Guzhu Zisun (顧渚紫筍)

tea imagery: Purple shoot in a misty valley

Guzhu Zisun is a green tea from Changxing in Zhejiang. Its name means “Purple Shoots of Guzhu”: young buds can have a purplish tint, and the folded leaves resemble a bamboo shoot. It tastes fresh and gently sweet, sometimes with floral notes.

History

Guzhu supplied tea to the Tang court. The tea was pressed then; today it is usually sold as loose-leaf green tea. A bud with one or two young leaves is picked, spread out, heated, shaped and dried in stages. Steam-fixed versions are also made. The revival of production in the late 1970s belongs to the tea’s modern history.

The purple shoot in our illustration refers to the name. The colour is not equally apparent in every batch: ask about the leaves and processing, then judge the flavour from a sample.

Terroir

Guzhu, Shuikou, Changxing county, Huzhou, Zhejiang. Low mountains and hills; garden elevations vary. Local slopes include deep soils rich in organic matter. Humid climate, with local differences shaped by terrain and vegetation. Ask whether the tea was made in Guzhu, when it was picked and how it was processed.

Leaf

dry leaf: Tender buds and leaves shaped into compact strips; the purplish tint varies.

aroma in a warmed vessel: Fresh greens, sometimes floral or lightly toasted notes.

aroma after brewing: Young leaves and gentle floral notes.

taste: Vegetal freshness and light sweetness; floral and nutty notes depend on the batch.

finish: After swallowing, notice whether sweetness lingers and how much astringency you feel.

Properties

Traditional descriptions: Traditional descriptions classify green tea as “cooling”.

What to know: The leaves and the way they are processed both affect the tea’s appearance. Versions made with steam to stop oxidation may be darker.

Over a cup of tea: For an unhurried daytime tea break.

Caffeine: Contains caffeine. The amount in a cup varies with the dose, leaves and brewing.

How to brew

A 200 ml teapot or brewing mug that can be drained completely. 3 g per 200 ml at 85 °C: a starting point for loose-leaf tea. Time for each infusion: 60 s, 90 s, 120 s.

When to drink

Morning or daytime. Year-round; keep tightly sealed, away from heat and smells. To explore a tea with a long production history. Rice or mild cheese; start with the tea on its own. While reading or talking about tea history

What to notice

Compare the colour of dry and unfurled leaves.
Notice which aroma you pick up first.
Let the cup cool a little and taste again.

Questions and answers

How do you brew Guzhu Zisun?

A 200 ml teapot or brewing mug that can be drained completely. 3 g per 200 ml at 85 °C: a starting point for loose-leaf tea. Time for each infusion: 60 s, 90 s, 120 s.

What does Guzhu Zisun taste like?

Vegetal freshness and light sweetness; floral and nutty notes depend on the batch.

How much caffeine is in Guzhu Zisun?

Contains caffeine. The amount in a cup varies with the dose, leaves and brewing.

What else should I know about Guzhu Zisun?

The leaves and the way they are processed both affect the tea’s appearance. Versions made with steam to stop oxidation may be darker.