According to Nepolen's appreciation, " When I win I drink champagne to celebrate, and when I lose I drink it to console myself".
Champagne and sparkling wines for the westerners are special occasion beverages as well as meet their immense preference. For chin peoples, drinking a cup of "ZU or YU" (in Burmrse, Khaung) just after the hard work of hill side cultivation, all of the exhaustion is absolutely flying away is our admiration of Zu( khaung) commonly known as Indigenous Beer is a kind of alcoholic beverage, is our traditionally drink. NO different names,the term Zu or Yu using together among different tribes of chin people is interestingly unique. In addition to most of chin peoples love and fund of drinking Zu, (except some due to religious reason or health problem), is one of the prominent channels of our commonness among variety of chin tribes.
In chin community, Zu has its significant role in the social contexts such as marriage,celebrations, annual festivals, funeral and entertaining guests, etc. Zu used to be one of the elements used in animal sacrifices in the particular times of remaining in animism of our ancestors.Chin classical folk songs from our oldest people usually do not emotionally come out without Zu.
The best quality achievement of Zu entirely depends upon its preparers are traditionally women. The desirable test: sweet, strong, bitter or a bit sour is available through the process of making.According to the geographical condition, the available materials for making Zu are different. Red millet seed is usually used in Mandat township, and in some parts of kampalett and most areas of chin hills commonly use corn or rice.In the process, first millet seed or rice is cooked until it becomes thick, but not to be over done, then it is allowed to cool down, after that yeast is added to it and blends properly, ultimately it is put into a clay pot and sealed it air tight. The fermentation takes place within a month but the longer fermentation time. the better quality of Zu.
In the ancient times, one of the elements used to consider a chin woman in the quality of being a good house wife was her skill in preparation of Zu( khaung).
After a certain period, the pot is opened, and water added into the pot. Banana leaves or bamboo leaves are put above the content and a straw is inserted into the pot.Drinking directly through the straw is our tradition but,siphoning through the straw into the cup is to serve guests from other place. First cup is the best and usually served to the guest of honor. When water contents in the pot lowers, more water is added, again and again, until there is no more taste.
Critically, Zu is one of the social evils still remains in some parts of chin land. Excessive drinking in some remote areas of Mindat, Kampalett and hilly regions of chin land often left little time for work. Once there is a celebration,the continuation of drinking might take minimum for 3 days, depending on the mood of drinking, sometimes it even takes for one week also. In that particular time of drinking, food is usually forgotten, full enjoyment of Zu, without any bother of time and family issues may be because ZU has influential power to chin peoples. Even though no enough rice to manage family, at the corners of some where coming out of rice for the preparation of Zu is a very strange phenomenon. Endless to say about the bad results of it, Zu is addictive and excessive drinking can damage property, good relationship,family management and so many reasons.Though ZU is/ was traditional drink for social purposes, may be sometimes to reduce tension, these are doubtlessly the first step to excessive consumption levels and alcohol related consequences and may even get you easily to be in the stage of using drugs..................
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