Purple Pu Erh is made from the leaves of the same Camellia Sinensis var. Assamica tea tree as regular Sheng Pu Erh, but the leaves used are purple in colour. This unusual colour is due to anthocyanins, which are synthesised by the plant together with chlorophyll as a result of a natural mutation.
Pu Erh is very soft, delicate and sweet, practically does not contain bitterness. When warmed by the breath you can feel the sweetness of candied fruits, and after adding water, sourness and slight smokiness are added to the sweetness. The infusion is a deep copper colour. The flavour has the sweetness of jasmine, dates and a little bit of under-ripe melon. If you hold it longer, the sweetness goes to the background, and there will be tartness and acidity of green apple. There is no bitterness.
The condition is light, clean and balanced.