8 oz. Purple Tea from Kenya | Natural | More Antioxidants than Green or Black Teas | Low Caffeine | Natural Health & Wellness Support in a Rich | Premium | Sustainable | non-GMO (8, Ounces)

INTRODUCTION TO PURPLE TEA Purple tea is a rare form of tea made from the same Camellia sinensis plant as black, green, and oolong teas, but with a distinct genetic makeup that gives the leaves a purple hue. The Nandi Hills and Mount Kenya regions of Kenya's highlands are where this tea is mostly cultivated. Moreover, it is cultivated in smaller amounts in China and India, among other places. The young leaves and buds of the plant are plucked, wilted, rolled, and oxidized before being dried to make tea. CHARACTERISTICS OF PURPLE TEA The high anthocyanin concentration of purple tea, which gives the leaves their purple color, is one of its key characteristics. Antioxidants called anthocyanins have been associated with several health advantages, HEALTH BENEFITS Purple tea has a unique flavor profile that sets it apart from other types of tea. It is described as having a floral aroma and a smooth, mellow taste with hints of plum and berry. The tea is also low in caffeine, making it a good choice for people who are sensitive to caffeine. BREWING AND SERVING PURPLE TEA The same techniques used to brew other forms of tea may be used to produce purple tea. Although the precise brewing time and temperature may change based on the tea and the drinker's preferences, it is normally steeped in hot water for 2 to 3 minutes. While some individuals choose to add milk, sugar, or other flavorings to their purple tea to improve the flavor, others prefer to drink it plain. FDA STATEMENT: The Food and Drug Administration has not evaluated these statements. Our products are not intended to diagnose, treat, cure, or prevent any disease. Consult your physician before using any herbal products. All matters regarding health require medical supervision. Caution: This product was produced on machinery that also processes nuts. May contain trace elements of nuts. Instructions 1. Heat the water in a kettle or pot on the stove. The ideal water temperature for brewing purple tea is 185°F (85°C). 2. Once the water has reached the correct temperature, measure the amount of purple tea leaves you want to use and add them to your teapot or infuser. Or add a Tea bag or Sachet to the cup 3. Allow the tea to brew for 3 - 5 minutes. 4. After the tea has steeped, strain it into a cup or remove the tea bag and enjoy. 5. Add a dash of lemon, too, and watch your tea turn a gorgeous pink from the high concentrations of GHG. Notes Purple tea can have a slightly earthy or vegetal taste. If you aren’t used to the taste you may want to start with a weaker tea and work up to a stronger brew. Purple tea isn't actually a bright purple. It looks more like a green or yellow tea with a slight purple hue when brewed.

• SUPERIOR QUALITY It's amazing to realize that the simple, most natural of beverages is made up of a complicated and complementing blend of components as a cup swills and brews before your eyes. Purple Tea is a more recent line of tea only grown in Kenya at high elevations and on average takes five years for the plant to grow. The name Purple Tea derives from the plant that contains the same chemical property that gives blueberries their purple color and is an abundant immunity booster.
• HEALTH ADVANTAGES: Antioxidants found in purple tea, such as anthocyanins, catechins, and flavonoids, have been linked to several health advantages. These antioxidants support cognitive improvement..
• AROMATIC PROFILE: The flavor characteristic of purple tea is said to be flowery with overtones of plum and cherry. The tea is renowned for its mellow, smooth flavor, which makes it a delightful brew to sip alone or with a little snack.
• GROWING AREAS The Nandi Hills and Mount Kenya regions of Kenya's highlands are where purple tea is mostly cultivated. Nonetheless, it is also cultivated in smaller amounts in other nations, such as China and India.
• PRODUCTION TECHNIQUES The immature leaves and buds of the Camellia sinensis plant are plucked, wilted, rolled, and oxidized before being dried to make purple tea. This method is comparable to that used to make other varieties of tea, including black, green tea.