Purple Cloud

Crafted from leaves of the Zi Ya 紫芽, or "Purple Bud," a varietal of pu'erh known to contain significantly higher anthocyanin in their leaves than other varietals. This compound causes their buds to emerge a deep purple colour, before turning green as they mature.

In the past it was most common for the leaves of Purple Bud to be made into black tea. It is unusual, and very captivating, to see them crafted as a white tea as they are here.

These trees were planted by Mr. Tang in his personal tea garden. He harvests them early in the spring, when the buds and leaves are soft and rich in substance. They are spread thinly on bamboo mats and naturally withered indoors. The density of the leaves extends the withering process, causing active enzymes in the leaves to undergo gradual oxidation and hydrolysis without being damaged. When the leaves are almost dry Mr. Tang roasts them over charcoal for 6 hours. Then the tea is left to sit for 2 weeks, before being pressed into a cake.

Purple Cloud has all of the intense sweetness of a white tea, with the depth and downward-pull of a high quality pu'erh. If you are looking for traces of its purple origin, you'll find a violet note to this tea, floating on top of the taste of caramelized sugar.