Purple Sheng

Purple Sheng Pu'er (紫生普洱): Rare Color and Unique Taste

The world of Chinese pu-erh tea is full of variety, but among its many varieties, purple sheng pu-erh (紫生普洱, Zǐ Shēng Pǔ'ěr) occupies a special, intriguing place. This tea, presented here in loose maocha (毛茶, Máochá) form, attracts attention with its unusual color and offers a unique flavor experience that differs from classic sheng pu-erh.

The Mystery of Purple: Anthocyanins and Variations

Purple sheng owes its name and distinctive appearance to the high anthocyanin content of the tea leaves. Anthocyanins are the same natural pigments that give blueberries, blackberries, red cabbage, and other purple or red plants their rich color.

The reason for the high anthocyanin content in tea may be twofold:

1. Genetic: There are specific varieties (cultivars) of the tea tree in Yunnan that are genetically predisposed to producing large amounts of these pigments. The most famous cultivar is Zi Juan (紫娟, Zǐ Juān - "Purple Charm"), but there are also other wild or semi-cultivated forms, collectively called Zi Cha (紫茶, Zǐ Chá - "Purple Tea").
2. Environmental: Sometimes increased anthocyanin production can be a response of the common tea bush to stressful environmental conditions, such as intense ultraviolet radiation at high altitudes.

As a result, young buds and leaves of such plants have a distinct violet or purple hue. After processing by the sheng puer method (withering, fixing the greenery, twisting, drying in the sun), the finished loose tea (maocha) often retains this unusual color - purple or dark purple fragments of leaves and buds alternate with green ones, creating a very beautiful and unusual picture. The infusion can also have an atypical hue, sometimes slightly pinkish or lilac in the first infusions.

Origin and processing

Purple Sheng Puer, like all Puer, comes from the Yunnan province. Purple varieties of tea trees are found in different counties of the province, including Lincang, Puer (Simao), Dehong and others. Processing is carried out using standard Sheng Puer technology, aimed at preserving the activity of enzymes and the potential for further aging. The maocha (loose tea) format allows you to fully appreciate the unique color of the leaf before brewing.

Taste and aroma

The flavor profile of purple sheng often differs from standard sheng puer made from regular raw materials:

• Aroma: More floral with lavender or violet notes, fruity (plum, dark berries) and slightly herbaceous-medicinal.
• Taste: Has a pronounced fruity sweetness and a unique sourness. Has a specific, memorable bitterness, characteristic of Zi Juan with a quick sweet aftertaste.
• Texture: Dense, enveloping.

Beneficial properties

Due to its high anthocyanin content, Purple Sheng is often credited with enhanced antioxidant properties. Anthocyanins are known for their ability to fight free radicals.

Brewing recommendations

• Utensils: A gaiwan or glassware will allow you to evaluate the color of the infusion.
• Water: As with other sheng puerh, you can use water at around 90-95°C, but you can also try a slightly lower temperature (85-90°C) to better reveal any subtle floral or fruity notes that may be present.
• Brewing: It is recommended to rinse the tea before the first infusion. Start with short exposures (10-15 seconds), gradually increasing the time.

Storage and Potential

Purple sheng puer is also intended for long-term storage and maturation. Its evolution over time may differ slightly from ordinary sheng due to a different biochemical composition. It should be stored in standard puer conditions: in a dry, ventilated place, away from extraneous odors and light.

Purple Sheng Puer is a unique phenomenon in the tea world. Its unusual appearance is due to the high content of anthocyanins. This tea attracts attention both for its rarity and aesthetics, and for its potential beneficial properties. It is an excellent choice for collectors and tea lovers looking for new, unusual tastes and impressions in the boundless world of Puer.