A rare variety, exclusively grown in the Nandi Hills region in Kenya, Purple leaf tea is derived from a new crossbred variety of the common tea plant. It is grown in cooler conditions at an elevation of 2000m, which allows the leaves to absorb more intense sunlight. This causes them to produce high levels of protective anthocyanins and higher levels of polyphenols than other teas.
Only the freshest purple leaves are plucked carefully and early on like a White tea, withered like an Oolong, panned/steamed like a Green tea then rolled and dried. It is higher in antioxidants and lower in caffeine than any other Camellia Sinensis tea.