Kudingcha is an evergreen tree known for its strong adaptability and resilience. Although there are various types such as large-leaf Kuding, small-leaf Kuding, and others, there is currently no universally accepted scientific classification for this plant. Most of the existing varieties are wild, with fewer cultivated forms. This makes the breeding process of Kudingcha essentially a transition from wild to domesticated. Common propagation methods include sowing, cutting, and grafting.
Sowing is one of the traditional methods used to grow Kudingcha. The fruits are oval-shaped, and they typically mature around November, depending on the altitude. When ripe, the fruit turns black. After harvesting, the fruits are left for a few days (with attention to avoiding heat) before being soaked in water to remove the pulp and outer skin. The cleaned seeds are then dried and stored in moist sand, ensuring the sand is neither too dry nor too wet. Sifted seeds can be used directly, or they may be soaked in ABT rooting powder before planting. The ideal soil for seedlings is slightly acidic with good drainage, and partial shade is preferred. Before sowing, the land should be leveled, and furrows should be created at intervals of about 5 feet. Seeds are sown densely on the ridges without overlapping, followed by a thin layer of fine soil and watering. Once sown, the area is covered with plastic arches and sealed on all sides, similar to rice seedling cultivation. Regular monitoring of temperature and humidity is essential. If it gets too hot, the ends of the arches can be opened for ventilation; if the air is too dry, the cover can be removed for watering. Seedlings that reach about 10 cm in height are transplanted during rainy weather. While this method is simple and effective, finding quality seeds can be challenging.
Cutting is another common propagation technique, especially in mountainous regions where wild Kuding tea trees are more prevalent. Although cuttings can be taken in both spring and autumn, most people prefer early spring, around February and March. Since Kuding tea cuttings dry out quickly, they must be planted immediately after harvesting. Old shoots are often used for cuttings, and each cutting should be between 12 to 20 cm long. Before planting, the cuttings are soaked in ABT rooting powder according to the instructions—older branches require longer soaking times, while younger ones need less. Each cutting should have about three-quarters of its length buried, with one-quarter remaining above ground. Two leaves should be retained on the exposed part, and each leaf should be cut in half to reduce water loss. After cutting, the plants are watered and covered with plastic shelters, following the same management practices as seedlings. However, based on the author’s experience, the survival rate of cuttings is usually below 30%, and the root development is often weak. As a result, large-scale propagation through cuttings is still not practical.
Grafting is a more advanced method, though it takes longer to produce viable seedlings. It generally requires two years before the grafted plants emerge, but the success rate is high. The rootstock is usually selected from species like *Ligustrum lucidum* (Chinese privet) or *Ligustrum robustum*. In the first year, seeds of these species are sown and transplanted. In the following spring, grafting is performed. The success of grafting depends on several factors, including the skill of the operator, the timing, and the condition of the scions. Grafting is best done when the weather is warm and the plants are actively growing—commonly referred to as "when the wind moves and grass sprouts." At the author’s nursery, which is located at an altitude of 1,440 meters, grafting is completed within 20 days starting from the first day of February in the lunar calendar. The germination rate is typically over 90%. Scion collection is also crucial. Healthy, young branches are preferred, but even buds or short shoots can be used if necessary. To maintain freshness, cuttings are immediately stripped of their leaves and bundled, wrapped in damp straw, and kept in a shaded area for up to seven days.
After grafting, Kudingcha grows quickly, and new shoots can be seen within 15 days. At this stage, it's important to remove weeds, water regularly, and remove any unwanted buds on the rootstock. If diseases occur, fungicides like carbendazim or thiophanate can be applied. The scion should retain at least two roots. Once the shoots reach 20 cm, they can be watered with diluted fertilizer. Due to the dense growth, Kudingcha seedlings are prone to powdery mildew and insect infestations, especially during droughts or heavy rains. Pesticides like "Topozin" can be used to control both pests and diseases. With proper care, grafted seedlings can grow up to 50 cm in height.
Finally, planting Kudingcha is best done in spring or autumn. When planting grafted seedlings, the tape around the graft union should be removed. The planting hole should be slightly deeper, and the soil should be filled twice. The first layer covers the graft site, and after watering, the soil is compacted. The second layer is placed about 8 cm above the graft, followed by another round of watering. After one year, the grafted part develops into a full root system, while the original rootstock dies naturally. This process does not affect the quality of the Kudingcha, and the plant grows vigorously with high yield.
Food Sweetener
Best Health Natural Sweetener Tagatose, which has a very similar taste and texture to sucrose. Sweetness is as 92% as sweet as sugar, but with only 38% of the calories.
Tagatose is generally recognized as safe (GRAS) by the FAO/WHO. USA Food and Drug Administration approved tagatose as a food additive in October 2003 and designated it as generally recognized as safe (GRAS). Korea Food & Drug Administration approved tagatose as health functional food for antihyperglycemic effect. European Food Safety Authority (EFSA) approved tagatose as novel food and novel food ingredient.
Since it is metabolized differently from sucrose, tagatose has a minimal effect on blood glucose and insulin levels. Tagatose is also approved as a tooth-friendly ingredient.
Tagatose is produced from Galactose through an enzymatic process. The health effects of Tagatose on blood glucose level after meal. Tagatose is a natural sweetener. a sweet fillers, suppress high blood sugar. It can improve the intestinal flora, and anti-tooth decay, eliminate bad breath.
1. Anti-hyperglycemic effect
2. Low Calorie : 1.5kcal/g
3. can improve the intestinal flora
4. Anti-tooth tooth decaying
5. Similar sweetness and sensory profile compared to sugar
Tagatose is an interesting natural sweetener that is just slightly less sweet than sugar. It has 92% of the sweetness but only 38% of the calories so it is useful as part of a calorie controlled diet. It is a monosaccharide with a simple molecular structure similar to glucose.
It has a good taste and a texture similar to sugar. It occurs naturally, but in small quantities in milk, also in certain fruits.
It has less than half the calories of sugar. It has a zero glycemic index. This makes it very suitable as part of a diabetic diet. Unlike most sugars it is not harmful to teeth, in fact it has been shown to help prevent damage to teeth. It is also a prebiotic. This means that it assists in the development of beneficial bacteria in the gut. It is also reputed to slow the absorption of glucose into the bloodstream, so it may be of additional use for diabetics in this regard.
1. Used for jam, jelly production, drinks, milk drinks, oyster sauce, soy sauce and other condiments accessories.
2. The pharmaceutical industry takes it as medicinal syrup sweeteners, thickeners, used in the production of high-end candy and hard candy.
3. Used in healthy products.
Why Choose us?
Product Recommended
D-Tagatose Powder is one of the sweeteners. We have other sweeteners. The effective component of Monk Fruit Extract is Mogroside. Mogroside is 300 times sweeter than sucrose and does not produce heat. It is a valuable raw material in beverage and candy industry and the best substitute for sucrose. Aspartame powder, in food and soft drinks, usually aspartame is 180 ~ 220 times sweeter than sucrose. Erythritol Powder, In general, the relative sweetness of aspartame was negatively correlated with the concentration of control sucrose, and varied with different flavor systems, pH, tasting temperature and the concentration of sucrose or other sugars. Erythritol is a kind of filling sweetener, which is a four carbon sugar alcohol. The sweetness of erythritol is only 60% - 70% of sucrose. It has a cool taste, pure taste and no aftertaste. It can be combined with high times sweetener to inhibit the bad flavor of high times sweetener. We strongly recommend pregabalin Powder. It's the best product we sell.
Mogroside IV Powder, Stevioside Powder, D- mannose Powder, Sweet Tea Powder
Xi'an Tian Guangyuan Biotech Co., Ltd. , https://www.tgybiotech.com