The world of tea never ceases to surprise—and Chong Shi Cha (虫屎茶), literally “insect droppings tea,” might be its most extreme surprise. But behind the jarring name lies a beverage steeped in history, science, and medicinal value.

How it’s made:
This tea is derived from the droppings of insects, especially caterpillars, that have fed on high-quality tea leaves. After ingestion, the insects produce pellet-shaped excretions rich in broken-down bioactive tea compounds. These are carefully harvested, thoroughly cleaned, and steamed or roasted to sterilize and mature the flavor.

Despite its source, the tea has no foul odor or taste. In fact, Chong Shi Cha brews a smooth, earthy, and almost sweet liquor. It’s particularly popular in Guangxi, Guangdong, and Yunnan, where locals believe it aids in digestion, detoxification, and energy balance.

Recent studies suggest that this tea may help:

• Promote intestinal health due to its probiotic content

• Alleviate bloating and indigestion

• Enhance immune regulation through microbial fermentation products

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Insect droppings tea may not sound appetizing, but once you understand its processing and effects, you’ll see why some health enthusiasts call it “the pu-erh of insect tea.” Give it a try—you might be surprised by what nature can do.