Kenya is not only the home of the newest and most fascinating tea but is the only country all over the world currently producing the purple tea. The purple tea -clone TRFK 306, has been under development by Tea Research Institute for over 25 years and it was officially released for commercial production in July 2011.
Purple tea contains anthocyanin (flavonoids) which imparts the purple color to tea leaves. Researchers have indicated that anthocyanins possess anti-inflammatory and anti-carcinogenic activity, cardiovascular disease prevention, obesity control, and diabetes alleviation properties, which are associated mostly with their potent antioxidant property. According to scientist Dr. Pradip Baruah, purple tea has high antioxidant whose effects “provide anticancer benefits, and improve vision, cholesterol and blood sugar metabolism.” Purple tea also has much lower caffeine content than black or green tea hence is much more beneficial in your beverage. Sweet and woodsy, purple tea has a stronger flavour than other traditional tea. Its taste is also influenced by its ability to be brewed at different temperatures and times.
This high yielding purple leaf turns to black tea on processing and purple liquor on brewing.