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'Zijuan' is a tea variety indigenous to Yunnan, China. Its discovery dates back to 1954 when the Tea Research Institute of Yunnan Academy of Agricultural Sciences stumbled upon a tea tree with purple stems, leaves, and buds in the tea garden of Nannuo Mountain, Menghai County. Through artificial breeding, it was transformed into a cloned variety in 1985. Subsequently, in 2005, the Plant New Variety Protection Office of the State Forestry Administration authorized and protected the variety under the registration number 20050031. 'Zijuan' stands out for its remarkable composition, encompassing abundant anthocyanins, flavonoids, catechins, amino acids, trace elements, and other constituents. Its most extraordinary feature lies in its exceptionally high anthocyanin content. To date, 'Zijuan' represents the tea tree variety with the highest known amount of anthocyanins. The new shoots, consisting of one bud and two leaves, can exhibit anthocyanin levels ranging from 2.7% to 3.6%, surpassing those found in blueberries by over fivefold. The anthocyanins within 'Zijuan' tea leaves encompass diverse components such as pelargonidin, cyanidin, delphinidin, peonidin, and malvidin.