DNA strands forming a purple tea leaf, symbolizing the role of CsMYB75 and CsGSTF1 genes.

Unlocking Purple Tea's Secrets: How Two Genes Could Revolutionize Your Health

Elliot Brynn monogram
Elliot Brynn in Science & Nature October 2026 • 4 min read.

"Discover the science behind purple tea's unique anthocyanin boost and its potential impact on everything from stress resistance to cardiovascular health."


Purple tea, a unique variant of Camellia sinensis, is rapidly gaining popularity worldwide, and it stands out because it accumulates anthocyanins in place of catechins. This difference is not just a curiosity; it unlocks a range of potential health benefits, transforming the beverage into a functional health powerhouse.

Recent research has delved into the genetic mechanisms behind this vibrant pigmentation, identifying two key genes, CsMYB75 and CsGSTF1, which play pivotal roles in anthocyanin production. These genes are not only responsible for the striking purple hue but also contribute to the tea's enhanced stress resistance and unique health properties.

This article explores the fascinating discovery of how these genes work together to hyper-accumulate anthocyanins. It will also provide insight into the potential implications for both tea cultivation and the broader landscape of health and wellness.

AI Search Multiple angles on this topic

Purple Tea’s Pigment Research

Research on purple tea has examined the expression of genes involved in anthocyanin production, including anthocyanidin reductase (ANR), dihydroflavonol-4-reductase (DFR), and anthocyanidin synthase. A 2025 study of purple leaf tea focuses on co-pigmentation and its role in the color and stability of anthocyanins. The source describes purple leaf tea as gaining attention for its vibrant color and potential health benefits, but provides no population or market statistics.

Anthocyanin Analysis and Seasonal Variation

A 2023 guideline describes methods for extracting anthocyanins from plants, determining their content, studying stability, and analyzing composition. A 2024 review reports that the intensity of purple in tea leaves diminishes in autumn, when anthocyanin biosynthesis is reduced or halted and degradation occurs. The provided sources identify analysis methods and seasonal variation, but do not specify comparative performance or limitations of particular methods.

Pigments and UV Defense

TeaTrade describes anthocyanins as dark purple flavonoid pigments synthesized by tea bushes as a biological sunscreen against UV damage. A separate overview highlights genetics, anthocyanins, and processing as factors shaping purple tea’s color and chemistry. The supplied material does not give dates or a sequence of historical discoveries.

The Genetic Duo Behind Purple Tea's Potency

DNA strands forming a purple tea leaf, symbolizing the role of CsMYB75 and CsGSTF1 genes.

Researchers conducting RNA sequencing on normal (LJ43) and purple Zijuan (ZJ) cultivars pinpointed CsMYB75, a transcription factor, and CsGSTF1, a glutathione transferase, as key players in anthocyanin hyper-accumulation. Both genes were mapped as a QTL to the purple bud leaf color (BLC) trait, showing their direct impact on tea's distinctive color.

The research doesn't stop at mere identification. Further investigation revealed that CsMYB75 actually promotes the expression of CsGSTF1. The link between the two is important, as while CsMYB75 elevates the biosynthesis of both catechins and anthocyanins, only anthocyanins accumulate in purple tea. This indicates a selective downstream regulation, where CsGSTF1 likely acts as a transporter directing anthocyanins to their final storage location.

Here's a breakdown of the key findings:
  • CsMYB75 & CsGSTF1 Identified: Two genes are linked to anthocyanin hyper-accumulation.
  • QTL Mapping: Both genes mapped to the purple bud leaf color trait.
  • CsMYB75 Promotes CsGSTF1: Demonstrates a regulatory relationship between the two genes.
  • Selective Accumulation: Only anthocyanins accumulate, suggesting a targeted transport mechanism.
AI Search Multiple angles on this topic

Extract Stability and Anthocyanin Accumulation

A February 2024 study aimed to obtain an anthocyanin-rich extract from purple tea and investigate its chemical stability, cellular antioxidant activity, and protective effects on human erythrocytes and plasma. A separate overview discusses how genes and plant biology control anthocyanin accumulation in purple tea, with consequences for leaf color, stability, and antioxidant potential. The supplied descriptions identify these research topics but provide no numerical results.

Stability and Laboratory Evidence

Research on Zijuan purple tea extract addresses anthocyanin stability, antioxidant activity, plasma protection, and laboratory findings on phenolic compounds. These are research topics, not evidence in the supplied source description of demonstrated health outcomes in people. The available material does not report specific failed experiments or quantify the limits of the findings.

Purple and Green Tea Leaves

A 2023 systematic comparison of purple and green tea leaves found anthocyanin synthesis to be characteristic of purple tea and reported regulation involving DFR, ANS, UGT, AT, and transcription factors. A 2024 review describes purple tea as notable for its anthocyanin content and distinctive hue. Another 2024 review says this anthocyanin richness has been associated with potential antioxidative and anti-cancer properties, and has made purple tea a sought-after commodity.

To further understand CsGSTF1’s role, researchers investigated its function as a transporter of flavonoids. Introducing CsGSTF1 into Arabidopsis plants unable to produce anthocyanins restored their ability to do so. This confirms CsGSTF1’s ligandin function, acting as a key player in directing anthocyanins for vacuolar deposition.

Beyond the Brew: Implications for Health and Horticulture

The discovery of CsMYB75 and CsGSTF1's roles in anthocyanin accumulation opens exciting doors. It provides a genetic basis for understanding purple tea's unique properties, potentially leading to optimized cultivation practices to maximize anthocyanin content. Maximizing anthocyanin levels will be helpful for plant stress and protection and also helpful for consumption.

AI Search Multiple angles on this topic

Building the Research Foundation

A review identifies a limited research foundation as a factor that has greatly reduced purple tea’s popularity and consumption. It aims to summarize recent advances in anthocyanin biosynthesis and regulation, as well as purple tea’s chemical composition, processing, and health benefits. The source frames these areas as subjects for an overview rather than reporting specific future targets or projections.

Testing a Food-Standard Extract

A 2024 study used purple leaves of Camellia sinensis, identified as Zijuan Tea, to obtain an anthocyanin-rich extract with non-toxic, food-standard solvents. The researchers aimed to evaluate its chemical stability at different pH values and its in vitro antioxidant properties in chemical and biological terms. The source describes laboratory evaluation, not health effects observed in people.

From a health perspective, this research reinforces the potential of purple tea as a source of beneficial anthocyanins. These compounds have been linked to a range of health benefits, including cardiovascular protection, cancer prevention, and improved stress resistance. With a deeper understanding of the genetic factors at play, we can better harness the power of purple tea to promote well-being.

Further studies have revealed that anthocyanin accumulation affects the expression of genes involved in redox responses, phosphate homeostasis, and the biogenesis of photosynthetic components, compared with non-complemented plants. Thus, opening doors to new health related areas.

How purple tea compares with green tea

Purple-leaf tea is reported to contain about three times the anthocyanins of green-leaf tea, giving the comparison a clear baseline for the purple phenotype.[1]

Catechins are present in both teas, but the reported amounts are lower in purple tea leaves and flakes than in the corresponding green tea products. This means purple tea’s pigment distinction does not imply that it lacks catechins.[2]

A separate comparison reports purple tea from Kitamura at roughly three times the anthocyanin content of other Chinese purple tea cultivars, suggesting that high levels can vary even within purple tea.[3]

Questions beyond the pigment comparisons

  • Does the reported cardiometabolic benefit of anthocyanins in mixed populations also apply to healthy participants? The meta-analysis reports that efficacy for healthy participants remains unknown.[4]
  • How does methylation of the CsAN1 promoter relate to the purple phenotype under different growing conditions? The reported findings connect promoter demethylation with low temperature and long illumination, but do not establish how those conditions compare with one another.[3]

Short answers on purple tea chemistry

Are CsMYB75 and CsAN1 the only tea genes linked to anthocyanin production?

No. Reports also identify multiple other MYB genes involved in anthocyanin biosynthesis and accumulation in tea.[5]

Sources

  1. Metabolic Profiling and Gene Expression Analyses of Purple-Leaf Formation in Tea Cultivars (Camellia sinensis var. sinensis and var. assamica) (pmc.ncbi.nlm.nih.gov)
  2. Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and Flakes (pmc.ncbi.nlm.nih.gov)
  3. Purple foliage coloration in tea (Camellia sinensis L.) arises from activation of the R2R3-MYB transcription factor CsAN1 (pmc.ncbi.nlm.nih.gov)
  4. Dietary intakes of anthocyanins and cardiometabolic health: a systematic review and meta-analysis of randomized trials and prospective cohort studies in healthy participants (pmc.ncbi.nlm.nih.gov)
  5. CsRAB, a R2R3-MYB transcription factor from purple tea (Camellia sinensis), positively regulates anthocyanin biosynthesis (www.frontiersin.org)

About this Article -

Written with AI assistance from published research, and reviewed by the Mystum team. See our About page for more information.

Everything You Need To Know

1

What makes purple tea unique compared to other types of tea?

The distinctive purple color of the tea is due to the accumulation of anthocyanins. This is directly linked to the activity of two key genes: CsMYB75 and CsGSTF1. Unlike other teas, purple tea accumulates anthocyanins instead of catechins, which is why it has a purple color.

2

What are the names and functions of the two key genes responsible for the characteristics of purple tea?

The two primary genes identified are CsMYB75 and CsGSTF1. CsMYB75 is a transcription factor, and CsGSTF1 is a glutathione transferase. Their interplay is crucial: CsMYB75 promotes the expression of CsGSTF1. Research shows that CsGSTF1 directs anthocyanins to their storage location, influencing both the color and health benefits of the tea.

3

How were the roles of CsMYB75 and CsGSTF1 linked to the color of the tea?

CsMYB75 and CsGSTF1 were mapped as a QTL (Quantitative Trait Locus) to the purple bud leaf color trait. This means that these genes are directly linked to the characteristic purple color of the tea leaves. The mapping provides genetic evidence and shows the direct impact of these genes on the tea's distinctive color and other related properties.

4

What role does CsGSTF1 play in purple tea?

CsGSTF1 acts as a transporter, specifically directing anthocyanins to their final storage location in the tea plant. This function is crucial for the selective accumulation of anthocyanins, distinguishing purple tea from other tea varieties. Research into CsGSTF1's function by introducing it into Arabidopsis plants confirmed its role.

5

What are the main implications of discovering CsMYB75 and CsGSTF1 in purple tea?

Understanding the roles of CsMYB75 and CsGSTF1 has implications for the health and cultivation of purple tea. From a health perspective, the higher anthocyanin content can lead to potential health benefits. From a horticultural standpoint, this knowledge can lead to optimized cultivation practices to enhance anthocyanin production, which can benefit plant stress resistance, protection, and consumer health.

Newsletter Subscribe

Subscribe to get the latest articles and insights directly in your inbox.