PURPLE RAIN
PURPLE TEA
RED (BLACK) TEA
★ PESTICIDE-FREE
Kenya, Africa
Purple Rain is a distinctive Kenyan tea made from purple-leaf varieties of Camellia sinensis grown in Kenya, known for their unique anthocyanin content. It is produced from specially selected cultivars, processed with controlled oxidation to preserve both structure and the characteristic aromatic profile of purple tea. The infusion is smooth and vibrant, offering light berry notes, gentle sweetness, and a clean, refreshing finish. MORE
AROMA
Berries
TASTE
Fruity, floral
HARVEST: Spring, 2023
RED (BLACK) TEA
★ PESTICIDE-FREE
Kenya, Africa
Purple Rain is a distinctive Kenyan tea made from purple-leaf varieties of Camellia sinensis grown in Kenya, known for their unique anthocyanin content. It is produced from specially selected cultivars, processed with controlled oxidation to preserve both structure and the characteristic aromatic profile of purple tea. The infusion is smooth and vibrant, offering light berry notes, gentle sweetness, and a clean, refreshing finish. MORE
AROMA
Berries
TASTE
Fruity, floral
HARVEST: Spring, 2023
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA)
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Purple Rain is a Kenyan tea produced from purple-leaf varieties of Camellia sinensis grown in Kenya. These cultivars are naturally rich in anthocyanins, the same group of compounds responsible for the coloration in many fruits and plants, which contribute to both the visual character of the leaf and its distinctive chemical composition. Purple tea represents a relatively recent development in modern tea cultivation, created through selective breeding to enhance both agronomic resilience and functional properties.
The tea is made from carefully selected leaves, processed using red tea techniques that include withering, rolling, controlled oxidation, and drying. The processing is adapted to preserve the specific qualities of the purple leaf material, allowing for a balance between structure, clarity, and aromatic expression. The result is a tea that maintains the identity of the cultivar while presenting a clean and approachable profile.
Production of purple tea remains limited compared to more traditional tea types, and it is often associated with experimental and innovative approaches within the tea industry. Purple Rain is valued for its unique origin, distinctive composition, and the combination of modern cultivation with classical processing, offering a different perspective on Kenyan tea production appreciated by experienced tea lovers.
TERROIR
Purple Rain is sourced from highland tea regions of Kenya, particularly areas such as Kericho and Nandi Hills. These regions are located at elevations typically ranging from 1500 to 2200 meters, where a tropical highland climate with stable temperatures, abundant rainfall, and strong sunlight creates optimal conditions for tea cultivation. The equatorial location allows for continuous growth cycles, supporting consistent leaf development throughout the year.
The soils in these areas are deep, fertile, and well-drained, providing a strong foundation for healthy plant growth. Purple tea cultivars, developed specifically for these conditions, express their full potential in this environment, producing leaves rich in anthocyanins and other bioactive compounds. The combination of altitude, sunlight intensity, and regular rainfall contributes to both structural strength and aromatic clarity in the leaves.
The terroir supports the development of a distinctive profile where brightness, light body, and subtle fruit notes are clearly expressed. The environmental conditions enhance the natural characteristics of the purple leaf material, resulting in a tea that combines clarity, freshness, and a unique aromatic identity.
ORGANOLEPTICS
The dry leaf appearance is slightly twisted and varied, with medium-sized leaves in dark brown tones with subtle purple hues. The aroma of the dry leaves is clean and distinctive, showing notes of dried berries, light wood, and a gentle sweet nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes more expressive, revealing soft fruit tones, light spice, and a subtle floral freshness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining berry-like notes with gentle sweetness and a refined, slightly herbal undertone.
The aroma of the liquor in the empty cup is bright and delicate, with light fruit notes and a soft floral trace. The taste is smooth and balanced, with a medium-light body and a clean, slightly lively texture. From the first sips, gentle berry notes emerge, supported by subtle sweetness and a light refreshing brightness, with very low astringency. The profile remains clear and stable across multiple infusions, offering a unique but approachable character. The aftertaste is clean and refreshing, leaving a light sweetness and a slightly cooling sensation. In the empty cup after drinking, delicate notes of dried berries, light floral tones, and a soft sweet trace remain.
Purple Rain is a Kenyan tea produced from purple-leaf varieties of Camellia sinensis grown in Kenya. These cultivars are naturally rich in anthocyanins, the same group of compounds responsible for the coloration in many fruits and plants, which contribute to both the visual character of the leaf and its distinctive chemical composition. Purple tea represents a relatively recent development in modern tea cultivation, created through selective breeding to enhance both agronomic resilience and functional properties.
The tea is made from carefully selected leaves, processed using red tea techniques that include withering, rolling, controlled oxidation, and drying. The processing is adapted to preserve the specific qualities of the purple leaf material, allowing for a balance between structure, clarity, and aromatic expression. The result is a tea that maintains the identity of the cultivar while presenting a clean and approachable profile.
Production of purple tea remains limited compared to more traditional tea types, and it is often associated with experimental and innovative approaches within the tea industry. Purple Rain is valued for its unique origin, distinctive composition, and the combination of modern cultivation with classical processing, offering a different perspective on Kenyan tea production appreciated by experienced tea lovers.
TERROIR
Purple Rain is sourced from highland tea regions of Kenya, particularly areas such as Kericho and Nandi Hills. These regions are located at elevations typically ranging from 1500 to 2200 meters, where a tropical highland climate with stable temperatures, abundant rainfall, and strong sunlight creates optimal conditions for tea cultivation. The equatorial location allows for continuous growth cycles, supporting consistent leaf development throughout the year.
The soils in these areas are deep, fertile, and well-drained, providing a strong foundation for healthy plant growth. Purple tea cultivars, developed specifically for these conditions, express their full potential in this environment, producing leaves rich in anthocyanins and other bioactive compounds. The combination of altitude, sunlight intensity, and regular rainfall contributes to both structural strength and aromatic clarity in the leaves.
The terroir supports the development of a distinctive profile where brightness, light body, and subtle fruit notes are clearly expressed. The environmental conditions enhance the natural characteristics of the purple leaf material, resulting in a tea that combines clarity, freshness, and a unique aromatic identity.
ORGANOLEPTICS
The dry leaf appearance is slightly twisted and varied, with medium-sized leaves in dark brown tones with subtle purple hues. The aroma of the dry leaves is clean and distinctive, showing notes of dried berries, light wood, and a gentle sweet nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes more expressive, revealing soft fruit tones, light spice, and a subtle floral freshness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining berry-like notes with gentle sweetness and a refined, slightly herbal undertone.
The aroma of the liquor in the empty cup is bright and delicate, with light fruit notes and a soft floral trace. The taste is smooth and balanced, with a medium-light body and a clean, slightly lively texture. From the first sips, gentle berry notes emerge, supported by subtle sweetness and a light refreshing brightness, with very low astringency. The profile remains clear and stable across multiple infusions, offering a unique but approachable character. The aftertaste is clean and refreshing, leaving a light sweetness and a slightly cooling sensation. In the empty cup after drinking, delicate notes of dried berries, light floral tones, and a soft sweet trace remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.