Purple Needle Wild Arbor Black Tea of Jing Mai Mountain (Spring 2016)

Tea type
Black Tea
Ingredients
Not available
Flavors
Grapes, Malt, Sugarcane, Roasted, Rose, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Arster
Average preparation
190 °F / 87 °C 1 min, 45 sec 6 g 6 oz / 178 ml

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2 Tasting Notes View all

  • “The dry leaves smell very sweet with an undercurrent of sugarcane, malt, and grape juice concentrate. I know purple tea… am I making up the grape smell? I drank through 60 grams to try and prove...” Read full tasting note
    82
  • “I wasn’t sure what I was going to get when I ordered this, as I’ve never tried the purple tea varietals. This one is a nice strong tea; a smooth, mild black tea, and has a sweetness that reminds me...” Read full tasting note
    100

From Yunnan Sourcing US

Purple leaf “Zi Cha” was harvested in Late April from the Jing Mai mountainous area in Lancang county of Simao. The fresh purple leaves were then processed into a flat needle style tea. The processed tea leaves are black with tiny golden shoots on some.
The brewed tea is citrus fruity sweet and very vibrant in the mouth. The smell is floral and grapefruit. The tea soup is a deep red-orange with hints of purple and vert clear.
A unique tea from “Zi Cha” purple tea leaves which is quite different from “Wild Purple / Ye Sheng” varietal black tea.

About Yunnan Sourcing US View company

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2 Tasting Notes

82
16 tasting notes

The dry leaves smell very sweet with an undercurrent of sugarcane, malt, and grape juice concentrate. I know purple tea… am I making up the grape smell? I drank through 60 grams to try and prove myself wrong before writing this.

I brewed up 6g in a 120ml gaiwan using 190F water and roughly 30 second steep times ( I dont time my black tea just have a feel for starting at about 15 seconds and by steep 10 I’m at 45 seconds to a minute)

The liquor smells like one of those malt sodas with grape flavoring, quite unique. It has a deep satisfying sweetness of frozen grape concentrate mixed with malt powder. I DO NOT usually like fruity black tea, but the grape isn’t sour or overpowering, it flows smoothly with the malty sweetness. I would compare it to a good Indian breakfast assam very malt forward, exactly what I want in the morning with grape must to keep it interesting. I find that I don’t get as much traditional Jingmai character from this tea. The mouthfeel is smooth with a hint of oil and a lasting sweetness.

I always get about 10 infusions out of this tea with the last infusion at a rolling boil, and the second to last infusion at 200F. The flavor stays with the tea remarkably well, not changing too much or getting markedly weaker.

This is a very unique and delicious tea. It’s not a tea I would want every day, but I want to always have a tin in stock. It satisfies the cravings for a grape tea that I didn’t know I had before trying this. The tea makes me want to experiment with brewing a malt heavy beer with the addition of dark grapes.

Flavors: Grapes, Malt, Sugarcane

Preparation
190 °F / 87 °C 0 min, 30 sec 6 g 4 OZ / 120 ML

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100
26 tasting notes

I wasn’t sure what I was going to get when I ordered this, as I’ve never tried the purple tea varietals. This one is a nice strong tea; a smooth, mild black tea, and has a sweetness that reminds me of rose petals or a flower. I found that it steeped best at (1.5 tsp/8oz) 185 F for 3 minutes . I did try 205 F for 4 minutes just for fun – while slightly more ‘potent’ than the first option it was definitely still smooth and not remotely bitter. Not a picky tea IMHO. What I really love about this tea is the ‘energy’ of the tea. It leaves me feeling good about the world and with a sense of wellbeing. Out of all the teas I got last time (most of which I will order again) none of them compared in “esscence”. I hope to order more in the future.

Flavors: Roasted, Rose, Sweet

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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