February 11, 2026. Tea. Black tea
Purple Needle Black Tea from Jing Mai Mountain is one of my favorites. It is a Yunnan black tea made from purple-leaf trees, and it does not taste much like the malty Dian Hong most people expect from the region.
The purple color comes from anthocyanin, the same pigment found in blueberries and red cabbage. At high altitude on Jing Mai Mountain in Lancang County, Yunnan Province, intense UV radiation pushes certain tea trees, known locally as "Zi Cha," to produce purple buds and young leaves as a natural sunscreen. The purple trees are uncommon in the region, so there is less material to work with.
The leaves are harvested in late April and shaped into flat needles. The finished tea is dark, almost black, with tiny golden shoots throughout. It is handsome before it even hits the water.
The liquor is a clear red-orange with a little purple at the edge. The aroma is floral, with a distinct grapefruit note. The taste is citrusy and fruit-sweet, with a brightness that separates it from other Yunnan black teas. There is little of the usual heavy maltiness. It stays clean and lively.
I keep it simple: about 5g of leaf in a gaiwan, 195°F water, and short steeps starting around 10 seconds. Add time as you go. It holds up well for five or six infusions. It also works in a mug. Use a little less leaf and steep for three or four minutes.
If you want to try it, Yunnan Sourcing is where I get mine.
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