The highest quality purple tea leaves from the highlands of Kenya. Purple tea is derived from Camellia Sinensis, the same plant as white, black, and green tea. A genetic mutation in the plants essentially causes the leaves to turn the drink purple. Anthocyanins cause this interesting discoloration. Purple tea’s anthocyanins, composed of many phytochemicals, exhibit potential extraordinary health benefits.
Purple tea is derived from Camellia Sinensis, the same plant as white, black, and green tea.
Purple Tea contains more 2x the antioxidants than Kenyan green tea with half the caffeine.
Purple tea contains a high concentration of ANTHOCYANIN, which is a natural antioxidant also found in blueberries, pomegranates and acai berries
Unique tasting tea with a similar taste to white tea but with a fruity, raspberry hint.
Loose Leaf Brewing Instructions: Boil water on a stove and in a cup of water add approximately 2-3 teaspoons of dried purple tea leaves, let it simmer for about 3-4 minutes.
