Kenyan Purple Leaf
Kenyan Purple Leaf
This very unique tea from the mountains of Kenya represents classic characteristic of Kenya tea. When steeped as suggested it is light, very refreshing, slightly sweet and smooth, and slightly tingly (juniper). A gorgeous hand-rolled leaf, sweet aroma. Made by small scale family tea farmers. It is made and we recommend steeping it, as a green tea.
2 oz. (56g) bag
typically makes 25-30 cups of tea
All the scientific, healthy info....
Purple tea, like all other tea originates from the Camellia Sinensis plant. The same plant that we get our familiar black and green tea from.
Purple tea is being is marketed and sold mainly by Kenya based tea growers. It's grown at elevations between 4,500 and 7,500 feet. This high altitude near the equator results in higher levels of UV bombardment, and causes the plants to produce very high levels of anti-oxidants to protect the leaves from damage. The purple appearance of the tea is caused by a unique genetic mutation which produces anthocyanin, the same powerful anti-oxidant found in blueberries. In fact, it contains 1.5 percent compared to .1 percent for blueberries.
Anthocyanin has many medicinal properties and is particularly known to be beneficial against cardiovascular diseases. These anti-oxidants are known to provide anti-cancer benefits, improve vision, and aid in cholesterol and blood sugar metabolism. At the same time, caffeine content is lower than that of black or green tea. Purple tea also contains higher amounts of another anti-oxidant - polyphenols. More than black or green teas (16.5 percent versus 10.1 percent for black and 9.1 for green).
Like green tea, purple tea also has high levels of another form of anti-oxidant known as catechins, especially EGCG which is the powerful anti-oxidant found in green tea. These neuro-protective antioxidants permeate the blood brain barrier, and in a study performed on mice, significantly boosted brain antioxidant capacity.
There is another secret weapon in the purple tea arsenal...NOT FOUND IN ANY OTHER TEA OR FOOD.
It's a special type of polyphonel called GHG. Initial research has shown that it can decrease fat mass & thickness while increasing lean body mass. Researchers think this is caused by GHG affecting lipase, the enzyme that breaks down fats so the body can easily digest them.