Guzhu Zi Sun


Guzhu Zi Sun, or Purple Bamboo Shoot, is a Chinese green tea from Zhejiang, and this particular tea is a very special example of its type. Even the world's best green teas are rarely as sweet and mouth filling as this outstanding selection.

The dry leaves are richly aromatic, with notes of flower nectar and fresh vegetation. Immensely sweet, this tea tastes of sugar cane, chestnut, sweetgrass, peony blossoms, and finishes with a delicate crisp lettuce. Unlike most green teas, this superior Guzhu Zi Sun can be steeped at much higher temperatures and for longer times, attesting its quality.

If you want a green tea that goes above and beyond, then try this rare treasure. 



Guzhu Zi Sun has a unique history, famously mentioned by Lu Yu in his "Classic of Tea" in the 8th century, it is craved by tea lovers for both its wonderful taste and legacy.

Tea in the Tang dynasty was prepared quite differently, instead of the loose leaf familiar to modern drinkers, all tea was steamed and compressed into cakes, dried over coals, and when it came time to drink, the disks were crumbled with salt and spices and consumed more as a soup than as a familiar tea. This tea is a testament to the fluidity of tea culture across centuries.

Its name 'Zi sun' means Purple Bamboo Shoots and it's related to the color and shape of young leaves. As shown in the picture below, taken during our tea journey to Guzhu, young leaves have purple shades and, when still unopened, resemble the shape of bamboo shoots.


Purple Guzhu bamboo shoots  

Purple leaves and shoots of Guzhu Zi Sun. 

  • ORIGIN:  Changxing, Huzhou, Zhejiang, China
  • MEANING:  Purple bamboo shoot from Guzhu (guzhu zi sun)
  • HARVEST TIME:  March 17, 2018
  • TASTE:  Sweetgrass, peony blossoms, sugar cane

1 Items left

  • Quantity: 6g / 500ml
  • Water temperature: 90-95°C
  • Infusion time: 4-5 min
  • Quantity: 2g / 150ml
  • Water temperature: 90-95°C
  • 4 infusions: 60, 60, 60, 90 sec

For best results brew in a tall glass and fill with water before adding the leaves. See the brewing tips on the Nannuoshan YouTube Channel.

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