Gunpowder Green Tea is grown on the hillsides of China and processed without additives or preservatives . Camellia Sinensis leaves are picked, withered, steamed or roasted, rolled and dried quickly without the wet fermentation process that is used to make black tea. Gunpowder tea is called Pearl Tea in China and is characterised by the tightly packed rolled pallets that traditionally kept it fresher on long sea voyages and also resembles shot pallets or grains of black gunpowder. It has a stronger flavour than plainer green teas and is popular with many tea drinkers. When brewed the leaves unfold and produce a smooth and full-bodied slightly smoky liquor with a floral aroma. Gunpowder tea has lower caffeine than coffee, but is high in free-radical-fighting polyphenol flavonoid antioxidants, as well as fluoride, potassium and vitamins A, C and E.
We have imported this tea, packed under our "T'ang" brand and sold it in New Zealand for more than 25 years and it has been consistently enjoyed by our customers.
Use about one quarter to one half teaspoon per cup and the purest boiled water you can. Ideally green tea is made with 85°C water rather than 100°C. Strength can be increased until the liquor becomes too bitter then reduce the amount used to achieve your ideal taste. Store in an airtight container away from heat.
Experiment by making with different temperatures 70°C to 90°C and brewing times (longer for lower temperatures) to explore the range of strength and flavours possible.
Gunpowder Green Tea is also used as the base for Moroccan Mint Tea.