Leaf: twisted needle, golden shoots
Aroma: sweet, fresh hay
Liquor: deep red, clear, purple hued
Palate: velvety, candied raspberries with black tea tannins coming through
Notes: The purple leaf teas that grow in the low latitude, high altitude regions of Southern Asia are highly valued. The purple in the leaf comes from anthocyanin, which the plant produces as protection from UV rays. The finished product is candy sweet and rich. This tea is handpicked and painstakingly processed, at elevations of between 1000 and 2000 metres in the Jin Mai mountains.
Preparation: steep 4g/200ml (1tps) for 2-3 minutes at 95-100C.