This tea is actually a cousin to the tea plant (Camellia Sinensis) called Camellia Daliensis, which is only found in Yunnan, China. “Purple teas” get their name simply from the slight purple tint to the leaves and resulting liquor, unlike the color associations with processing like green, black, white, and yellow. While these teas all have a color similar to the processing name, purple teas can really be processed any way. The purple pigment can be caused by a couple of things, both applying to this tea. There can be a natural pigment mutation called anthocyanin, which is incredibly hard to domesticate (only a 2% strike rate). It can also be found due to stress to the leaves. This tea, in particular, was harvested near the border of Myanmar, which is suffering from an intense drought due to a decade-long brutal civil war--thereby causing a lot of stress to the plants. This tea has incredible depth of flavor and insane aromatics, with notes of blueberry, plum, apricot, and milk chocolate.
Name: Wild Purple
Origin: Yunnan, China
Tasting Notes: Blackberry, Rose, Eucalyptus
Brewing Instructions are included on the tin.