High-Mountain Purple Tea refers to tea produced from naturally purple-leaf tea trees growing in the high-altitude mountains of the Lincang region in Yunnan Province. Locally, this tea has long been known simply as purple tea. Some of these trees are believed to be several hundred years old, indicating that they belong to a naturally occurring lineage rather than recently developed cultivars.
This type of purple tea is clearly different from modern selected varieties such as Zijuan (Purple Beauty), which were developed through selective breeding in recent decades.
Distribution and Rarity of Purple Tea
The purple tea found in the highlands of Lincang belongs to a different lineage from the Zi-juan cultivar, which was first discovered in 1985 in Xishuangbanna, Yunnan, and later propagated through selective breeding. It is also distinct from the commonly known “purple bud” teas in Yunnan that display purple-colored young shoots.
The type of purple tea introduced here is extremely limited in distribution. Its production areas are mainly concentrated in parts of Yongde County and Zhenkang County, located in the southwestern part of Lincang.
In recent years, growing interest in this purple tea has encouraged some farmers in areas such as Zhenkang County to cultivate it. However, most of these plantations consist of relatively young tea trees. In contrast, High-Mountain Purple Tea harvested from ancient trees over 100 years old is exceptionally rare and may justifiably be described as a truly elusive tea.
The Producer’s Son Climbing an Ancient Purple Tea Tree
Characteristics of Purple Tea Trees and Their Leaves
At the time of harvest, the leaves often appear similar to ordinary tea leaves and may not show obvious differences at first glance. However, purple coloration sometimes appears on parts of the branches, stems, or leaf stalks.
This purple characteristic does not occur in every individual tree. Even within the same region or the same tea garden, there can be noticeable variations from one tree to another.
After processing, the dried tea leaves may display a range of tones, from dark purplish hues to slightly bluish shades, depending on the conditions during processing.
In terms of raw material characteristics, these leaves tend to contain a higher moisture content and often become slightly sticky during the rolling process, behaving somewhat differently from typical tea leaves.
The Aroma of Purple Tea and the Challenges of Processing
The most distinctive characteristic of purple tea lies in its aroma. During the tea-making process, the leaves release a unique and clearly recognizable fragrance reminiscent of perilla leaves, revealing a character that is noticeably different from ordinary tea leaves. This aroma does not arise simply from the processing method but is strongly tied to the inherent nature of the raw material itself.
At the same time, this delicate fragrance can be easily lost if the temperature during processing is not carefully controlled. In particular, if the kill-green (sha qing) stage is carried out at excessively high temperatures, the characteristic perilla-like and fruity notes may disappear, causing the tea to lose the distinctive qualities that define purple tea.
When High-Mountain Purple Tea is crafted as raw Pu-erh, proper aging conditions allow the tea to gradually develop a sweet, peach-like aroma over time. This transformation makes it a tea that can be appreciated not only in its fresh state but also through the evolving character that emerges with maturation.
