Yunnan Qianzi Hong (Purple Ball) Black Tea

Crafted with heirloom “Qianzi Hong” (Purple Leaf) tea varietals, this exclusive Dian Hong is hand-rolled into delicate “blossom balls” that unfurl into a cup of rich, fruity sweetness. Grown in untouched high-altitude gardens, it offers a rare combination of visual artistry and deep, layered flavor.

Tea Profile

• Type: Fully oxidized black tea

• Origin: Fengqing, Yunnan (1,800–2,200m elevation)

• Varietal: Rare purple-leaf tea bushes (“千紫红”)

• Form: Hand-rolled spherical balls (3–4g each)

Appearance

• Dry Tea: Exquisitely woven spherical “blossoms” with dark purple-brown leaves and visible golden buds

• Liquor: Lustrous ruby-red with golden highlights

Growing Conditions

• Elevation: 1,800+ meters

• Soil: Volcanic red soil with high mineral content

• Climate: Intense UV light and cool temperatures trigger anthocyanin production, giving leaves their purple hue

Harvest Season

Spring-only harvest (April): Leaves contain peak amino acids and sugars

Flavor & Sensory Experience

• Aroma: Prunes, aged honey, and osmanthus flowers

• Taste: Velvety body with notes of blackberry, caramel, and a hint of spice

• Aftertaste: Long-lasting sweetness with a subtle floral murmur

Brewing Guide

1. Teaware: Glass teapot or gaiwan (to watch the “blooming”)

2. Water: 95°C (203°F)

3. Dosage: 1 ball (about 6g) / 200–250ml water

4. Steeping:

   • Rinse briefly with hot water

   • First infusion: 60–90 seconds (to allow the ball to unfurl)

   • Subsequent infusions: +30 seconds each

   • Yields 4–5 rich brews

Health Benefits

Higher in anthocyanins than regular black tea; may support antioxidant defense and circulation.

Perfect For

• Gift-giving and special occasions

• Afternoon tea ceremonies

• Pairing with dark chocolate or fruit tarts