[10th March 2014]


The Sui-Sai Murasaki Cha is a new variety of Kenyan Tea that has recently been launched in Japan by ACCAN Co., Ltd. With the collaboration with the Oriza oil and fat chemical Co., Ltd. and Soubiken-lab CO., Ltd. The sale of this special tea brand in Tokyo started in January 2014. Amongst some of the qualities that make it stand out amongst competitors as a world-Class Tea is the fact that the product contains good amounts of "Anthocyanins". Anthocyanins acts as a natural "sunscreen", protecting the cells from high-light damage by absorbing blue-green and ultraviolet light to protect tissues from photo inhibition. In addition to their role as light-attenuators, anthocyanins also act as powerful antioxidants.
The Kenya purple tea also carries high amounts of polyphenol which is also a strong anti-oxidant. It is believed to contain a polyphenolic or natural phenol substructure. Polyphenolic compounds (over 4,000species) trigger antioxidant activity and may affect cell-to-cell signaling, receptor sensitivity, inflammatory enzyme activity or gene regulation. The main source of polyphenols is dietary, since they are found in a wide variety of food, black Tea, green Tea and natural fruit beverages which work in the bodies of Tea consumers for health and vitality.

The Tea research foundation of Kenya (TRFK) succeeded in isolating and commercially propagating this special tea in the Mt Kenya region in the year 2012 after 25 years of prudent research and selective breeding. What is even more important for Japanese consumers is that the Murasaki tea trees are grown without reliance of agricultural chemicals on the hillsides of Mt. Kenya at an altitude of over 2000 to 2500 Meters above sea level. At this altitude, the effect of the equatorial sunlight scorching the leaves automatically leads the plants to react to the strong ultraviolet by producing plenty of Anthocyanins and polyphenol for their very survival. The top leaves with a bud which tend to turn purple, are then carefully selected and hand-picked for the processing of the relatively small amounts of quality tea with an annual production of 30 tons. This high quality product is unfortunately quite small in volumes, compared with the average tea production in Kenya which amounts to approximately 400,000 tons that place Kenya the third in the world after China and India.

Unlike other Kenyan teas, the purple tea does not undergo the processes of fermentation which makes it unique a favorite amongst Japanese Tea lovers. Speaking to the Embassy on the launch of their products, the ACCAN Company says that they expect the Kenyan purple tea to gain wide acceptance not only in Kenya and Japan but also in other countries around the globe. The product is truly notable because of its certified Good Manufacturing Practice (GMP) a standard that ensures both its and quality and safety.

ACCaN Cosmetics & Nutrition, Inc.
Click PDF(Japanese)

Back to the top