One of the most unique teas in our collection. Master Yan crafted this red tea from buds picked in spring from old wild purple tea trees aged 150 years (Da Shu). This is a rare local mutation of wild trees distinguished by the purple pigmentation of their leaves. This color results from a high concentration of anthocyanin — a flavonoid found in many plants that gives red or purple pigmentation, such as in autumn leaves. This imparts a special “floral” character to the taste and aroma of teas made from such material. Thus, we essentially get a “double combo,” as the master discovered a rare purple variety among the already rare old trees.

The production technology differs from the classic red tea process because these buds are not rolled as is usually done to initiate fermentation. Instead, the master replaced rolling with a prolonged withering process, during which the tea buds ferment evenly.