Yes, you heard it right! The Kenyan purple tea took 25 years for the Tea Research Foundation of Kenya (TRFK) to develop it before being allowed by the government to commercialize it. The first seedlings were first planted in 2011 by small-scale farmers around the Mt. Kenya region. Purple Tea leaves contain a type of antioxidant called Anthocyanins, which is what turns the tea leaves purple. These antioxidants are the same ones as those in eggplants, blueberries but in a much concentrated amount. Here are the
Black tomatoes. This fruit vegetable plant was bred by Jim Myers from the University of Oregon. Apparently, the black tomatoes have more health benefits than the normal red variety tomatoes popularly known to most people. They start up as the normal green tomatoes, but ripen to a jet black color.
Purple tea is derived from Camellia Sinensis which is the the same plant as white, black and green tea. A genetic mutation in the plant causes the tea leaves to turn a purple colour hence these are the leaves used to make purple tea. The Anthocyanins in tea leaves are the ones that cause the purple colour. The anthocyanins in purple tea are composed of many phytochemicals that exhibit extraordinary health benefits.Purple tea has a similar taste to white tea but with a fruity raspberry hint. Kenya is the biggest