Description: This tea comes from the Zijuan varietal, also known as purple tea. It is a selected for the high amount of anthocyanins in the tea leaves, which give the leaves its purple color. Such mutation can appear naturally in the usual assamica varietal of Yunnan, and is also more prevalent in some wild tea species.
Apart from its unusual leaf aspect, the zijuan cultivar features a very special fruity aroma, which comes out very well when the leaves are allowed to oxidize. This black tea displays this cultivar's fragrance, and is therefore quite different from the typical Yunnan Dianhong made of seed-propagated Assamica. This tea has a low bitterness and a good amount of sweetness. The mouthfeel is light and not very deep, but it is an enjoyable tea overall that anybody can enjoy. It's worth a try at least for the fragrance!
The most effective components of both purple tea are anthocyanins. It’s said that the amount of anthocyanins in purple tea is 50-100 times higher than green bud tea. As one kind of polyphenols, anthocyanins are great antioxidants. They are used for preventing cardiovascular and neurological diseases, circulatory disorders, eye problems and inflammation, protecting the skin from the UV damage and improving skin elasticity.
Late spring harvest of purple variety of wild arbor trees growing in high mountain , picked up by local minorities and processed into the "hong cha" by tea master , has very distinctive fruity scent even from dry leafs.
Brewing Guide: The water used to steep this tea should be at the boiling point. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes with more or less time is recommended depending on the desired concentration.