Purple Tea and Spices: Flavor, Antioxidants, and Balance

Purple tea is known for its vibrant color and strong antioxidant profile. 

Still, some people find its natural taste mild or unfamiliar. 

This research explored a simple idea: Can adding common spices improve the flavor without reducing the tea’s antioxidant strength?

The study, published in Food Science and Nutrition in 2015, examined how spices influence both taste and biochemical activity.

What the researchers tested

The team used purple tea from the TRFK 306 variety. They blended it with spices often used in drinks:

• Cinnamon
• Lemongrass
• Nutmeg
• Ginger
• Rosemary
• A commercial tea spice mix

Each spice was added in small amounts. The teas were then tested for antioxidant activity and evaluated by a tasting panel for overall acceptability.

Key findings

Pure purple tea showed high antioxidant activity on its own. 

In laboratory tests, it performed better than most of the individual spices. This confirms that its anthocyanins and other polyphenols are the main contributors to its antioxidant power.

When spices were added in higher ratios, the overall antioxidant activity of the blend generally decreased compared with pure tea. This suggests that larger amounts of spice dilute the tea’s own antioxidant contribution.

At the same time, certain spices improved taste. 

Cinnamon at moderate levels was rated especially well. Lemongrass and nutmeg also enhanced flavor when used carefully. 

However, heavy use of spices reduced acceptability because the original tea character was overshadowed.

Balance turned out to be essential. Low to moderate spice levels kept both flavor and antioxidant activity in better harmony.

Adding spices also increased production cost, which is important for commercial blends.

What this means in practical terms

Purple tea’s antioxidants mainly come from anthocyanins and other tea polyphenols.

Small amounts of spice can make the tea more enjoyable without removing those compounds entirely.

Cinnamon, lemongrass, and nutmeg worked especially well in moderate amounts.

Rosemary and ginger added aromatic notes but were less preferred when used heavily.

Everyday tip

Use spices lightly if you want both taste and antioxidant support.

Start with cinnamon or lemongrass.

Avoid heavy blends that mask the tea’s floral and slightly fruity notes.

If simplicity matters, choose one spice rather than mixing many.

The takeaway

Purple tea maintains strong antioxidant activity even when modest amounts of spice are added. 

A thoughtful blend can improve flavor while preserving the tea’s natural qualities.