In traditional Chinese culture, purple has long been a color symbolizing nobility and prestige. For instance, the phrase “purple air comes from the east” (紫气东来) refers to an auspicious sign, and the Forbidden City in Beijing is also known as the “Purple Forbidden City” (紫禁城).

In the world of tea, purple tea is equally extraordinary.

The Classic of Tea (茶经), an ancient Chinese tea literature, notes: “On sunny cliffs and in shaded forests, purple leaves are superior, green leaves are secondary; bud shoots are superior, sprouted leaves are secondary.”

This type of “Purple Bud Tea” has always been rare and highly valued, with a distinct flavor that made it particularly sought after by nobles and officials in ancient times.

Today, thanks to modern breeding techniques, purple tea varieties are not uncommon. However, truly wild, native purple tea grown deep in the mountains remains exceptionally rare.

Why does Purple Bud Tea exist?
In nature, purple fruits and vegetables are not unusual—think grapes, purple sweet potatoes, or red cabbage. Their purple hue comes from a high concentration of anthocyanins, a type of natural pigment.

The young leaves of wild purple tea contain extremely high levels of anthocyanins—50 to 100 times more than ordinary tea leaves—which gives them their distinct reddish-purple color.

However, as the leaves mature, this purple shade gradually fades to green. That’s why the leaves must be picked at just the right time to preserve their high anthocyanin content.

Anthocyanins: Nature’s Antioxidant Powerhouse
Anthocyanins are naturally occurring antioxidants and powerful free radical scavengers.

Free radicals are a major contributor to aging, and anthocyanins have been shown to be 50 times more effective than vitamin E and 20 times more potent than vitamin C in antioxidant capacity. That’s why you often see anthocyanins featured in health supplements and skincare products.

Ancient Tree Wild Tea from the Deep Mountains: Rich and Untamed

Nestled among rugged peaks and deep valleys, these tea trees grow freely like clouds and cranes—untamed and untouched.

They are rarely disturbed by human activity, except during the harvesting season, when tea pickers make their way through dense forests in search of these precious leaves.

The trees absorb the wild energy of the mountains and nutrients from the soil. Their branches are often covered in green moss, and the soil around them is soft, loose, and rich in organic matter. It is this unique environment that gives the tea its fresh, vibrant, and richly wild character.

This Wild Ancient Tree Sun-dried Black Tea, born of nature’s raw beauty, carries a powerful presence—a deep, earthy vitality that leaves a lasting impression on those who taste it.

Aromatic and Captivating, with a Sweet lingering Aftertaste

The leaves of Sun-dried Black Tea are somewhat unruly—naturally grown, they vary in shape and size. Their color is dark and glossy, with occasional purplish-brown patches.

The brewed tea is a bright golden yellow. Because wild tea has fewer fine hairs, the liquor is exceptionally clear and luminous, resembling liquid honey.

On the palate, it offers a sweet floral aroma, with a slight astringency—courtesy of wild tea polyphenols—that quickly transforms into a sweet, rock sugar-like sweetness. In the aftertaste, subtle woody notes emerge, evocative of a deep forest atmosphere.

Sip slowly, cup after cup, and let the tea gradually reveal its true character. By the third infusion, you’ll begin to grasp its wild essence—like a cool mountain breeze passing through your throat.

Brewing Tips: Low Temperature for a Sweeter Brew

Rinsing: Use a gaiwan rinsed with boiling water. Add 5 grams of Sun-dried Black Tea and gently shake it until you detect a fresh, rain-soaked mountain scent—that’s when the leaves are “awakened.”

Water Temperature: Use mountain spring water heated to 90°C (let boiling water cool for about 3 minutes). Avoid using fully boiling water, as it can破坏 anthocyanins.

Brewing Time: steep the first four infusions briefly, then gradually increase steeping time starting from the fifth infusion.