Another representative of the unique high-mountain terroirs of Qian Jia Zhai by Master Zhou. This sheng puerh is made using traditional technique, but from purple material of cultivated Zi Juan trees aged 80–100 years. These trees were growing here even before the 1980s, when the Yunnan Tea Research Institute made this cultivar famous and spurred its large-scale cultivation. In fact, they appropriated the discovery and coined the name “Zi Juan” (“Purple Beauty” in Chinese).

The main feature of purple tea material – whether wild or cultivated – is its high content of anthocyanins, natural pigments that give the leaves their violet hue. These compounds are also found in beets, blueberries, and red cabbage. Anthocyanins are powerful natural antioxidants with anti-inflammatory properties. They help lower blood sugar levels and support cardiovascular health. In addition to their color, anthocyanins typically give the tea a certain floral character, smoothness, and delicate taste.