ZIYA Raw Pu-erh
Origin & Rarity
A natural mutation of Yunnan’s ancient tea varieties, Purple Bud (Zi Ya) is a rare botanical wonder:
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Leaf Morphology: Purple-red young leaves (3 leaves per bud) mature to dark green
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Distribution: Scattered in Meng Hai, Yi Wu, and Lin Cang (with Bang Dong’s strains being most prized)
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Key Compound: Anthocyanin content 3× higher than regular tea—imparting vibrant color and potent antioxidants
Production
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Wild-harvested from arbor trees (limited to <5% of total yield)
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Sun-dried to preserve anthocyanin integrity
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Stone-pressed into 100g mini cakes for premium curation
Tasting Notes
Appearance
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Dry Leaves: Half-jade, half-amethyst with golden pekoe
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Liquor: Phosphorescent celadon—glows under light
Aroma
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Dry Tea: Ginseng root + wild violet
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Brewed:
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Early Steeps: Elderberry syrup and iron-rich mineral
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Mid-Session: Roasted purple sweet potato
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Cold Cup: Petrified lavender honey
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Flavor
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Attack: "Blackberry tannins"—intense but velvety
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Finish: "Alpine springwater" sweetness after 30-second bitterness fade
Mouthfeel
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Texture: Liquid graphite—dense yet electrically vibrant
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Qi (Energy): Slow-release caffeine—alert calmness without jitters
Uniqueness
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"Anthocyanin Alchemy": The "superfood" of Pu-erh—anti-inflammatory and neuroprotective
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Aging Paradox:
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New Tea: Bracing astringency (brew <10s)
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Aged 5+ Years: Blackcurrant jam depth with hints of truffle
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Details
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Origin: Bang Dong, Lin Cang, Yunnan, China
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Cake Weight: 100g (Rare micro-pressing)
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Harvest Date: March 2021
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Production Date: April 2025
Perfect For:
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Biohackers seeking tea’s equivalent to acai berries
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Aging experimenters tracking anthocyanin transformation
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Zen hedonists who embrace controlled bitterness