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![\"HOJO\u30d1\u30c3\u30b1\u30fc\u30b8\"](\"https:\/\/hojotea.com\/img\/d53_05.jpg\")
<\/p>\nHOJO NEWSLETTER No.28 The High Mountain Purple tea \/ \u9ad8\u5c71\u7d2b\u8336
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We have released a very unique tea, called High Mountain Purple Tea. This tea is from Lincang, Yunnan Province of China. We purchased this tea from a village that is situated about 30-50km from Myanmar border and the altitude of the tea garden is approximately 2000-2300m. In this high mountain village, they used to collect tea leaves from a particular variety of tea that the local people called purple tea.There are two possible reasons why this tea would be called purple tea.<\/p>\n
In a general view, the appearance of the harvested tea leaves is more or less the same as the ordinary tea.\u00a0 From far, we can scarcely tell whether it is the purple tea. If we check closely on each leaf, we could observe that some stems have purplish colour. Nevertheless, not all stems are in purple colour. Based on my observation, it is rather less than 10-20% of leaves that bears this characteristic.<\/p>\n
Another reason why this tea could be called purple tea is that after the processing, the mao-cha of this tea turns into very dark colour. It looks dark blue to purple colour. It may be due to the higher content of saponin or anthocyanin.<\/p>\n The purple tea is known to be very much stickier than the ordinary tea. It could be due to the unique constituents such as saponin or anthocyanin. Because of this reason, the processing of this tea is difficult. During the pan-frying process, the tea leaves easily get burnt. Back in a few years ago I have known this tea. Yet, I could not find any well-processed purple tea. Any purple tea that I could obtain so far had some degree of burnt flavour. In springtime of this year, when I was walking around the village to look for the manufacturer, I met a skilled tea master who possesses really good skill in frying tea. I’ve decided to purchase his purple tea because I confirmed that his mao-cha has completely no burnt flavour.<\/p>\n The main characteristic of this tea is the overwhelmingly strong body on palate. This extent of the body is quite rare among the pu-erh tea in some way. One time I put this tea in my mouth, the sweetness spread widely on my palate. The tea leaves has slight honey sweet note, although it is not too strong at the moment since tea is still very fresh. The honey sweet flavour will significantly increase after this tea is kept for a few years. In fact, I have tried the mao-cha of high mountain purple tea that was made in 2013. I was impressed by its sweet honey note although tea is just kept for a year.<\/p>\n![\"HOJO\u30d1\u30c3\u30b1\u30fc\u30b8\"](\"https:\/\/hojotea.com\/jp\/wp-content\/uploads\/IMG_4733.jpg\")
<\/a><\/p>\n<\/p>\n<\/p>\nThe colour of tea is like indigo bluish dark colour.<\/h2>\n
<\/p>\nVery difficult to pan-fry the purple tea<\/h2>\n
<\/p>\nExtraordinary extent of body<\/h2>\n