Purple tea is part of Kenya’s identity. The colour refers to the tea variety rather than the way the leaves are processed. The cultivar is easy to spot while walking through the tea fields (seen here in the background). It is rich in anthocyanin, a natural pigment and an excellent source of antioxidants. Developed by Kenyan researchers, the cultivar is known as TRFK 306/1. After harvesting, the leaves can undergo the same processing as green, black, white or semi-oxidised tea, depending on the farmer’s preferences and expertise.
