This tea is made from purple leaves buds, 

Zi Ya 

紫芽, a naturally mutated purple leaf Camellia Sinensis var. Assamica tree endemic of Lincang forest, Yunnan, China. 

The buds and leaves of this varietal of tea tree are of distinctive purple/burgundy color, caused by the presence of the powerful antioxidant Anthocyanin in the plant, which is responsible for giving the purple/blue color to certain types of fruit, like cherry, blackberry, blueberry, juniper berry, plum or red grapes. This purple pigment antioxidant is offering a myriad of health benefits. The anthocyanin act as natural pigments, producing the purple color, particularly in the young buds and tender leaves.

Purple bud tea can be processed into various types, including green tea, oolong tea, black tea, or pu'er tea, depending on the oxidation levels and processing techniques. However, the purple color is most prominent in less oxidized forms, like green or lightly oxidized oolong tea.

Region : Qianjiazhai, Ailaoshan, Yunnan

Harvest : early spring

Altitude : 2000m

Process : From wild indigenous trees. Hand picked. Processed like a sheng pu'er.

Elemental Wisdom : Yang Earth. 

Steeping guide :

• Tea pot: 250 ml water · 85 °C · 1 tsp tea · 3 minutes
• Gong Fu: 100 ml water · 90 °C · 2 tsp tea 
• Multiple infusions; (1st) 30 sec, (2nd) 20 sec, (3rd) 30 sec + 10 sec every additional infusions.
• Bowl tea : Simply add 2 tsp of tea in a bowl to cover the bottom and pour water on top, filling the bowl half way.

Quantity of tea per bag : 50g