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The purple bud of Pu'er tea is a mutated bud of the Yunnan big-leaf tea variety, which occurs due to climate changes. It is extremely rare. It has a magical transformation: it is purple when growing on the tea tree, turns dark green when made into dried tea, and appears turquoise when brewed in a cup. Even among thousand-year-old tea trees, it's very seldom to find purple buds.

The sun-drying process of purple bud tea: The traditional process is adopted to press the tea leaves into shape.

Characteristics: The tea cake is round and smooth. The tea soup is bright red, free from any strange smell. There is an obvious aftertaste of sweetness. The aroma is stable, the taste is rich and thick, the flavor is full, and it has a high health care value.

It's really hard to find pure purple bud Pu'er in the market. Since purple bud tea belongs to ancient arbor tea, that is, old tree tea, the picking cost is relatively high, and the output is extremely scarce. As the saying goes, "rare things are precious." Therefore, in the eyes of many tea industry insiders, it is the top choice for collection.

The purple bud is a mutated variety among the Yunnan population's original tea species. The bud head is purple, and it is a large-leaf tea of the arbor big-leaf variety. Usually, the first three leaves are all purple, and the subsequent leaves are dark green. There are small amounts of it in high-altitude areas such as Menghai, Yiwu, and Lincang.

Purple buds can be directly made into Pu'er tea for drinking. Due to its low output, the price is relatively high. The young leaves of wild purple bud tea trees are purple, and the old leaves are green. When wild purple bud tea is made into sun-dried maocha (crude tea), the dried tea has a half-green and half-purple color. The purple part of the leaves turns purple when brewed, which is an obvious characteristic of wild purple bud tea. The Qizibing tea (seven-cake tea) made from wild purple bud tea is covered with golden fuzz all over the cake body, shining brightly. When brewed, it has a unique "ginseng" fragrance, with a sweet and refreshing taste. The tea soup is bright yellow, and both the aroma and taste are different from ordinary sun-dried tea.

The buds and leaves of purple bud tea are purple because of the high content of anthocyanins. Anthocyanins account for 0.01% in green bud tea, and can be as high as 0.5% - 1% in purple bud tea, which is 50 to 100 times that of general tea. And anthocyanins are one of the polyphenol compounds and an important plant pigment.

According to the analysis of the Biochemical Laboratory of the Yunnan Tea Research Institute, in the steamed green sample made from one bud and two leaves of spring tea of the purple bud tea tree variety, the tea polyphenol content is 35.52%, the amino acid content is 3.49%, and the water extract content is 44.58%. The purple tea soup is light purple and bright, with a rich chestnut aroma and a slight spicy taste. The taste is strong and mellow, with an aftertaste of sweetness, and the brewed leaves are indigo.