A very special wild tea grown in the mountains of western Yunnan Province at over 5,000ft of elevation. Purple tea varietals are still camellia sinensis, but they undergo a naturally occurring mutation that produces anthocyanin, the same strong antioxidant that gives blueberries their coloring. It is a natural bug repellant, and protects the leaves from UV rays. It also gives the resulting lightly roasted tea a uniquely delicious flavor, with an abundance of qi energy. Very aromatic and flavorful. A black tea you won't soon forget!
Tasting Notes: papaya, cherry bark, truffle, lavender, brown sugar.
Brewing Guidelines: Gaiwan/Yixing: fill 1/3 full with dry leaf. Steep for 20 sec with 195º water for first three infusions. Add 10 sec to each additional. Teapot/mug: 1 Tablespoon of leaf per 8oz of 195º water. Steep 3 minutes for first 2 infusions.
