The Unique Story of Kenya’s purple tea By Nancy Wathika Purple tea is a rare tea variety grown in the Mt. Kenya region, derived from a new crossbred variety of the common tea leaf, Camellia sinensis, from which black, white, and green teas are derived. Purple tea is grown in cooler conditions, at an elevation of between 4,500 and 7,500 feet. The intensity of the UV rays causes the leaves to don a protective reddishpurple shield, which produces a uniquely fruity, sweet and flowery flavor when brewed. The tea farmers soon discovered that the purple tea contained the same antioxidant health benefits as other purple foods like blueberries, eggplant and açai berries, but in a much more potent and concentrated quantity.
Benefits of purple tea The tea is widely used in Kenya and the world over for its health benefits: • Anti-Inflammatory and Anti-Viral Properties • Antioxidant Properties Galore • Improved Cardiovascular Health • May Enhance Cognitive Function • Assists in the War on Obesity • Prevents Diabetes • Detoxifies the Liver and Improves Liver Health
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