Purple, the new green.

purple tea

Purple tea is a very new cultivar of Camellia sinensis. It was developed with extra high levels of anthocyanins, which are special antioxidants attributed with excellent health benefits to humans. Anthocyanins are responsible for the red, purple and blue colors in many edible plants including eggplant and blueberries. In the case of purple tea it is the anthocyanins that produce the distinctive reddish purple of the leaves on the bush.

Due to the presence of anthocyanins and catechins pigments, this beverage has more earthly, brisk and rustic flavour to it than the conventional black tea. It also has unique thirst quenching ability. In the international market, this type of tea fetches three to four times the price of black tea.

Catechin is the epigallocatechin gallate (EPCG). During fermentation, when EPCG is oxidised, flavins are formed that are responsible for bringing the briskness in the cup. The more gallated the flavins, better the cup quality.

When steamed to produce green purple tea, the high levels of EPCG retained are highly anti-oxidant in nature. This helps fight free radicals in the body, thereby reducing hypertension and cardiac arrests.

To sum it up, Purple tea is a rare type of herbal tea that offers superb briskness and flavor in oxidized form. A few salient features about it that would interest every tea drinker and experimenter:

  • High levels of theaflavins that make this tea a good thirst quencher.
  • Helps fight constipation.
  • Helps in bringing regularity in menstruation.
  • Lowers heat in the body.

Aside from the impact on health that tea drinkers might expect Purple Tea to provide, it’s quite an interesting new tea from a taste perspective. The tea has flavors and astringencies similar to both black teas and green teas. It’s a fascinating new tea that we suggest experimenting with to find what temperature and steeping time brews it into something that suits your palate.

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