Organic Purple Bud Red Tea

The red tea Purple Bud is made from wild tea trees in Taiwan with 80 years old. Its particular flavor indeed coming from these plants which show laves with purple shades.




This tea is consider a strange case among the Taiwanese black tea production. On the island, in fact, generally, the referring cultivar to product black tea is the #TTSE18 (or ruby 18) and the place where it is cultivated is the area around the Sun Moon lake. This tea doesn't come from this known area in the centre of the island but it is harvest in different gardens around the Island because, in order to have this product, it is requested another camelia cultivar, an indigenous varietal which grow up in the mountains and have some purple and green leaves. This particular cultivar is usually protected and cultivated by locals ethnicities in a respectful way for the plant life so the leaves are harvested by hand one or two times per year only.

Naturally the different color of the leaf skin doesn't effect only the aesthetics of the product but also its flavors adding a slight acidity like the currant has. The infuse has a dark brown color and already from its aroma we can sense berries flavor which will persist through all the tasting session with some malty notes. This malt and berries combo will create a well balanced taste in the mouth where the peculiar acid characteristic is well highlighted.

Place of origin

Taiwan Island


After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before going through a bending phase. The leaves are pressed and rolled to mix the vegetal juices in their and so cause the beginning of the oxidation process. When the leaves obtain the typical dark brown color the last humidity is dried out and after some days the tea is ready to be consumed.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 6 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 90°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 – 15 – 20...)

These leaves could be steep about 6 times.

To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 90°C water for a steeping time of one minute and a half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    6g-100ml / 10-15-20... sec / 7 infusions

  • Mug

    2,5g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: Taiwan

  • Taste: Malted/fruity

  • Instants: Drink


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