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.
Sorry other tea, purple tea is just better. King tea with a little MCT Oil and stevia is my new afternoon obsession.
— Aubrey Marcus, Onnit Founder