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ValleyGreenTea
Pu-erh Zijuan (purple leaf)
$17.00 AUD
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Zijuan Purple Pu-erh Tea (Sheng 生) — Rare Purple Leaf
Other names: Zijuan, Zi Juan Pu-erh, Purple Pu-erh, Purple Leaf Pu-erh, Purple Tea, 紫鹃
Zijuan (紫鹃) is one of the most unusual teas in Yunnan — a rare, naturally purple pu-erh. Its leaves, buds and even its brew take on a striking purple hue, thanks to an exceptionally high level of anthocyanins (花青素) — the same natural purple pigment found in blueberries and purple grapes.
Discovered as a mutated purple tea tree on Nannuo mountain and cultivated from 1986, Zijuan brews a light cup that's gently bitter at first, then turns into a clean, refreshing hui gan. Beautiful, rare, and a real talking point.
Why Is Zijuan Purple?
The purple comes from anthocyanins — a natural plant pigment (and a type of antioxidant) that also colours blueberries, red cabbage and purple grapes. Zijuan is naturally very high in them, which is exactly why its leaf, buds and liquor look purple rather than the usual green or gold.
Like all true tea, Zijuan naturally contains antioxidants — in its case, an unusually high level, simply as part of this special leaf. That, together with its rarity and its lovely colour, is what makes Zijuan such a sought-after curiosity.
About This Tea
A loose raw (Sheng) pu-erh made from the Zijuan purple varietal — a mutation first found on Nannuo (南糊) mountain in Yunnan, then cultivated by the province's tea research institute from 1986 and named "Zijuan" (after a character in the classic novel Dream of the Red Chamber). The cup is light and clean, gently bitter at the start, softening into a refreshing hui gan. A 2014 make.
- Type: Raw (Sheng 生) loose pu-erh, Zijuan purple varietal
- Special: naturally high in anthocyanins (花青素) — the purple pigment & antioxidant
- Origin of the varietal: Nannuo mountain, Yunnan; cultivated from 1986
- Flavour: light and clean; gently bitter at first, into a refreshing hui gan
- Production: 2014
- Weight: 50g or 100g
Essential Pu-erh Tea Accessories
Loose leaf is the easy option — no breaking, just scoop and brew. A couple of pieces still help:
- Vessel: a gaiwan is lovely for this tea — and the pale porcelain shows off its unusual purple liquor — or a Yixing zisha pot for a rounder cup. Keep one clay pot for raw pu-erh only.
- Storage: keep loose leaf dry, dark and breathable — a home like our pu-erh bamboo storage unit or an unglazed clay jar works well.
See the full range in our Pu-erh accessories.
Want to understand pu-erh a little better? Here's some honest, no-fluff knowledge to help you find your pu-erh.
How to Choose Your First Pu-erh
Your first pu-erh:
start with our Pu-erh Beginner's Trial Pack.
It brings together raw and ripe, loose and cake, in one box
— the easiest way to feel the difference and learn where you'd like to start next.
The quick version:
Raw (Sheng) is like sashimi — fresh, bright and a little wild;
Ripe (Shou) is like a rich, slow-cooked stew — dark, mellow and smooth, transformed by time.
Love green or white tea? Start raw — like this Zijuan.
Love black tea, dark tea (hei cha) or roasted oolong? Start ripe — explore our Ripe (Shou) pu-erh.
Your next pu-erh: explore by region.
Scroll down — there's plenty here to help you decide. Finding a pu-erh you love is a genuinely fun journey, and a rare purple varietal like Zijuan is one of the most fascinating.
Pu-erh Regions: Why Origin Shapes Taste & Price
Region is one of the biggest reasons two pu-erhs can differ so much in taste, quality and price.
Across Yunnan, tea grows on hundreds of mountains, each giving its own character — shaped by the land and the tree type (ancient-tree, arbor or plantation). Zijuan is a little different — it's defined most of all by its unusual purple varietal.
Here are Yunnan's three core regions:
1. Ban-Na (西双版纳) The King of Pu-erh
Yunnan's most famous region, and home to the old and new "Six Great Tea Mountains." It splits into two very different sides:
Menghai (勐海) — bold and domineering: rich, thick flavour, powerful cha qi and a high aroma. The classic home of ripe (Shou) pu-erh.
↳ The Zijuan purple varietal was first found on Nannuo (南糊) mountain, here in Menghai.
Yiwu (易武) — soft and fine: a floral-honey aroma over a wild forest character, with the least bitterness of all.
2. Lincang (临沧) The Queen of Sweetness
Lincang is all about sweetness — a high, lifted aroma and a broad, generous sweetness, floral and honeyed, with barely any bitterness. It's built on the celebrated Mengku broad-leaf variety.
Best-known origins: Bing Dao (冰岛), Xigui (昔归), Xiao Hu Zhai (小户寨) and Mengku (勐库).
3. Pu'er (普洱) The Birthplace
Where the name "pu-erh" began. Soft, sweet and balanced, leaning to a floral-fruity sweetness — easy and approachable.
Best-known origins: Wuliang Shan (无量山) and Kunlu Shan (困鹿山).
A handy shorthand pu-erh drinkers use:
Ban Zhang is the king (bold and powerful),
Bing Dao is the queen (sweet and smooth),
Yiwu is grace itself (soft, supple and silky).
Pu-erh, Caffeine & Antioxidants
Like all true tea from the Camellia sinensis plant, pu-erh is post-fermented and naturally contains antioxidants and caffeine — and Zijuan, thanks to its high anthocyanin content, is naturally especially rich in antioxidants. That's simply part of this unusual leaf.
Zijuan drinks light and clean. If you're sensitive to caffeine, keep your leaf light and your steeps short, and enjoy it earlier in the day.
Brew this Zijuan the right way
— check out our professional Brewing Guide, Storage Care, and The Origins below 👇
🍵 Brewing Guide
📦 Storage & Care
🌿 The Origins
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