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Guzhu Zi Sun

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.


Guzhu Zi Sun tea garden.

Tea bushes of Guzhu Zi Sun at dusk. Read the blog of our tea journey to Guzhu.

  • ORIGIN:  Changxing, Huzhou, Zhejiang, China
  • MEANING:  Guzhu purple bamboo shoot (Guzhu zi sun)
  • CULTIVAR:  Yin Shuang
  • HARVEST TIME:  23 March 2021
  • TASTE:  Artichoke, chestnut, sugarcane
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

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.