Kenyan Purple Tea
Nandi Hills, Kenya
Vibrant purple leaves packed with anthocyanins. Bright, slightly sweet, with berry undertones.
The Story
Developed by the Tea Research Foundation of Kenya, purple tea is a natural cultivar—not dyed or artificially colored. The purple color comes from high anthocyanin content, the same antioxidants found in blueberries and red wine. Grown at high altitudes in Kenya's Nandi Hills, this tea represents African innovation in the tea world.
Flavor Notes
Perfect For
- Health-conscious drinkers
- Those seeking novelty
- Afternoon pick-me-ups
- Instagram-worthy moments
- Supporting Kenyan tea farmers
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
175-185°F
(82°C)
Amount
1 teaspoon per 8oz
Steep Time
3-4 minutes
Resteeps
2-3 steeps
Recommended Vessel
Glass to appreciate the color
Brewing Tips
Add a drop of lemon and watch it turn pink—the anthocyanins react to pH. Lower temps preserve the delicate color better. Don't expect it to taste like grapes; the berry notes are subtle and woody.