There’s one tea that rules them all: purple tea.
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THE KING OF ALL TEAS
3 BENEFITS OF PURPLE TEA
- More polyphenols—by 16.5%—than other teas, making its cell-protecting properties greater.
- Scavenges free radicals at a rate of 51%—compared to just 34.3% for green tea.
- Contains only 5% caffeine, which is less than some green tea extracts.
16.5% MORE POLYPHENOLS THAN OTHER TEAS
There are three reasons you might drink tea: you like the taste, you want a lower-caffeine alternative to coffee, or you’re English. Whatever the reason, you have a variety of tea options to choose from. Black, white, and green teas all derive from the common tealeaf—camellia sinesis—but to us, there’s one tea that leads the rest: purple tea.
A crossbred variety of camellia sinesis developed in Kenya, purple tea grows at up to 7,500-feet elevation. This exposes it to ultraviolet light, causing the plant to produce high levels of polyphenols and anthocyanins—compounds that protect the tea leaves from damage and contribute to their unique flavor. These same compounds are also found in berries, grapes, and other fruits and vegetables and account for their dark red and purple colors. And just like those foods, when consumed by humans, they help scavenge free radicals.
THE JEWEL IN THE
KING TEA CROWN
Epigallocatechin gallate (EGCG) is a polyphenol in tea. Studies have shown that it helps promote a healthy cardiovascular system (1). Purple tea is almost 10% EGCG.
THE ROYAL TREATMENT
FOR YOUR TASTE BUDS
Purple tea doesn’t just share the same cell-protecting compounds as other dark-colored fruits, it offers a similar flavor—silky smooth with mild sweetness. If green tea tastes grassy to you, purple tea will be nectar.