Video: Unwrapping and breaking down.
The Material: Rare Purple Buds The tea is crafted exclusively from Zi Ya—a naturally occurring mutation of the tea plant where the buds turn purple due to high exposure to sunlight and elevated anthocyanin content. Purple bud tea is historically prized for its potential health benefits and its distinct, bolder flavor profile compared to standard broad-leaf varietals.
Tasting Notes
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Dry Leaf & Appearance: The cake displays tight, strong tea threads that have developed a beautiful, oily sheen over time. The color is a mix of deep browns and dark purples, indicative of its age and varietal.
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Aroma: Upon rinsing, the tea releases a distinctive "Xin Xiang" (辛香) fragrance. This is not "spicy" like a chili, but rather a sophisticated, resinous spice note reminiscent of dried woods, camphor, and wild herbs.
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Flavor Profile: The taste is brisk and refreshing. The distinct purple tea bitterness has mellowed into a structured liveliness that wakes up the palate. The dominant notes are wood, faint medicinal herbs, and that signature spicy-resinous tone.
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Mouthfeel & Aftertaste: This tea excels in mouthfeel. It is highly active, producing a rapid Huigan (returning sweetness) that coats the throat. It is notably saliva-producing (Sheng Jin), leaving a quenching, juicy sensation in the mouth long after the cup is empty.
Storage Terroir: Guangzhou Natural Storage Having spent its life in the warm, humid climate of Guangzhou under "natural storage" (dryer than traditional wet storage, but more active than north China dry storage), this tea has aged beautifully. The heat and humidity have accelerated the fermentation process, smoothing out the initial astringency of the purple leaves and replacing it with a rich, aged character while maintaining cleanliness.