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Where is the origin of alpine purple black tea? Is Yunnan Lincang purple black tea rich in anthocyanins? What kind of tea does purple black tea belong to?

Published: 2026-06-04 Author: World Gafei

Last Updated: 2026/06/04, The producing area of alpine purple black tea in 2020 is called "purple tea" locally. Purple tea can be seen everywhere in nearly 2000m high altitude areas such as Lincang City and Baoshan City, but the amount is very small in all areas, and it can be said that it is also very rare in Yunnan Province. In the mountains dozens of kilometers from the Burmese border

Produce alpine purple black tea in 2020

The origin of purple tea is alpine purple tea, which is called "purple tea" locally. Purple tea can be seen everywhere in nearly 2000m high altitude areas such as Lincang City and Baoshan City, but the amount is very small in all areas, and it can be said that it is also very rare in Yunnan Province. The purple tea without fertilizer and pesticide is used in the mountain area tens of kilometers away from Myanmar (about 2100 meters). When choosing the tea garden, we attach great importance to the rich aftertaste. This year, I was unable to go to the scene because of the coronavirus, but I got tea from the tea garden where I often bought, and arranged for processing. Purple tea is rich in anthocyanins. At first glance, purple tea looks almost the same as ordinary tea, but on closer inspection, the stem is purple. Tea contains anthocyanins, an ingredient similar to the polyphenols in red wine. After making the tea, the color will be as deep as a raisin with skin. In the local area, purple tea is mostly processed into Pu'er raw tea, through special customization, purple tea is processed into black tea and white tea, and new tea products are developed. Reminiscent of perilla and the sweetness of flowers

When it comes to the charm of purple tea, it is the aroma of its personality and the taste that can be drunk all over the body. Properly processed purple tea will show a refreshing aroma like perilla. In order to stimulate a stronger aroma this year, the withered layer was used for 24 hours of full withering. Through full withering, black tea with rich aroma that has not been found so far has been produced. However, while doing a good job of withering, the moisture content of tea will also be reduced, and the risk of burning when fermentation stops will also increase, so whether you can make a good product is more or less like gambling. Because of this, when receiving the goods and evaluating the tea, the joy is indescribable. This year's alpine purple tea is very good and is highly recommended to people who like black tea. In addition, if it is kept in an anaerobic state for more than half a year, it will mature and the fragrance will be more intense. I think long-term maturity is also very interesting.

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