2006 Nannoushan Zi Juan Purple Puerh

This 2006 Nannuoshan Zi Juan Raw Purple Puerh comes from the famed Nannuo Mountain in Menghai County, Xishuangbanna, one of the birthplaces of great puerh. Unlike the wilder “Zi Ya” purple-bud mutations, Zi Juan (紫娟) is a stable clonal cultivar that was selectively bred in the 1980s from a naturally purple tea tree first discovered in Nannuoshan back in 1954.

Zi Juan’s distinct look—purple stems, leaves, and buds—is more consistent than its wild cousin. The vivid hue comes from high levels of anthocyanins, protective pigments the plant produces under strong mountain sunlight. While most purple teas fade to green as they mature, Zi Juan holds its color, resulting in an elegant deep-violet leaf even after processing.

This 2006 batch shows exactly why the cultivar earned its reputation. It’s smooth, balanced, and deeply fragrant, with a gentle energy that builds as you sip.

Unlike many teas that ride on fame alone, this Zi Juan was chosen only after years of searching for one that genuinely lives up to its reputation. Most purple-bud teas we tasted were harsh or flat; this one is great—balanced, unique, and full of personality.

In the cup, expect a brisk and vivid front-palate, followed by a cooling, refreshing throat feel. Aromas of dried dark plum, ginseng, and a soft minerality weave through each infusion. The texture is silky yet structured, with every steep revealing new depth.

Because of the high anthocyanin content, this tea can turn bitter if brewed too strong, so a gentle hand is key.

Brewing Instructions (Gongfu Style):

• Tea: 5 grams

• Vessel: 90–100ml gaiwan

• Water: 196°F (91°C)

• Rinse: Briefly before the first brew

• First infusion: 10 seconds

• Subsequent infusions: 2–3 seconds each

• Expect up to 18–20 infusions, with each round unfolding richer aromatics and deeper sweetness.

This is not just another aged raw puerh—it’s a rare chance to experience one of Yunnan’s rarer teas, refined through time, and actually lives up to its fame.