"Purple Voodoo" Purple Black Tea Cake * Spring 2018

Tea type
Black Tea
Black Tea
Creamy, Fruity, Pleasantly Sour
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Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 3 oz / 100 ml

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From Yunnan Sourcing

This is a blend of multiple types of Purple varietal black teas from the spring 2018 harvest! A painstakingly blended cake contain several unique teas and multiple purple varietals from 3 different regions of Yunnan! Bursting with flavor and aroma. If you are a fan of purple black teas, then this cake will surely delight you!

200 Grams per Cake (7 cakes per bamboo leaf tong)

Pressed December 6th 2018 from first flush of spring 2018 tea.

57 Kilograms in total

Wrapper Design by Giovanni Crispino

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2 Tasting Notes

76 tasting notes

Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

The compressed cake is easy to break up by hand, and if done gently, the leaves mostly untangle into long even wiry strands. The dry leaf aroma brings to mind a clean stable or feed-store, faintly grainy/grassy and equine.

6 infusions from 10 to 60 seconds.

Mahogany liquor; floral/spicy/grassy/lightly oxidized aromatics – subtle, complex, and difficult to parse; Earthy, almost leathery palate entry with a bit of peach pit. Slightly tannic, not quite brisk. Low fruitiness with a hint of cream and perhaps cocoa emerges from the dusty finish; medium-bodied, energizing (plenty of caffeine).

Curious if this one will develop more character with age or become too bland – right now it strikes a nice balance and I’ll probably drink up this cake in a month or two. While I don’t have much experience with purple varietals – this blend is a pleasant, unoffensive introduction.

205 °F / 96 °C 0 min, 15 sec 8 g 3 OZ / 100 ML

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2 tasting notes


Flavors: Creamy, Fruity, Pleasantly Sour

200 °F / 93 °C 0 min, 15 sec

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