Primordial Purple Tea Buds

Tea type
Pu-erh White Blend
Ingredients
Not available
Flavors
Pepper, Spices, Spicy
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by TeaNecromancer
Average preparation
185 °F / 85 °C 1 min, 0 sec 7 g 8 oz / 250 ml

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From TanLong Tea

上古時代的古樹茶芽…一次與大自然接觸的難忘旅程…探索無人踏足的原始森林 雲南千年古樹的神聖國度



Experience the primeval Yunnan ancient forest with this tea… The Primeval Tea Buds come from the Primeval Yunnan ancient forest.
These extremely rare buds grow on the wild ancient Tea Tree that is over hundreds year old, this treasure can only be found in Yunnan’s high latitude wild moutains.
Tea buds were collected by local ethnics with great respect to nature and they collect the leaves only once a year in the early spring.

According to LuYu in the Tang Dynasty, Purple tea leafs are the best in compare to the green leafs.
Scientific research today shows the Purple Tea Buds are high in antioxidants and they have the benefit of anti radiations.

The picture on the right hand side shows the 1000 year old Ancient Tea Tree in the primeval forest, and the tea buds are collected from this venerable giant’s posterity (ancient tea trees live around the giant)…

If you ever feel like exploring the ancient forest of Yunnan, our Primeval Tea Buds can bring you to this 2000 meters above sea level mountain.

Steeping

The tea buds should be steep in hot water over 100°C for 2 minutes in order to release the flavor.
Tips

Yunnan tea farmers will cook the tea buds with food after many infusions.


How to prepare

QUANTITY1/2 gaiwan, 5g-7g
Water volume: 150ml to 250ml
TEMPERATURE 100ºC
STEEPING TIME1-2 min;
add 30 secs to subsequent infusions




陸羽茶經記載,茶-紫為上

研究表明,紫芽比一般茶葉的花青素含量要高到50至100倍,具有較高藥用價值。

紫芽乃是野生古樹上的芽苞,有別於現今的雲南紫娟普洱茶。 紫芽苞茶湯清亮呈淡紫色。口感潤滑, 帶有自然的原始森林氣色。

因出產紫芽的古茶樹生長在海拔高險的茶山上,茶農必須在每年春天少雨水之時上山採摘, 以避免山泥傾瀉與蟲害。 故每年產量極少,罕見。

About TanLong Tea View company

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2 Tasting Notes

100
673 tasting notes

Tea sample 3 from Amanda’soggyenderman’wilson.

an amazing tea!

when i smell the leaves/buds dry, i smell nothing :(

when i smell the leaves/buds wet, they smell peppery and spicy! :D

when i smell the brewed tea, i smell light spices and light pepper.

when i taste the brewed tea, i taste moderate spices and heavy pepper :D

i rate this tea a 100 because it was not at all like the bedbug smelling buds i had from a different company

many thanks!

Flavors: Pepper, Spices, Spicy

Preparation
185 °F / 85 °C 1 min, 0 sec 7 g 8 OZ / 250 ML

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94
921 tasting notes

If you follow my Instagram, you might have noticed I have not been in the best condition, healthwise, yes, I did a dumb and pushed myself into a really awful flair up. Stupid Fibromyalgia, and stupid me for not listening to the signs my body was sending me! All is not lost though, I realized that I can take this time of physical recovery to exercise my brain and get back to work on my much neglected tea research. Currently researching the different tea producing regions of Africa!

Today we take another look at TanLong Premium Tea Collection, specifically their Primordial Purple Tea Buds! You are probably looking at this strange little buds in my picture and wondering what on earth they are, well in a nutshell, they the buds from a tea tree, some sources I have read say that this style tea (Ya Bao, Zi Ya Bao) is plucked in the very early spring, more or less late winter, as the trees are starting to produce their new growth. This particular tea comes from an ancient forest and harvested by one of the native ethnic groups of Yunnan (there are several and I am not sure which one or which part of Yunnan these are from) and since this is a purple tea, that means it is high in that much loved pigment, Anthocyanin! It seems I am slowly becoming a connoisseur of purple teas. One thing I do know about this tea (other than it is very pretty) is that it is sun dried making it similar to a white, but comes from the same trees that produce the much loved Puerh and have the capability to be aged…the ever present conundrum of what category to put them in. The aroma of the buds is quite unusual, it blends herbaceous notes of sage and a bit of thyme with sweet honey, rich loam, and a finish of smoke. There is also a mild hint of camphor, but that comes in almost as an afterthought, this very much so is like a smoked white tea, which is fascinating.

Into the gaiwan the buds go, and does anyone else think they look like baby pinecones? Giving the buds their needed steeping brings out a whole bunch of fun new notes! Most noticeable would be plums, slightly sour plums, with accompanying notes of hay, spinach, sage, pepper, camphor, and a finish of spice. Well that got pretty complex when soaked! The liquid has the plum aroma as well, though it is not as strong as the wet leaves, it also has notes of honey and hay, and a delicate finish of wood.

So, funny story, I started writing this blog fairly early-ish in the evening, and made the mistake of walking away from my computer for a bit. Ben snatched it up and by the time he was finished I was super sleepy and had a mushy brain, so I took a nap…a 3am blog, haven’t done that in a while! Anyway, with these funky bud teas I find giving them a longer steep really brings out the flavors, so it sat in my gaiwan for a good 2 minutes before pouring off. The taste is still pretty subtle, though far from mild, it is very much so a preview of tastes to come. It starts off sweet and slightly spicy, like honey and nutmeg, this moves on to smoke and plums at the midtaste. The finish is a lingering woodiness bordering on resinous. And speaking of resinous, the mouthfeel is just fun, it almost feels tacky, like I have had resin or sap mixed in with the warm water, that is an entirely new sensation for me with tea.

The aroma of the second steep is very richly plums, no sourness, very ripe and sweet, with an added bonus of hay and smoke, with a nice cleansing burst of camphor at the finish. Breathing in a camphorous note is like breathing in fresh alpine air. The taste is not too shabby (really, I wrote that in my notebook, I would take a picture to show you, but my handwriting is so atrocious I doubt you could read it!) the resinous mouthfeel is gone, replaced by a smooth and slightly fuzzy one. The taste starts off with rich very ripe and sweet plums, and then boom, right in the middle is an explosion of smoke and camphor! That signature Yunnan taste of camphor lingers into the finish where it mingles with woodiness.

This tea is also pretty fantastic steeped bowl style, lingering for a while, and getting quite sweet by the fourth refilling of the bowl. For extra fun, I like to occasionally take one of soggy buds out and chew on them (I do this with the not purple variety as well) it is very woody, but also very enjoyable, one of those ‘absorbing the feeling of the land and trees’ moments, plus it tastes good. And now, with that done, I am going back to sleep.

You know the drill, blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/05/tanlong-premium-tea-collection.html

Liquid Proust

I’ve been comparing purple buds before I buy one… this one looks fantastic when brewed though!

Haveteawilltravel

I really hope you get better :) I know for me turning to tea always helps :) btw these sound fantastic and a lot like Yabao

TeaNecromancer

Thank you!

I really do agree, this is a unique Yabao, and hey it is purple so extra awesone ;)

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