Description

Hand Rolled Purple is Kenya’s best tea right now. Developed over 25 years ago, purple tea is a hybrid cross between Camellia sinensis and local Kenyan plants. Purple tea thrives in Kenya, withstanding frost and drought better than conventional tea plants. Despite the challenges of a changing climate, Kenyan farmers can grow this hardy tea. The flavor also grows more complex and delicious every year as the plants mature.

Brewing Hand Rolled Purple takes a bit of care; it behaves and tastes most like a green tea. Keep your water below 170 degrees, or else it might turn bitter. Steeped at 3 minutes, this tea tastes crisp and dry, with a prominent juniper note characteristic of purple tea. At 2 minutes, the cup is smoother and sweeter, with the same sort of nuance you’d expect from white tea: fruity and floral overtones, with a nice medium-bodied feel. Re-steep these large leaves; some people enjoy the second steep even better than the first.

Due to anthocyanins (purple pigment) found in the leaf, purple tea has enormous antioxidant and antibacterial properties. In addition, purple tea is purported to have anti-aging and appetite suppressant qualities. Kenyan plants contribute these specific characteristics, crossed with the tea plant’s already impressive health benefits.

Read more about our trip to the purple tea farm.

Lake Missoula Tea Company commits to direct-sourcing teas and botanicals from sustainable farms. First we choose organic ingredients, and then we create our blends in small batches. In short, we love to drink this stuff, and we’re proud to share with you the tastiest, freshest tea possible. Store away from light and oxygen, and your teas will keep for a good long time.