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Zi Sun Cha
Imperial Grade Pest.free

Imperial Grade 98 P.

SKU
7778
ZI SUN CHA
ZI SUN CHA
ZI SUN CHA
ZI SUN CHA
ZI SUN CHA
ZI SUN CHA
A green tea speciality and former imperial tribute tea from the renowned green tea province of Zhejiang. Based on the rare Jiu Keng cultivar and unconventionally steamed during processing, this tea stands out for its wonderfully intense vegetal aroma of seaweed (nori), wet grass, and creamy smoothness. A remarkable green tea rarity. 30g
  • Tea speciality largely unknown outside of China
  • Made from the rare Jiu Keng cultivar
  • Zi Sun Cha translates to “Purple Bamboo Shoot Tea”, referring to the violet tint of the fresh buds and leaves
  • Gently steamed rather than pan-roasted
  • Former imperial tribute tea during the Tang Dynasty
Character Deep aroma, creamy, nori, wet grass, soy
Tea Farm Remote tea farm in the mountains of Zhejiang
Terroir Qiandaohu, Zhejiang, China
Harvest 1st harvest (Ming Qian), March 2023, hand-picked
Cultivar Jiu Keng
Elevation 1000m above sea level
Processing Hand harvesting ( 手採 shoucai), wilting the leaves in the shade, sorting, steaming (殺青 Sha Qing = Kill Green), special rolling and shaping of the leaves, double oven drying
Cultivation Cultivated without chemical pesticides
Laboratory Tests Pesticides
Grade 98/100 P. (Green tea category), Imperial Grade
€14.90
30g

Delivery : up to 5 business days

Incl. VAT, excl. shipping

SKU
7778
€496.67 / 1kg
In stock
ZI SUN CHA

Tea Farm

The Qiandaohu region, where these tea fields thrive at an elevation of over 1000m, is also known as the "Lake of a Thousand Islands". The reservoir was formed in the 1950s with the construction of the Xin’an River Dam, built for both hydroelectric power generation and flood control. Qiandaohu Lake is known for its crystal-clear, emerald green waters and the more than a thousand small islands scattered across its surface. Ecologically, the lake is important for maintaining water quality and biodiversity. The surrounding landscape is predominantly forested, providing crucial habitats for local flora and fauna. The lake’s water is so pure that a bottling plant operates here, producing high-quality drinking water. The pristine natural conditions provide an ideal environment for tea cultivation.

ZI SUN CHA

Character & Aroma

Tasting Notes

Several factors influence the flavour of this unique Chinese green tea, the first of which is the use of the rare Jiu Keng cultivar, which is endemic to Zhejiang Province and scarcely known beyond its native region. It is highly sensitive and difficult to cultivate, likely explaining its limited distribution. The second factor is its processing: unlike the traditional Chinese method of pan-roasting, the leaves of this tea are gently steamed with hot air. This imparts a wonderfully intense vegetal aroma with notes of seaweed (nori), wet grass, and a hint of milky sweetness. The aroma is deeply embedded in the leaves. On the palate, the tea is exquisitely smooth, silky, and delicately sweet, reminiscent of fresh morning dew and warm rice milk.

For a slightly more pronounced flavour, we recommend keeping the water temperature at around 80 °C and extending the steeping time to over two minutes.

Leaf

Beautiful, delicate leaves, lots of buds, perfectly intact, light green with a hint of purple

Cup

Clear cup with green shimmer

ZI SUN CHA

Chinese Green Tea

Chinese green tea is distinguished primarily by the roasting of the leaves (殺青 Sha Qing – "Kill Green") after harvest, which halts the oxidation process and lends the tea its typical nutty, buttery flavour. There are many different styles and production methods of Chinese green teas which vary by form, colour and taste. These differences are closely tied to the tea’s region of origin, as Chinese green teas are often deeply rooted in the unique traditions of their local tea cultures.

Yoshien Labortests

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshien

Yoshi en

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Special features in location, cultivation and processing

This rare tea speciality is known for the slightly violet hue and curled underside of the young leaves. It originates from the Guzhu mountain area in the Qiandaohu township, located in the far north of China’s Zhejiang Province. Zhejiang is home to some of China’s most beloved green teas, the most famous being Long Jing (Dragon Well Tea).

This tea holds a special place within the broader landscape of Chinese green teas. As early as the Tang Dynasty (618–907), it was regarded as one of the most important imperial tribute teas, served in honour of ancestors, at important festivals and the imperial court. After a long period of obscurity, it was rediscovered in the late 1970s and officially recognised in 1986 as a national classic of Chinese green tea.

The tea’s production process follows the traditional steps for Chinese green tea (withering, "kill green" or halting oxidation, rolling, sorting, and drying), although two aspects deviate from convention and contribute to the tea’s unique character. During the "kill green" stage, rather than using the typical Chinese pan-firing method, the tea undergoes steaming – which is a technique otherwise associated with Japanese teas. The final drying of the leaves is also unique: they first receive a special dry-roasting, followed by the conventional oven drying.

Single Origin

This tea comes 100% from the above-mentioned tea field, sourced directly from the tea farmer.

Processing

Processing

2 heaped tsp (5 g), 75–80 °C, 250 ml water, steep for 2 minutes.
For a more intense flavour, we recommend extending the infusion time beyond 2 minutes.

Traditional Preparation (small teapot/Gaiwan):
2–3 heaped tsp (approx. 7 g), 80–85 °C, 100–180 ml water, steep for 1 minute.
Can be infused 3–4 times.

Packaging

Packed in a high quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

For particularly flavourful and traditional preparation, we recommend using a Gaiwan made of porcelain. Alternatively, you can use a simple glass teapot with an integrated filter.

Recommended Storage

Ideal and particularly beautiful are authentic Chinese containers made of porcelain or clay. Alternatively, more affordable, internally coated airtight tea caddies are also suitable.

Test results

Test results We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

See tests

Test results

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