Purple tea is an entirely new category of tea! Purple tea is produced from the leaves of the camellia sinensis plant, which is the same plant from which black, green, oolong, and other types of tea are made. Unlike other types of tea, however, the leaves of this new varietal are purple instead of green. It’s called Purple Tea because the bushes grow purple leaves in Kenyan tea gardens at high altitudes. The leaves are purple because they contain super-antioxidants called anthocyanins, the beneficial compounds found in blueberries, eggplant, purple grapes and other blue, purple or dark red foods. Don’t be shocked by its bright color, its a non-gmo plant, completely natural and part of the tea family! Processed like a green tea, it has all the benefits of green tea plus the addition of anthocyanin. On top of all the amazing health benefits of Purple Tea, the Purple Tea Leaf naturally has a taste of sweet plums and slightly woodsy flavor, a superb way to boost your antioxidant intake. Purple tea is low in caffeine (less than green tea, slightly more than white tea).
The bright leaves have anti-viral, anti-inflammatory, anti-cancer properties, reduces cholesterol, boosts brain function and prevents colds and flus.
Purple leaf tea is the only tea that changes color. Due to the high level of antioxidant in the tea, the steeped tea changes color when you add a few drops of lemon/lime juice. The acidity of the lemon naturally reacts with the anthocyanin ph-indicators in the tea and changes the color to a beautiful bright pink.
Brewing instructions: Steep for 4 minutes (1 teaspoon of tea leaves per 8oz)