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“This is a tea that demands a little attention and respect, because it can get bitter if you don’t pay attention. But when I get it just right, it is smoky, earthy, sweet, fruity, and delicious. ...” Read full tasting note
“i have a few of these put away…good now…..even better later…..get them while you can,i have only seen this tea from a couple vendors…” Read full tasting note
“As with any purple bud, overbrewing can result in bitterness.” Read full tasting note
Translation of:
Purplish Red Bud Tea Description Bing Ticket
Yunnan Pu-Erh tea grows in the superior environment of low latitude, high altitude Southeast Asian tropics and achieves many qualities of superior tea. Among Pu-Erh tea, purplish red bud tea is particularly valued.
During the hot, humid summer and fall seasons a portion of tea tree buds are purplish red colored. The source of the color is anthocyanin, which changes color along with cell sap acidity. High levels of acidity lead to red color, while medium acidity is purpler, and high alkalinity tends toward indigo. Anthocyanin is a phenol material, and along with catechin is an important component in the medicinal effect of tea. Purplish red tea results from an inherited reaction to unfavorable hot and humid summer environmental conditions, providing the tea tree with a mechanism for fighting scorching ultraviolet rays.
Pu-Erh tea growing areas tend to be between 1000 and 2000m elevation. According to surveys, higher altitude tea growing areas receive as much as 8 times the ultraviolet light of lower altitude growing areas. During the dry spring tea season, the atmosphere tends to be quite dusty which serves to reflect, scatter, and absorb most ultraviolet light. Entering into the rainy season, atmospheric dust is frequently washed away by rain. These clean, clear atmospheric conditions allow virtually all UV light reach the surface. In order to resist damage from this shortwave radiation, tea leaves produce anthocyanin, which can reflect away a portion of the UV light hitting the leaves. Although a southern Yunnan tea field during the height of the summer is a sea of green, most eye-catching are the specks of purplish-red scattered throughout. Purple bud tea trees occupy approximately 1-2% of all tea trees, and occur with varying intensities of purple.
Purplish red bud tea has throughout history been regarded as a standard for quality tea. Lu Yu in the “Cha Jing” evaluating the color of tea leaves came to the early conclusion: “bright cliffs and gloomy forests, purple is the highest and green the second”. Purple tea features prominent fragrance and rich flavor. A small number of tea trees growing on the rocky slopes of Fujian’s Zhengyi Mountain, because of their red color, are given the famous name Da Hong Pao. It is believed this tea has the special ability to treat headaches. Another historically famous purple tea is Zhejiang province’s Guzhu Zisun.
Haiwan tea factory’s Purple Bud Tea, grown in high mountain ancient tea fields, is hand-picked by Hani and Bulang growers who select only young tender buds from the purple tea trees. It is solely and painstakingly processed to produce a very small quantity of heavenly tea. This tea possesses special triple lowering power (lowers blood pressure, blood sugar, and lipid levels) and a fragrant, rich flavor. It has extremely high value as a drink, a health product, a fine gift, as well as a tea to be stored and aged.
Purple bud tea anthocyanin can be bitter, so it is recommended that those who do not enjoy bitter flavors reduce the strength of their brew so as to enjoy the fine tea flavor.
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This is a tea that demands a little attention and respect, because it can get bitter if you don’t pay attention. But when I get it just right, it is smoky, earthy, sweet, fruity, and delicious. It holds well in the thermos for a day away from home, and it is nice gongfu cha as well.
I’d recommend 1gram of leaf per ounce of water, gongfu cha, starting with a flash rinse of boiling water, then short steeps with water a little cooler, 190-195 degrees.
Some of the leaves are rather dark colored after infusion, but not very purple. And the leaves aren’t fine little buds. But it is a pleasant enough tea for right now, and maybe by the time I finish it (I have so much puerh right now it will be years!), it will be even better.
i have a few of these put away…good now…..even better later…..get them while you can,i have only seen this tea from a couple vendors…
Do you check out the puerh discussion board? My friend mrmopar made a humidor out of a refrigerator and fitted it with fans and such. Great puerh lover. If you want the link for getting free tea from Teavivre just ask. I’ve been getting free tea for almost 2years.
