Even though I am generally a "support local" person, I've never been a big fan of Stash tea. As I was engaging in some online tea research, I learned of the existence of Kenyan purple tea, and Stash has it. So I ordered a 100g bag. This is my review.
In general, African teas are not well regarded in the tea world, if they are even known. Tea enthusiasts may not even be aware that camellia sinensis is grown in Africa. But it is, and it has been for decades. Tea is an important enough industry that the government of Kenya has a department devoted to its development. That research led to the production of TRFK306, a new cultivar marketed as "Kenyan purple tea."
Why is it called purple tea? The presence of higher levels of anthocyanins, the compounds that give blueberries, blackberries, and other blue and purple foods their hue, gives the leaves a purplish color and tints the resulting brew. The tea is grown at altitude in Kenya, and is reported to be more drought-tolerant, a quality in which I am definitely interested.
Appearance: The dry leaves are thoughtfully processed, most of them being whole and unfurling pleasantly when brewed. There is a distinctive dark blue tint that fades to purple when wet. The brew is light brown with a purplish tint. Marketing materials say the purple color is enhanced by the addition of acid such as lemon, but I did not notice an appreciable change when I did this.
Aroma: The smell is similar to an Assam tea, but not very pronounced.
Flavor and astringence: The flavor is quite light, and the tea is fairly astringent. It is not bitter. A bit malty, with a fragrance that goes up your nose. Aromatic, light malty flavor, quite astringent.
Summary: As a novelty, I am not disappointed. I can get my anthocyanins anywhere, so this tea doesn't appeal to me based on any "superfood" chic. I am fascinated by the idea of terroir in tea; that is, how tea is influenced by where it is grown. I am amazed by tea's adaptability. Currently, my opinion is if a tea is somewhat lackluster in flavor, it is probably due to processing. Compared to China and India, tea production in the United States and Africa is just getting started. I expect that with time and experience, both regions can produce high quality teas. I am very supportive of Kenya's efforts to produce distinctive African teas.
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