Lew, I have drunk kundingcha not rolled leaf as you would expect, but in
a very Bi Lo Chun like small snaily twist. It was properly bitter.
Whether this is another form of processing the same plant or a different
plant entirely I know not, but the taste was nearly identical. Having
said that, I'll go look at the picture as science requires. Michael

Right, I've had it in this form too. I find it puzzling that kudingcha
exists in two such radically different configurations. But real tea has
lots of puzzlements too, and I suppose I prefer to spend my attention on
good old C. sinensis.

Likwise. Agreed. I got it in a neighborhood teashop that didn't quite hit the mark, but deserved support nonetheless. Unfortunately, they quickly went out of business. Such is life in Brooklyn.
Michael