Hand Rolled Purple is Kenya’s best tea right now. Developed over 30 years ago, purple tea is a hybrid cross between Camellia sinensis and local Kenyan plants. Purple tea thrives in Kenya, withstanding frost and drought better than conventional tea plants. Despite the challenges of a changing climate, Kenyan farmers can grow this hardy tea. The tea continues to develop a more complex and delicious flavor every year as the plants mature. Brewing Hand Rolled Purple takes a bit of care; it behaves and tastes most like green tea. Keep your water below 170 degrees, or else it might turn bitter. Steeped at 3 minutes, this tea tastes crisp and dry, with a prominent juniper note characteristic of purple tea. At 2 minutes, the cup is smoother and sweeter, with the same sort of nuance you’d expect from white tea: fruity and floral overtones, with a nice medium-bodied feel. Re-steep these large leaves; some people enjoy the second steep even better than the first.