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Club selection of April 2018 - In times of high UV and heat in southern Yunnan, some tea leaves increase their development of a pigment and antioxidant Anthocyanin to protect itself from the sun and temperatures. This pigment contributes to the leaves turning a burgundy or purplish tone. Leaves turn an Indigo color when processed. Purple leaf teas are better consumed when relatively fresh (12-18 months) for optimal enjoyment of the slight nuttiness and tinges of a special bitter bite. Sourced from Nannuo Mountain and the abode of the Hani minority we are happy to be able to offer up this special treat, as in some years there isn’t so much quality Purple Leaf Puerh available. Locals say that the Purple Leaf Puerh is good for the heart muscle given its tannin notes and bitter tinges which come and go on the palate in seconds. Though this is a darker toned tea, it is still considered a ‘Sheng’ or raw or uncooked Puerh tea. Discover this Purple Leaf Sheng tea even further with Jeff.
Tasting Notes - Nice tannin notes with some nutty flavours which keep the slight bitter tones down. Play with the infusion times as a slightly stronger infusion of this special tea often brings some strength and joy to the palate. Anthocyanin which contributes to the colour is an antioxidant as well as a pigment. A great tonic for beginning the day or a mid-afternoon bit of stimulant bite. We encourage getting into this tea immediately as the special notes of a Purple Leaf tea diminish with age. It is slightly unlike other raw Puerhs in this way, in that they will sometimes improve and develop, whereas the Purple Leaf needs immediacy of preparation and taking. Enjoy this truly special tea that for many at one time wasn’t considered good enough to process and market.
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