Origin: Yunnan, China
This tea is made from the rare Zi Ya (“Purple Buds”) variety that grows naturally in high mountain areas. The young purple leaves contain more natural compounds, which give the tea a fresh, lively taste and good potential for aging.
The infusion is bright golden with a slight purple tint. The taste is fresh and clear, with light floral and fruity notes, mild astringency, and a pleasant sweetness that stays after the sip. As the tea matures, it becomes softer and develops warmer, honey-like tones.
Flavor: floral • fruity • light astringency • fresh herbs • gentle sweetness • clean, dry finish • long aftertaste
Aroma: fresh floral aroma with a hint of fruit; in a warmed vessel, soft herbal and light honey notes appear.
Benefits: Provides steady, clear energy and helps with focus. The effect is smooth and balanced, suitable for daytime gongfu sessions, work, study, and calm reflection.
Brewing Guidelines:
Gongfu style: 6–8 g per 100–150 ml, 95–100°C (203–212°F), short infusions.
Classic style: 3–4 g per 250–300 ml, 90–95°C (194–203°F), 2–3 minutes.
The tea handles many infusions. Fully pour out each infusion to avoid bitterness.
Gongfu Cha is a traditional brewing method using more leaf and short repeated infusions that gradually reveal the tea’s flavor and aroma.
Sheng Puerh “Zi Ya Cha – Purple Bud Tea” 2023 (Purple Leaf)
Yunnan, China.
This sheng pu’er is made from the rare Zi Ya (“Purple Bud”) variety, which grows naturally in high mountain areas. The young purple leaves contain higher levels of natural compounds, giving the tea a fresh, vivid character and strong aging potential.
The liquor is golden with a slight purple tint. The taste is clean and bright, with floral and fruity notes, light astringency, and a pleasant lingering sweetness.