I’m a little puzzled, this was a great tea but I’m not getting much of what anybody else is noticing.
It’s a bit claylike, with that drying sensation I get with wines sometimes. Reminds me of grapes in some ways! but certainly not of an oolong.
There is also a hard hitting bitter note towards the end of the sip, and a mild honey sweetness. All of this is overshadowed by the essence of something smokey, though I don’t actually taste any smoke, its more of a texture thing.
The second infusion really picks up on the honey aspect and balances out the clay. Light Pu-erh meets Dragonwell. Yum :)
Many thanks to Raritea for this sample, I quite enjoyed my cup!
Purple Tea of Kenya
While still Camellia sinensis, purple tea is a new varietal that is propagated by grafting and cutting as opposed to seeding. This particular varietal is known as TRFK 306/1 and is rich in anthocyanin (a flavonoid), which pigments the leaves a purplish color. Purple tea was primarily developed for tea health products and is rich in antioxidants. Malvidin, Pelargonidin and Delphinidin are prominent in purple tea. The purple species has been in development for 25 years in Kenya and is more resistant to frost, disease, drought, and pests. Our Purple Tea of Kenya is processed similar to green tea; however, when experimenting with different temperatures and times it can take on qualities similar to a green, oolong or black tea and can range from very mellow vegetal notes to astringent red wine-like qualities. We highly recommend experimenting with 160F, 180F, and boiling water temperatures and recommend steeping the tea between 3 and 5 minutes.
Recommended Brew Time: 3 to 5 minutes
Recommended Amount: 1/2 teaspoon of tea for 8oz of water
Recommended Temperature: 160 F, 180 F, or 212 F
For more information, please visit http://www.butikiteas.com