This is an exciting brand new category of tea, a step beyond the traditional and expected. It's called Purple Leaf Tea due to the naturally purple leaves of this varietal. Thanks to selective breeding, this Camellia Sinensis var. Assamica leaf is loaded with Anthocyanins, the chemical that turns leaves purple in the fall, as well as contributing the purple color to grapes, blueberries, pomegranates, and acai berries. It's also loaded with antioxidants, so take from that what you will.
The Bonus Feat also changes colors with a squeeze of a lemon into your tea cup. The citric acid turns the tea purple!
- Use 7g (≈2 tsp) of leaf per ½ liter (≈17 oz) of water.
- Use boiling (100°C/212°F) water
- Steep for 2 minutes, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off a minute, or use 5g of leaf instead!
- Too light? Kick it up another minute, or use 10g of leaf instead!
- Wanna do a tea latte?
- Use 10g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (5g or 1 tsp usually does it), and enjoy!
Kenyan "Purple Leaf" black tea.