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 The
Guzhu Purple Shoot grows on the Mount Guzhu in Zhejiang Province.
The processed tea buds look purplish like the tip of bamboo shoot so
comes its name. The Jinsha Spring is just close to the tea garden
and the water is perfect for the Guzhu tea.
For over a millennium people have used the Jinsha Spring with Guzhu
Purple Shoot together. It is highly praised by the Tea Saint
Lu Yu
and it was a imperial contribution in the Tang Dynasty. The Jinsha
Spring must be hold in silver bottles and sent with the tea to the
Capital Chang'an together, so that the royal family could enjoy the
genuine tea soup made by the correct water.
In the ancient time, the Guzhu tea was steamed and made into
compressed tea cakes. Today, people use the method of stirfry to
make green tea with Guzhu Purple shoot. The tea has a distinctively
aroma but is different from what it tasted in the old time.
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