Kenya Steamed Purple Varietal Green Tea

Tea type
Green Tea
Ingredients
Green Tea Leaves
Flavors
Cut grass, Hay, Smooth, Sweet, Jasmine, Almond, Blackberry, Blueberry, Cherry, Chestnut, Corn Husk, Fruity, Grass, Honey, Lemon, Malt, Mineral, Molasses, Plums, Seaweed, Smoke, Spinach, Sugarcane, Beany, Creamy, Vegetal, Drying
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by What-Cha
Average preparation
175 °F / 79 °C 1 min, 15 sec 4 g 24 oz / 705 ml

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14 Tasting Notes View all

  • “Another rating, higher one. I didn´t measured the mass of dry leafs and used completely random mug that was at home. Something has happened to this tea. It was much more delicate and better. Maybe...” Read full tasting note
    80
  • “This was another recent sipdown of mine. I think I finished my 10g sample pouch of this tea around the start of the second week of the month. Prior to trying this one, I had only tried one other...” Read full tasting note
    76
  • “I’ve tried brewing this tea 3 different ways: cold, western and gong fu. Dry leaf looks like a purple black tea and smells like tangy purple fruit – fruit snacks, chewable vitamins, grape flavor...” Read full tasting note
    65
  • “Hooray for tea buddy friends! A friend surprised me with a perfect spoonful after I gave her some samples from What-Cha. This is one I probably would not have never picked on my own as I normally...” Read full tasting note
    79

From What-Cha

Smooth with hints of plum and grass.

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14 Tasting Notes

80
38 tasting notes

Another rating, higher one.

I didn´t measured the mass of dry leafs and used completely random mug that was at home.

Something has happened to this tea. It was much more delicate and better. Maybe colder water. Or hotter water? No measuring again; just first bubbles coming out of stovetop kettle. I think it was about three or four grams of tea.

Nevermind; the tea was amazing. Liquor hay green and clear; full of hay aroma with notes of jasmine. Not mentioning that it was like “full-bodied”. I don´t find that in green teas very often.

Taste was great too; more jasmine notes, but also lots of fresh hay. Leaves were really big and nice. That changes my opinion maybe too!

As I said, certainly higher rating than last time. 80/100, and I wonder if I get higher!

Flavors: Hay, Jasmine

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76
766 tasting notes

This was another recent sipdown of mine. I think I finished my 10g sample pouch of this tea around the start of the second week of the month. Prior to trying this one, I had only tried one other purple varietal green tea, and quite frankly, it did not do a ton for me. Of the two, I found this one to be significantly better, though I continue to doubt that teas like this will ever be up my alley.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 176 F water for 5 seconds. This infusion was chased by 16 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, I detected aromas of plum, sorghum molasses, and hay coming from the dry tea leaves. After the rinse, I detected new aromas of malt, corn husk, grass, and sugarcane. The first infusion introduced aromas of spinach, blueberry, and cherry. In the mouth, the tea liquor offered plum, sorghum, hay, malt, grass, and corn husk notes that were backed by hints of sugarcane, spinach, cherry, and blueberry. Subsequent infusions saw more pungent fruit aromas (blackberry and pomegranate) emerge alongside subtle roasted nut, smoke, and seaweed scents. New impressions of smoke, minerals, seaweed, roasted almond, roasted chestnut, lemon, blackberry, pomegranate, and honey appeared in the mouth. A wonderfully thick, sweet honey note remained in the mouth after the swallow. The later infusions offered notes of minerals, hay, malt, grass, and lemon that were backed by a similar, though slightly more subtle, swell of honey on the finish.

Honestly, this was a pretty solid tea. Even though it was something for which I would have to be in the mood, I respected its longevity (which was pretty ridiculous for a green tea) and loved that gorgeous honey impression that emerged in the middle infusions and lingered in the mouth after each swallow. I know I have seen several people knock this tea and others like it, yet I cannot help feeling that they did not give it a proper chance as it really was far from bad. I would recommend it to adventurous drinkers looking for a unique green tea experience.

Flavors: Almond, Blackberry, Blueberry, Cherry, Chestnut, Corn Husk, Fruity, Grass, Hay, Honey, Lemon, Malt, Mineral, Molasses, Plums, Seaweed, Smoke, Spinach, Sugarcane

Preparation
6 g 4 OZ / 118 ML

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65
335 tasting notes

I’ve tried brewing this tea 3 different ways: cold, western and gong fu. Dry leaf looks like a purple black tea and smells like tangy purple fruit – fruit snacks, chewable vitamins, grape flavor that’s not sickeningly sweet or has preservatives – spicy, earthy and dark green vegetal.

Cold brew: 4 tsp, 1L, overnight produces a very light purple-tinged liquid that tastes a little earthy and lightly purple-fruit. It’s refreshing.

Western: 2tsp, 8oz, various steep times starting at 60s. I’d say it’s good for 2 steeps. Immemorable, unnoteworthy. Lightly grassy and fruity.

Gong fu: This is where it’s at. 2.5g, 60mL gaiwan, 175F, no rinse, 10/15/20/25/30/40/50/60/75s. It’s a very consistent brew this way without much complexity. Very pretty light-colored liquor that’s a sparkling mix of lilac, peach and pink and green. Light scent wafts from the cup. The fruitiness of the dry leaf comes forward in the liquor which produces a light mouthfeel that gives a slight tongue-numbing astringency in later steeps. The taste is quite light with stonefruits, grape, tangy purple berry and floral and is most prominent when breathing out. There are also notes of grass that start light and turn darker as the steeps progress, ending on a spinach/seaweed note. Not much of an aftertaste. Reminds me a lot of a fruity, young sheng puer but not harsh on the stomach. I think eating a few small sweet champagne grapes would be complementary and enhance the fruitiness. The spent leaf smells very purple tangy.

I don’t know much yet about Kenyan teas or the growing conditions, but I think this tea has a lot of potential. Overall, it’s a very approachable green tea and I definitely recommend brewing it gong fu.

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79
75 tasting notes

Hooray for tea buddy friends! A friend surprised me with a perfect spoonful after I gave her some samples from What-Cha. This is one I probably would not have never picked on my own as I normally don’t go for green teas in general. This is pretty good- it is not bitter at all…it is sweet, grassy, mineraly, I get maybe just a touch of a tart plum skin at the end of the sip. I am not getting a big plum flavor though.

Preparation
175 °F / 79 °C 2 min, 30 sec 2 tsp 16 OZ / 473 ML

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80
329 tasting notes

Decent green tea. This is my first experience with purple tea. I’m a big Prince fan, so anything purple will be purchased by me.

I got two brews out of it. I really really like Assam coming from the Kenya region, and I was interested in trying this varietal. It was different, can’t really say it’s like Japanese, Indian, Chinese green tea. It’s on its own. There’s no astringency. Not a bad cup. Though I have a leaning towards Japanese fukamushi, so that’s the type of greens I go to most.

It was nice to try, and I am looking forward to trying the white and oolong from the same tea grower!!!!

EDIT: I have to up this. After it cools just a tad after brewing, the flavor comes out to play more. It livens up!

Preparation
175 °F / 79 °C 1 min, 0 sec 2 tsp 8 OZ / 236 ML

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82
783 tasting notes

Strong note of spinach on the sip with a trailing mild sugar pea sweetness.

Flavors: Spinach

Preparation
175 °F / 79 °C 1 min, 30 sec 3 tsp 13 OZ / 375 ML

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356 tasting notes

Finished the last of this sample up recently. I really enjoyed the sweet aroma of the dry leaf, and the overall sweet taste of the tea. Having likened it to a sencha in my first session, my last session reminded me more of a white in regards to the flavor profile. Smooth and good, I think this is definitely one worth trying, especially right after the harvest.

Flavors: Smooth, Sweet

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62 tasting notes

Tart and astringent at first, like the skin of a plum before biting into it. This yields to an increasingly sweet plum taste that develops a floral note in the finish, along with a hint of basil. Quite unique.

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85
1 tasting notes

An overwhelmingly sweet tea. The distinct taste of plums really stood out on the back of my tongue in the early steepings as well as some smoothness to the licqour. Later steepings, the tea left a dry mouth feeling with a less distinct sweetness though still delicious. Lasted nine steepings in my gaiwan before I lost interest in it.
All in all a great tea with a refreshing take on sweetness, though fleeting.

Flavors: Drying, Plums, Smooth, Sweet

Preparation
175 °F / 79 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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77
35 tasting notes

Sweet grassy flavor. Liquor actually has a purple tinge to it.

Flavors: Grass

Preparation
175 °F / 79 °C 0 min, 15 sec 5 g 120 OZ / 3548 ML

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