I am pleased to add our first Kenyan tea to our tea catalogue. Purple Tea is an intriguing tea that is named after its distinctive, purple-reddish leaf pigmentation that occurs due to the rich levels of Anthocyanin1. A semi-sweet aroma reminiscent of grape juice, with a woodsy base and a crisp finish.
Purple Tea has been produced from an Assamica culivar that was grafted with an indigenous tree "Prunus Africanus". Developed by the Tea Research Institute of Kenya (KALRO) since 1986 and introduced to the farmers for growing in 2011. It’s selection and planting were strategic in developing a unique tea product for the region with a view to increase value and yield for domestic and international markets.
Our female-owned and led enterprise processor provides social economic support to farmers, and especially women who are involved in the venture.
1Anthocyanin is a flavonoid that can be found in other food plants such as blueberry and raspberry.
Origin: Nandi Hills, Kenya
Flavour profile: Semi-sweet | Woodsy | Apple
Processing highlights: Whilst the full processing method is proprietary technology which we respect as the producers develop out their commercial proposition our understanding is that purple tea undergoes an orthodox production method, in a similar way as green tea, but our leaves are subjected to a light withering.
Tea Master: grown by small holder tea gardens in Nandi County sourced by Cuppa Cha
A light and clean tea that can be enjoyed at any time of day. A semi-sweet aroma reminiscent of grape juice, with a woodsy base and a crisp finish.
We have suggested brewing guidance for a balanced cup but encourage you to try different brewing parameters with this tea as different temperature and times of brewing draw out a variety of flavours.
Leaf appearance: long lengths of dark purple whole leaves
Aroma: notes of grape juice and cucumber
Liquor colour: a lightly purple hue with a lightly golden liquor