Kudzu Tea – The Nectar of the Tujia People

Kudzu Tea – The Nectar of the Tujia People

　　    Made from wild kudzu roots harvested in the high mountainous regions of Zhangjiajie in western Hunan Province.     Kudzu tea is a purely natural, pollution-free, and chemical-free green beverage, rich in calcium, iron, copper, zinc, selenium, phosphorus, as well as various essential vitamins and eighteen types of amino acids required by the human body.     Kudzu is a wild plant that grows in unpolluted, high-altitude mountain areas, and can be eaten raw or used medicinally. Its benefits are detailed in classical texts such as the Shen Nong’s Herbal Classic and Compendium of Materia Medica. Traditional Chinese medicine considers kudzu to be sweet and slightly spicy in flavor, neutral in nature, and non-toxic. Consuming it can promote the production of body fluids, quench thirst, clear heat, and detoxify. Moreover, because it contains a large amount of flavonoid compounds, it helps lower blood pressure, reduce internal heat, fight disease, detoxify, and prevent or combat cancer.     Regular consumption has significant effects on replenishing vitality and preventing or treating cardiovascular diseases. It also nourishes blood, calms the nerves, nourishes yin and strengthens yang, invigorates the spleen and benefits the stomach, activates blood circulation, lowers blood pressure, aids in weight loss, and promotes beauty and skin health.     How to drink: Place about 0.8 grams of kudzu tea in a cup, then pour in hot water at around 95°C, cover, and steep for 1–2 minutes before drinking. It can also be consumed directly. (Zhangjiajie)