Kuding vs olive leaf
Two deliberately bitter leaf drinks from opposite ends of Eurasia. One is drunk for the sweet aftertaste that follows the bitterness; the other is a by-product that most people sweeten heavily.
botanical
What is being compared
Point by point
| Aspect | Kuding | Olive leaf |
|---|---|---|
| The form | Large leaves rolled tightly into dark spikes, and one or two pieces makes a glass. | Loose dried leaf from pruning, used by the spoonful. |
| Bitterness | Among the most bitter things anyone drinks deliberately, and the point of the drink. | Firmly bitter, and generally moderated with honey and lemon. |
| The aftertaste | A distinct sweetness arrives some seconds after the bitterness, which is why people persist. | No comparable return sweetness. The bitterness simply fades. |
| Where it is drunk | Guangdong, Guangxi and Hainan in hot weather, often from a tall glass refilled all day. | The olive-growing districts of Turkey, Greece, Tunisia and Italy. |
| The identity problem | Two unrelated genera — a holly and a privet — are both sold as kuding. | One species, but grove provenance and spraying are rarely stated. |
The short answer
Kuding is the more extreme and the more rewarding if bitterness interests you at all. Olive leaf is the gentler entry point and the one that takes honey well.
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