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. This new variety of the classic tea plant was only recently developed (2011) and is exclusive to Kenya. Purple tea is grown in cooler conditions, at an elevation of between 4,500 and 7,500 feet. This allows the plants to sustain more intense sun rays causing it to produce high levels of protective anthocyanins and higher levels of polyphenols.
Purple tea contains more antioxidants than green tea with less than half the caffiene. The leaves are organically grown and are naturally purple in color as they contain anthocyanins. Anthocyanins have been found to lower colesterol, improve immune health, and help as an anti-inflammatory.