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:  Bingdao, Shuangjiang, Lincang, Yunnan
  • MEANING:  Ice island (bing dao)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  Spring 2013
  • TASTE:  Strawberry, bamboo shoots, beeswax
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  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4 min
  • Quantity: 7g / 150ml
  • Water temperature: 100°C
  • Several infusions: 2-15 sec.

Start with 2 seconds. Increase steadily after the 5th infusion. Never exceed 15 seconds.
For best results in gongfu cha, brew in a Yixing teapot.

Additional Information

Pu’er Tea is the empress among dark teas due to its exquisite taste and health properties. It is a tea produced only in the Yunnan province of China. The leaves undergo a process of microbial fermentation, which continues also during storage, steadily changing the taste and appearance of the tea. For this reason dark tea is also called post-fermented tea.
Pu’er tea is available in two finishes.
The “Raw” finish, called Sheng Cha, is the oldest and most traditional. It has green leaves at the beginning, which with slowly aging and process of gradual fermentation get darker to acquire unique richness of taste. Sheng Cha can be very valuable after some decades of ageing, with some vintages being extremely sought after. However, the raw material is of outmost importance for the quality of the brew. Ordinary Sheng Cha will never turn into a premium Pu'er upon ageing.
In the seventies, when the demand for the aged pu’er tea exceeded supply, a new manufacturing process, called Wo Dui, was developed by The Menghai Tea Factory to speed up ageing. The natural fermentation processes slowly transforming the appearance and taste of Sheng Cha are speed up in dedicated fermentation chamber to achieve the typical Pu'er taste within few months after the harvest. The final product, Shou Cha, has an intense flavour and dark colour already at the beginning, without the need to wait decades for aging to take place. Shou Cha means “cooked” and “ripe” tea.
Although the accelerated processing cannot be compared to the natural modifications occurring in Sheng Cha, Shou Cha shall not be considered a second-choice Pu'er; as the prices on the market confirm. Shou Cha is suitable for ageing. The taste continues to change overtime resulting in interesting combinations of natural and induced taste nuances.
That said, we invite you to compare Sheng and Shou Pu'er and let us know which one do you prefer.