About This Tea
Supplier: Williamson tea, a fifth generation tea business, that sets itself apart with the unusual element of actually growing their tea on their own tea farms. A process that enables higher control on the quality of the products and offers more traceability, than other tea suppliers, all the way“ from bush to cup”. Growing tea in house reduces Williamsons carbon footprint. However, they have also created The Williamson Tea Foundation, which is committed to caring for the farming communities and investing in climate smart agriculture to aid the conservation of water and soil, in order to achieve a sustainable, pesticide free farming model. Williamsons also work with the David Sheldrick Wildlife Trust, the world leading orphan elephant rescue and rehab programme, by donating £1 from every elephant caddy sold from the website.
Origin: This particular purple tea is grown on the Changoi or “sunshine” farm, located in the heart of the Kenyan highlands where the proximity to the equator grants a high level of sun. This has enabled the Changoi’s factory to be powered entirely by renewable energy during the day with the use of solar power.
Ingredients: Kenyan Purple Tea
Brewing Technique: 100°C, 2-3 Minutes
The packet is a deep, rich black tea aroma with a sweet edge. Once steeped the smell develops into a sweet caramel based scent.
Williamsons purple tea is a concoction of flavours that range from light and heavy, with little in between. The flavor starts on a gentle note; sweet with a spiced fruit hint. This develops seamlessly into a toasted buttery note, resonating the flavour of honey roasted almonds. Further depth is added with a sudden heavy caramel piquancy that is found in the long lasting finish.
Milk: Don’t add milk if you want to enjoy this teas full potential. It adds a thick mouth feel that isn't quite right and doesn't provide any enhancement in flavour. It also turns the tea from a purple brown hue to grey. Think dirty dishwater or paint water and cue looks of disgust from anyone who looks into your cup.
Lemon: Turns purple tea… not purple it would seem! A few squirts from a fresh wedge turns the tea the colour of blood orange! It looks like the most beautiful sunset ever, but tastes… very bitter.
Honey: Turns this mildly sweet cup into a very sweet cup.
Iced: Creates a light and refreshing cup, perfect on it's own or with fruit.
Purple tea contains an antioxidant that acts as a PH indicator, turning orange/pink with acidic solutions and a greenish colour for alkaline, which explains the changes with lemon and milk!
A further note, this isn’t actually a new tea, but this is a new strand! If you want to know more about where this tea comes from, why it was created and what makes it purple check out the Tea Teachings post - All About Purple Tea.
Williamson's Purple Blush interesting to learn about and fun to play around with. However, the flavour is a little disappointing, with the exception of drinking it iced, which was delightfully light and refreshing. I would love to hear from someone who tried this and loved it, but it’s not something I would personally come back to. Overall, I think purple tea is something every avid tea lover should at least try, just for the experience and also to support the Kenyan tea trade (see the Tea Teachings post for reasoning) and whilst the tea wasn't my thing, I would come back to the brand, who's absolutely brilliant and sustainable ethos completely captured me!