Zi Sun Cha Steamed Green Pancake
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
Description
- Chinese: Táng Dài Gòng Chá Gù Zhǔ Zǐ Sǔn Chá Gǔ Fǎ Chá Bǐng
- Translation: Tang Dynasty Tribute Tea Guzhu Zi Sun Cha Ancient Techniques Tea Cake
- Type: Green Tea Cake
- Cultivar: Zi Sun Cha
- Weight: 7g±3 each
- Age of tea trees: 70 to 300 years
- Origin: Guzhu, Huzhou, Zhejiang
- Harvest Date: 2024/04/22
- Storage Methods: Refrigeration, Sealing, Moistureproof, Avoid light.
- Shelf Life: 18 months
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History of 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 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 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. - Gu Zhu Zi Sun Cha, or Purple Bamboo Shoot green tea, mentioned lovingly in The Classic of Tea (also known as Ch'a Ching) by the famous tea master Lu Yu, was a tribute tea to the Tang dynasty. 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.
- 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.
- Features: Retains the essence of green tea and is super resistant to soaking. You can drink it for a day, the cake shape is always intact, and the tea soup is slowly released every time you brew it. It can also be ground into powder to cook and drink like people in the Tang Dynasty, which has a long-lasting ancient charm. The peonies laugh and the gold sparkles, and the purple bamboo shoots of Wuxing are heard. The cake tea made by the Tang Dynasty and the steamed green tea made by the Ming Dynasty is very wonderful when used in the Tang Dynasty sencha method.
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Lu Yu’s Tea Cooking Method:
Prepare the salt and grind the cake tea into tea powder. Lu Yu thinks that it does not need to be too fine and does not need to be ground into powder, just grind it into "fine rice-like".
Bring the water to a boil and season with the appropriate amount of salt. It is more suitable to put 1.5 grams into 1000 ml of water, and the tea soup produced is suitable for saltiness. (Everyone has a different taste, so you can add or subtract based on your taste.)
After adding the salt, scoop out a ladle of water and set aside.
When it boils for the second time, stir the water into a vortex, and then add an appropriate amount of tea powder from the center of the soup. Add 5-6 grams of tea to 1000 ml of water. The "Tea Classic" states that if you like to drink a stronger tea, you can add more tea, and if you like to drink a lighter tea, you can add less tea. You can control it flexibly.
When the soup reaches the third boiling point, pour the ladle of water scooped out in advance into the pot to stop the boiling. At this time, you can see a lot of soup foam formed on the surface of the soup.
You can divide the tea soup into tea bowls and serve it. It should be noted that when leaving the tea soup, you can only gently scoop out the upper layer of the tea soup with foam and drink it. Be careful not to scoop out the tea residue.
Zi Sun Cha Steamed Green Pancake
$18.68
15.0 g