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Purple IPA — Spring 2022
Picked in late March from wild-growing Camellia Assamica Dehongensis trees in Yunnan’s tropical southwest, this red tea is made entirely from purple buds. The leaves were slow-wilted for 48 hours — longer than usual — allowing the bold tannins to soften without losing their depth.
The result is a layered, full-bodied tea with firm bitterness and bright acidity. You might taste hops, plum skin, rosewood, and tarragon in the top notes; followed by cedar bark, burnt sugar, and underripe berries in the finish. Complex, structured, and not for the faint-hearted — this is a tea that leans into bitterness and finishes dry. One for fans of negronis, hoppy ales, and other bold profiles.
Tastes like
Hops, plum skin, rosewood, tarragon(Top);
Cedar bark, burnt sugar, underripe berries(Base);
Brewing
5g tea / 100ml water / 90–95°C
Steep for 30–45 sec. Re-steep several times. Adjust to taste.
Size:
35g
How to brew
Our favourite way to brew tea. Use a gaiwan or small teapot and steep the leaves for around 30-45 seconds. Re-steep several times, adjusting the time as you go. Each infusion will bring out something slightly different from the leaves.
For a larger pot or a single longer brew, use around 1g of tea per 100ml of water. Steep for 3-5 minutes, then strain. Increase the leaf or brewing time if you prefer a stronger cup.
The simplest way to brew. Add the leaves directly to your mug, fill with hot water and start drinking once the leaves have opened and begun to settle. When you're around two-thirds of the way through, top up with more hot water and keep going.
