Guzhu Zisun tea is a historically remarkable green tea. This traditional tea of the Zhejiang Province became famous as early as approximately 1200 years ago. Unfortunately, Guzhu Zisun is not as well-known these days as in the Ancient times. However, it indeed deserves to be present in the tea-lovers’ collections.
“Guzhu” is a name of a village where this tea is produced. “Zisun” means a “Purple Bamboo Shoot”; the tea is called like this because the fresh tealeaves and buds have a purplish hue and their slim, narrow shape resembles that of a bamboo shoot.
Guzhu Zisun used to be the tribute tea in Tang Dynasty and regarded as the best tea ever by Tea Saint Lu Yu who was respected as the Sage of Tea for his contribution to Chinese tea culture as an author of the “Cha Jing” (The Classics of Tea). Production of this tea dates back to the times when Lu Yu built the first Tea factory dedicated to producing Guzhu Zisun in the Guzhu Mountain in the Zhejiang Province in 846 AD.
Guzhu Zisun tea is made of carefully handpicked single buds with one or two leaf sets, and the processing is also carefully done by hand to preserve the integrity of these beautiful little tealeaves. It has a pleasing, charming orchid aroma and a delicate tea fluid.
Guzhu Zisun tea is believed to help in a number of health matters:
- lowers the risk of cancer
- lowers the risk of stroke and heart diseases
- lowers blood pressure
- prevents tooth decay
- inhibits viruses
How to brew Guzhu Zisun tea:
Boil water and cool it to 80-90°C. Put 3-5 grams of tea into a cup, and add hot water. Infuse tea leaves for 1-2 minutes depending on taste preference. You can vary the quantity of tea depending on your tastes. Each portion of tea can be infused 3 additional times.
- Chinese name: 顾渚紫笋
- Other names: Purple Bamboo Shoot
- Origin Place: Zhejiang Province, China
- Harvest time: Spring, 2016.
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