Purple tea is a somewhat confusing title given to tea plants that have a genetic mutation which produces anthocyanin--an antioxidant found in most berries and some other fruit; however, anthocyanin isn’t the only unique attribute. Purple tea cultivars are said to have a higher concentration of other antioxidants: polyphenols and catechins. Specifically, it’s said to contain a unique polyphenol called GHG which has shown to decrease fat mass and thickness while increasing lean body mass. It appears people first noticed these mutations growing in small, wild quantities in China (think back to our Wild Purple). Kenya Purple is processed like a green tea.
The liquor smells and tastes like a bowl of flowers stirred in with fruit. Very perfumey florals like lavender and jasmine with plum, blueberry, juniper berry, etc. There’s also a weightiness on your tongue that isn't normally associate with flavors like these. It also has really noteworthy hui gan--a term referring to the effect of a lingering sweetness or minty-coolness that is unique to tea. Take a drink and let it linger on your palate for a few minutes; those lavender and berry notes will really pop.
Name: Kenya Purple
Origin: Nandi, Kenya
Tasting Notes: Juniper Berry, Lavender, Plum
Brewing Instructions are included on the tin.