Place of Origin: Jingmai, Yunnan
Vintage: 2020 Spring
Tea Varietal: Camellia sinensis var assamica
Harvest Time: Early April
Flavor: Thick, mellow, complex with a flowery aroma and lingering aftertaste
Liquor: Clear golden-yellow liquid
 
This tea is crafted exclusively from wild-growing Camellia sinensis var. assamica, specifically a rare purple-leaf mutation known locally for its high levels of anthocyanins, catechins, and natural antioxidants.
 
These “zi ya” (purple bud) leaves emerge with a distinctive purplish-red hue—a natural response to high-altitude UV exposure—and are prized among Pu’er drinkers for their depth, intensity, and aging potential. The trees themselves are wild arbor, meaning they grow without human cultivation or pruning, and are typically hundreds of years old.
 
The tea is produced by Hani and Bulang minority tea farmers, following traditional raw pu’er processing methods: the leaves are withered, pan-fried, sun-dried, and lightly pressed—carefully handled to preserve both the vibrant purple pigmentation and the deep, nuanced character of the tea.
 
The result is a tea with excellent aging potential, but also one that drinks remarkably well even in its younger stages.  The brew is clear, golden-yellow,  clean, and smooth. Unlike many fresh raw Pu’ers that can be aggressive or bitter, this 2020 Purple Bud is mellow and thick in texture, with a layered profile: floral aromatics up front, followed by earthier undertones, and a lingering sweetness that spreads slowly across the palate. The aftertaste is lasting and complex, offering both freshness and structure.
 
This is a tea for drinkers who appreciate wild-grown material and naturally occurring tea genetics—something with character and edge.