“Zijuan” is a rare tea tree variety with low yield. Due to its high anthocyanin content, the buds, leaves, and stems of the tea plant are purple. The resulting tea products and tea infusion are also purple, hence the name Zijuan. The high levels of flavonoids, zinc, and exceptionally high anthocyanins in Zijuan tea are the main substances responsible for its significant blood pressure-lowering effect. It possesses strong antioxidant health benefits, can inhibit lipid peroxidation and scavenge free radicals, making it an emerging health beverage.
Zijuan, as a scarce variety, has many intricacies in its brewing process. If the method is improper, the desired infusion color cannot be achieved, and the tea's flavor quality will be greatly diminished. The editor below will teach you some brewing techniques that are very useful!
The quality of the tea leaves themselves is the foundation of a good pot of Zijuan. Poor tea leaves cannot be saved by any technique or skill, no matter how brilliant. The Zijuan used today is the Qicai Yunnan Ziyun Chunya, supervised by the “Father of Zijuan” and tea master Zhang Jun, ensuring the authentic origin of the Zijuan raw material. Ziyun Chunya has tight, slender strips, prominent buds, and a special elegant, faint fragrance, with quality much higher than average market offerings.
First, about water temperature. Zijuan has different temperature requirements compared to other Pu'er teas. The water temperature for brewing should be controlled between 85-90 degrees Celsius. Only then can the infusion show a light purple color. If the water temperature is too high, the color will turn yellow. Therefore, everyone must control the temperature when brewing Zijuan. You can boil the water, then pour it into a fairness cup to cool for about one minute, then use the water from the fairness cup for brewing.
Generally, do not use more than 5 grams of Zijuan tea leaves. After pouring hot water, do not steep for too long. For the first rinse, brew for 5 seconds, pour the infusion into the sea, and warm the cups; for the second brew, steep for 5 seconds and pour out the infusion into the sea, then divide into cups for tasting; for the third brew, the steeping time depends on the drinker's taste preference, whether strong or light, long or short. Due to differences in brewing techniques, local water temperature, and water quality, as well as individual taste preferences, finding the method you like best is the best method.
The aroma of Zijuan is very pleasant, with a special floral fragrance. Once brewed, its fragrance spreads fully, refreshing the heart and mind. The infusion color is light purple and bright, the infused leaves are indigo. Upon tasting, the bitterness is very low, the astringency is moderate, and the liquor is quite thick and smooth with a glutinous texture. Drinking it leaves a lingering fragrance in the mouth and a sense of relaxation. It is truly a rare and excellent product!
Another characteristic of Zijuan is its high steepability. It can be steeped about 10 times, with the infusion color remaining largely unchanged and the taste very stable. Although the aroma gradually diminishes somewhat, the glutinous feel remains as before. It is worth mentioning that the infusion color gradually turns red upon contact with air. Therefore, the color of the tea after it has cooled differs from when it is hot. It is best to drink it promptly!
The infused leaves of Zijuan are relatively slender, and the stems are also thin, dark purple in color with good glossiness. Zijuan has light bitterness and astringency, excellent returning sweetness, and is sweet and smooth. It is a classic tea that is both visually appealing and delicious, very suitable for urban white-collar workers and tea connoisseurs for collection, gifting, and drinking.
