Fuchuntang Kuding Tea

Fuchuntang Kuding Tea

　　　Product origin: Hangzhou City, Zhejiang Province

　　Product features: Contains tea polyphenols, ketones, vitamin C, vitamin D, vitamin E, various amino acids, beta-carotene, as well as essential trace elements such as calcium and potassium.

　　Product ingredients: Natural components, with clear broth color, fragrant aroma, and a balanced taste of sweetness and bitterness.

　　Product efficacy: Helps lower blood pressure, reduce blood lipids, lower cholesterol, has anti-inflammatory and antibacterial effects, strengthens the stomach and aids digestion, refreshes the mind and improves vision. Kuding tea has a sweet and cool flavor, stimulates saliva production to relieve thirst, tastes bitter initially then sweet, with a long-lasting aftertaste, nourishing both beauty and vision.

　　Product introduction: Fuchuntang Kuding Tea is carefully selected from wild tender buds of Kuding tea in the Daqishan area of Tonglu. It is handcrafted by master artisans and produced strictly according to Q/TFTH02-2000 product standards. It fully retains its purely natural components, with clear broth color, fragrant aroma, and a balanced taste of sweetness and bitterness. Wild Kuding tea is rich in active substances such as tea polyphenols and ketones, as well as nutrients including amino acids, stachyose, and the trace element selenium, making it an ideal natural multifunctional plant beverage known as the "green gold."

　　Product history: Kuding tea belongs to the Ilex kudingcha species of the Ilex genus in the Aquifoliaceae family. Ancient Chinese texts often refer to it as "Gaulu tea." It is a precious health-preserving beverage with both medicinal and drinking uses, boasting over 2000 years of drinking history. Kuding tea is also one of the main pieces of evidence that China was among the earliest countries in the world to cultivate tea. The Eastern Han Dynasty<

　　Product anecdote: The young shoots of Kuding tea are purplish-red, said to be dyed by the blood of a tea maiden named Axiang. In ancient times, there was a tea maiden named Axiang who was very beautiful. The local government wanted to select her to enter the imperial palace, but she refused firmly. On the day she was to be taken to the palace, she took the opportunity to jump off a cliff and died. Her blood splashed onto the Kuding tea buds, turning them from green to purplish-red and changing their flavor to sweet and fragrant. Later, people began to call Kuding tea “purple sprout tea.”