Zu prepared for important ceremonies such as Chapchar Kut would be tasted by the brewing experts through a special bamboo straw.
It is a traditionally prepared dried starter made from the bark of a climber called zangzu, nilengthlum or hawhmathlum.
Traditionally the birth of a child would see them taste a diluted version of Zu as their first early experience and milestone.
Before Chief Khalkam committed suicide in Hazaribagh jail, it was observed that his bowl of zu had been emptied.
[6] Zupui is described as a high alcohol content drink with a bitter taste and a pale white or yellow colour.
[7] The preparation of Zupui starts with rice milled into fine power and the removal of its husk with a traditional wooden mortar and pestle known as sum and suk.
A special vessel known as Bellâm is used and dedicated for cooking and steaming the milled rice and consists of two pots.
The rice is steamed until its fully cooked before being transferred to another vessel where the chawl starter is sprinkled to begin fermentation.
After fermentation a small iron pipe called dawnkâwn is used to suck out the rice beer.
[8] Zufâng was made from Job's tears originally before the production of it began to use glutinous rice referred to as buh ban.
Both variations of Zufâng is not considered authentic zu and do not induce intoxication easily while being as sweet as honey.
[9] Zufâng is described as a low alcoholic sweet beverage consisting of a white-yellow colour with undissolved rice in it.
Young boys would contribute rice paddies and request an individual, such as widows, to brew zulawm and arrange a party.
The name Tinzu derives from the fact that this variation of Zu was produced in a tin and was distinct for being as white as milk.
This is the most popular beverage in the modern day, but mass production is prohibited due to Mizoram's dry state laws.
The bottom vessel is heated where the steam rises and condenses before being collected in a small container.