Dragon Blood 2015 Spring Lin Cang Zi Juan Raw Purple Tea



Our Dragon Blood Zi Juan purple tea is sourced from a varietal of tea that naturally has higher levels of anthocyanin, which gives this tea a purple colour.

This tea has been yet again restocked in 2019. Since its initial release in 2015, it has changed quite a bit – but for the better. It’s much less astringent at this point and has smoothed out significantly. There is also more noticeable fruitiness in the flavour and a natural smokiness, which provides a welcomed contrast.

Even we didn’t expect this tea to develop as well as it has, but we’re extremely happy with the results so far.

While various health claims are comonly attached to purple tea, we can’t make any verifiable claims about whether or not this tea can or can’t give you superpowers, so it’s best to just try for yourself.


Additional information

Weight N/A
Dimensions 20 × 20 × 8 cm

8 reviews for Dragon Blood 2015 Spring Lin Cang Zi Juan Raw Purple Tea

  1. 5 out of 5

    Chadborne (verified owner)

    It’s a good one. It’s the only tea I have that I get giddy about. It satisfies that moment when I need a puerh and an oolong.

    The aroma at every stage, even before steeping, is enticing. There’s a healthy bite of astringent mouthfeel to it, but it drinks/gulps/inhales like a soft, white tea. At no point do the leaves or liquor appear purple. The cake is pressed very loosely, which is a good thing.

    I intend to buy another, which I rarely do.

  2. 5 out of 5

    JosiahB (verified owner)

    A great sheng for those that like Oolong. No overpowering bitterness here. Aroma is earthy and fruity. With a faint menthol finish this tea is very fruity. The almost roasted notes remind me heavily of Wuyi Oolong. A pleasant acidic tingle in the back of the mouth in early steeps. Nothing like the powerful and bitter purple shengs I’m used to.

  3. 4 out of 5

    Alexandra Verville-Paris (verified owner)

    The tiny leaves easily detach from the cake; so there’s a minimum breakage. The khaki (with blue tint) leaves have a smell that remind me of raw puer: wet cloths & gentle floral sweetness. The wet leaves have a nice warm; like the sun in summer. Thick texture, almost creamy! Juicyness in mouth – Very interesting!

  4. 4 out of 5

    Michael (verified owner)

    Deep aroma of freshly baked Irish brown bread or blueberry muffins, followed by some steamed dark leaves like kale. The flavour is savoury, floral and vaguely sweet. Presents some mineral and earthy sweet potato flavours, along with unripe blueberries and stone fruits. The body is juicy and light with a pleasant and dense mouthfeel, leaving behind a moderate amount of drying. Very distinct to the usual purple sheng using the Zi Ya varietal. This is less purple fruits like cherry and raspberry, and closer to darker savoury vegetables. Really excellent and unique flavour, reminds me of a specific Milanxiang dancong oolong roasted in a Wuyi style, but with a stronger herbaceous edge. Brewed in a hongni yixing pot, 7g to 100mL of boiling water.

  5. 5 out of 5

    hollywaxwing (verified owner)

    Loving the Alexandra Verville-Paris review above /// wet clothes and sun in summer <3 Purple tea isn't something I necessarily reach for often, but I'm hoping to become more acquainted with it. I like the minerality and restrained bitterness this tea offers.

  6. 5 out of 5

    Togo (verified owner)

    The dry leaves smell of forest floor, smoke – a sign of things to come. On the other hand, the aromas emerging from the wet leaves are so unique I can’t place them at all. The scent is a bit cedar/forest like, a bit like an aged sheng, but also unlike anything I know. Maybe if I were familiar with the dragon blood incense, I could make a better comparison. The aroma in the empty cup is then very woody and sweet, which matches the aftertaste to a certain degree as one would expect.

    The rinse is already very flavourful – citrusy, mushroomy, and metallic. It has a frothy texture and a buttery aftertaste. The first infusion has the profile of an aged sheng, with a good sweetness and a strong note of citrus zest. It is very smooth and viscous initially, then a little powdery, and sandpaper-like after swallowing, without much astringency. Some astringency does however appear from 2nd infusion onward. The taste profile then becomes more woody and smoky, with flavours of conifer trees, carambola, copper, bok choy, and charcoal roasted aubergine. There is a strong woody sweetness throughout that persists into the aftertaste, which also displays notes of licorice root and pine needles.

    I was also happy to learn that the tea has a strong defocusing cha qi, which is exactly what I needed today.

  7. 5 out of 5

    MagpieJoyful (verified owner)

    Great energy from this tea. Gentle flavors, and a wakeful but floaty “tea high”.

    The first infusion was very clean, not too viscous, but a beautiful silky mouthfeel developed from the second infusion onward. There’s a sweet, clean aftertaste after swallowing. I tend towards shorter infusion times, so there was very little astringency – I steeped it for several minutes towards the end and this produced a strong woody flavor with pleasant astringency and bite.

    The cake breaks apart easily (almost too easily – I had to really be careful to get any chunks to mix with the loose leaves) and the leaves once steeped are a fascinating, very dark green with blue undertones. I’m looking forward to sharing this with friends!

  8. 4 out of 5

    CollinMurphy (verified owner)

    I have never had a purple tea before this one. This one was amazing and had perfect little leaves through the cake. It came through with a rock and mineral note that paired with some woody notes and a heavy finish. I recommend this tea if you’re not into light and fluffy teas.

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