Gu Zhu Zi Sun Cha Spring Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
- Chinese: míng qián gù zhǔ zǐ sǔn chá chūn chá
- Translation: Mingqian Gu Zhu Zi Sun Cha Spring Tea
- Type: Green Tea
- Cultivar: Zi Sun Cha
- Origin: Guzhu, Huzhou, Zhejiang
- Harvest Date: 2025/03/24
- Storage Methods: Refrigeration, Sealing, Moistureproof, Avoid light.
- Shelf Life: 18 months
- Gu Zhu Zi Sun Cha is green tea, traditional tea of Zhejiang. Guzhu Zisun tea also called Huzhou Zisun, Changxing Zisun. Guzhu Zisun tea produced in Guzhu village of Changxing County,China’s Zhejiang Province, famous as early as 1200 years ago. The name Zi Sun means "Purple Bamboo Shoot", so called because the unprocessed tea leaf is partially purple in color and its slim, narrow shape resembles that of a bamboo shoot.
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History of Gu Zhu Zi Sun Cha
Production of this tea dates back at least to the 8th Century CE, when Lu Yu, China's Sage of Tea and author of "Cha Jing", set up a tea factory here dedicated to producing Gu Zhu Zi Sun Cha as the first tribute tea for the Tang Dynasty Emperor. Lu Yu, the famous tea master, was instrumental in promoting tea and tea culture during the Tang Dynasty (619-907AD). In addition to writing the first book about tea, he built the first Tribute Tea factory for the emperor in Gu Zhu Mountain in Zhejiang Province in 846 AD. It was his belief that Gu Zhu Zi Sun Cha was the very best tea, and became a Tribute Tea for over a thousand years. Initially this tea was steamed into cakes and then ground into a powder to drink. - It was picked entirely by hand using the standard of primarily two tiny leaves and one bud, and the processing was also carefully done by hand to preserve the integrity of these beautiful little leaf sets. As with most Chinese green tea, this tea was picked, withered in the sun and/or indoors, heated in a low-temperature wok to kill the enzymes in the leaves that would otherwise cause them to oxidize and turn brown.
- Grown in the lush green hills of the Zhejiang Province, it is named for the way the soft leaf buds appear when first plucked with a light purplish hue and the shape of young bamboo sprouts. The leaf is a long, stalky style that yields a medium-light yellow cup with much complexity. We delighted at the notes of lychee, apricot, sweet pea floral, and sugar snap pea crispness in this early spring harvest. A treasure not to be missed, enjoy this tea fit for an emperor.
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Glass Cup Brewing Method:
• The ratio of green tea to water is 1:50, and a glass cup of about 300ml can pour 5g of tea.
• Pour water into the cup (the water temperature is 80~85°C), pour it slowly along the wall of the cup, and let the tea leaves fully infiltrate. The speed of water injection should not be too fast.
• Wait for 3 to 5 minutes, and you can drink the delicious, green tea soup, and then when you drink 1/3 of the teacup, you can refill the water again, usually brew three times.
Customer Reviews
Steeping photo
Elegant needle leaves, even prettier than in the photo. I stepped gently in a gaiwan at 158F, and it was perfection. Subtly nutty and floral, so delicate!
Don't have a taste, fresh and refreshing, and the tea fragrance is more pleasant.
Sweet, with a hint of orchid fragrance. The customer service is very enthusiastic, thank you very much.
The taste is fresh and soft, and the sweetness comes quickly. There is a kind of sweetness like walking in the bamboo forest after the rain, and there is also a kind of leisurely feeling among the mountains. Good tea, good tea!