The narrow, spiky leaves of this tea lend it its name: when sprouting, the leaf buds are tight with a purple tinge, and thus called 'purple bamboo shoot. First mentioned in the 8th-century book The Classic of Tea by the tea sage Lu Yu, this tea has changed vastly since then, when it was ground and compressed into discs; now, the downy leaves release a chestnut aroma, while the vegetal body shares notes with artichoke, haricots verts, and a tinge of characteristic sugarcane sweetness. Topped up as needed in a tall, glass pitcher, it's a green tea that can last the whole day, or accompany a meal.
Tea bushes of Guzhu Zi Sun at dusk. Read the blog of our tea journey to Guzhu.
For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.
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