16.5% MORE POLYPHENOLS THAN OTHER TEAS
There are three reasons you might drink tea: you like the taste, you want a lower-caffeine alternative to coffee, or you’re English. Whatever the reason, you have a variety of tea options to choose from. Black, white, and green teas all derive from the common tealeaf—camellia sinesis—but to us, there’s one tea that leads the rest: purple tea.
A crossbred variety of camellia sinesis developed in Kenya, purple tea grows at up to 7,500-feet elevation. This exposes it to ultraviolet light, causing the plant to produce high levels of polyphenols and anthocyanins—compounds that protect the tea leaves from damage and contribute to their unique flavor. These same compounds are also found in berries, grapes, and other fruits and vegetables and account for their dark red and purple colors. And just like those foods, when consumed by humans, they help scavenge free radicals.
Sorry other tea, purple tea is just better. King tea with a little MCT Oil and stevia is my new afternoon obsession.
— Aubrey Marcus, Onnit Founder