw materials are relatively coarse and old. During the manufacturing process, they often accumulate and ferment for a long time, and the leaves are oily or dark brown in color. The basic technological process of dark tea is greening, initial kneading, stacking, re-kneading, and baking. Dark tea varieties can be divided into three categories: pressed tea, loose tea, and flower roll tea.

Kudingcha likes to grow in warm, moist soil, deep, fertile and loose areas. It is a neutral shade tree species at an altitude of 200-600 meters. Kudingcha is a tall evergreen tree with a conical shape, a straight trunk, gray skin, irregular whorled branches, and hexagonal branches.

Purchasing tips:

1. When buying Kuding tea, you must first carefully observe its appearance. The leaves of Kuding tea are thicker, mostly oval, and the leaves are slightly larger than other tea leaves. If the tea is made from young bud leaves, it will be thick, curly, and basically hairless. Genuine Kuding tea has good gloss and is mostly dark green.

2. Kuding tea is resistant to brewing, and its flavor is released slowly. The taste is strong and mellow, bitter at first and then sweet. The strings are tight and the flavor is still felt even if it is brewed more than ten times in a row. The very strong one is the best Kuding tea. Kuding tea, which loses flavor quickly and easily becomes bland, is of slightly poorer quality.

3. The bottom of the leaves of Kuding tea after brewing is indigo or dark blue, soft, with no burnt spots and no debris. Kuding tea soaked in clean boiled water will generally not change flavor if left for four or five days, and the taste will remain the same as before.

4. You can also try the feel of Kudingcha. Grab a handful of Kudingcha and feel that there are no particles, powder or other debris in your hand. There is more Kudingcha in the middle and the pieces are evenly cut. Kuding tea is the best. If there is obvious dust in the Kuding tea in your hand, or if there is a constant foreign body sensation, it may contain other impurities, and this type of Kuding tea should not be purchased.