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 sweet corn aroma, with a bodied brew of artichoke, the light vegetality of bamboo shoots—reflecting the plentiful bamboo forests that surround the tea plants in Guzhu—and a nip of black pepper to finish it off. Topped up as needed in a tall, glass pitcher, it's a green tea that can last the whole day, or accompany a meal.
  • ORIGIN:  Guzhu, Changxing, Huzhou, Zhejiang, China
  • MEANING:  Guzhu purple bamboo shoot (guzhu zi sun)
  • CULTIVAR:  Long Jing nr. 43
  • HARVEST TIME:  12 March 2023
  • TASTE:  Sweet corn, artichoke, black pepper


  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4-5 min
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.