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Purple tea has its origins in China, although much of it is now grown in Kenya.
The Zi Juan cultivar forms anthocyanins to protect the leaves, giving them a purple colour. This colour remains in the leaf after processing giving it a unique look. It processed and should be treated as green tea despite the darker look, and if you look carefully you can often see the green as well as the purple. This is one is from Menghai.
The leaf is long and tightly twisted, with silver tips and golden tips and buds rolled into the leaf. The leaves have a very strong tea aroma, you don't usually get with green teas.
The liquor has a unique colour, tints of blue/green, and purple.
The first steep is smooth, with plummy notes and a blackcurrant taste, tarte at the end.
The second steep has a little more mouthfeel, with asparagus notes joining the plummy notes and the blackcurrant note tapering away.
The third steep has the flavour notes harmonising and pulling together, making it less exciting than the first two steeps, smooth easy drinking.
|Amount:||1 hdp tsp|
|Brewing Time:||2 - 3 minutes|
|Suitable For Cold Brewing||Yes|
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