China Yunnan Wild Purple Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Berries, Black Currant, Blackberry, Blueberry, Cherry, Cocoa, Dark Wood, Fruity, Grape Skin, Grapes, Honey, Jam, Raspberry, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 5 oz / 160 ml

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2 Tasting Notes View all

  • “A thoroughly enjoyable black tea from What-Cha. Brewed gong-fu style. Started at 90C as recommended, but cranked the temperature up to 95C from second infusion on. Got seven solid infusions out of...” Read full tasting note
    88
  • “This was a treat from Eelong…luscious thick leaves that were at least half a hamster long (no, I don’t know why I chose that unit of measurement, but that was my first impression and I’m sticking...” Read full tasting note

From What-Cha

A complex wild growing purple varietal black tea which has been lightly roasted, possessing an incredibly smooth texture with a sweet fruity taste of dark berries. Evocative of the finest Taiwanese black teas.

Tasting Notes:
- Very smooth texture
- Complex sweet fruity taste with dark berry notes

Harvest: Spring, March 2019
Altitude: 2,000m
Cultivar: Ye Sheng (var. Assamica)
Origin: Feng Qing, Lincang, Yunnan Province, China
Sourced: Specialist Yunnan tea wholesaler

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 2 teaspoons per cup/small teapot
- Brew for 2-3 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

2 Tasting Notes

88
3 tasting notes

A thoroughly enjoyable black tea from What-Cha.
Brewed gong-fu style. Started at 90C as recommended, but cranked the temperature up to 95C from second infusion on. Got seven solid infusions out of this tea (brewed for 2 min. on infusion #7).
Smelling the dry leaves, I picked up sweet, rich aromas of berries and honey.
The dry leaves are fairly consistent in their large size and are predominantly brownish-grey, though definitely having a noticeable purple tinge.
After a quick rinse, the berry scents are greatly accentuated, and blueberry stands out, alongside notes of polished/lacquered wood, cherries, and cocoa, as well as a faint roasted aroma.
After the first infusion (30s), the leaves became far more brown than purple. The berry aroma from the leaves came even further out into the forefront.
The liquor from the first brew was amber to golden brown. The liquor grew more golden as infusions progressed.
The tea is medium-bodied and very low in astringency, and is characterized by a very enjoyable sourness on the sides of the tongue that develops nicely from infusion to infusion.
The taste, like the aromas from the leaves, is dominated by berries and cherries with a muted honey sweetness. Grapes dominate more and more from the fourth infusion on.
The finish is relatively light but pleasant and quite long, sweet and reminiscent of berries and grape jelly or candy.
All in all, this tea certainly meets one’s expectations of a wild purple tea – it conjures up images of a leisurely forest foraging trip.

Flavors: Berries, Black Currant, Blackberry, Blueberry, Cherry, Cocoa, Dark Wood, Fruity, Grape Skin, Grapes, Honey, Jam, Raspberry, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 5 OZ / 160 ML

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2378 tasting notes

This was a treat from Eelong…luscious thick leaves that were at least half a hamster long (no, I don’t know why I chose that unit of measurement, but that was my first impression and I’m sticking with it!)

I neither measured nor steeped scientifically or precisely, but this was a very forgiving tea anyway. Had the gentle graininess of honey wheat bread, and although I was likely influenced by the “purple” in the moniker, the fruitiness I detected was grapey. A lovely serving of toast and jelly to accompany me out the door.

ashmanra

I haven’t had much purple tea but what I did try was fruity. Sounds like you got a good one!

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