Very Bitter, NO steep time at all for me just rinse for 10 secs to let it open, the pour boiling water over it and right back off again thats all it takes. can be used over and over and dosent seem to quit but there is realy no need for more than just a few cups, i use it medicinally and not for taste. It takes only one “stick” of this to do what i mentioned above. Also I have way too much of this tea So if you would like to try some just let me know ill be glad to share.
Kuding tea (Chinese: 苦丁茶; pinyin: kǔdīng chá; literally “bitter piece tea”) is a particularly bitter-tasting Chinese tisane which due to their similarities in appearance is derived from several plant species. Two most common plants used to make Ku Ding tea, being the wax tree species Ligustrum robustum and the holly species Ilex kudingcha plant, the former being more commonly grown in Sichuan and Japan while the latter is most commonly grown and used in the rest of China.
This one is NOT an actual TEA, this is the Holly Species Ilex aka “bitter spikes”