Produced in the Zhejiang Provence of China gunpowder tea is a method of forming tea as opposed to a flavor. Withered and steamed green or oolong tea leaves are rolled by hand into tiny balls resembling pellets of black powder that are then dried out. This rolling process is done to help preserve the flavor and allow it to unfurl due to excessive bruising, producing a full-bodied cup.
Gunpowder green tea is somewhat astringent, piney, with hints of citrus and the front and flavors of smoke at the back. It’s a classic green tea to serve before a meal or as a simple digestif. It’s also extremely pleasant over ice with a splash of cream.
|Ingredients||Rolled green tea leaves.|
|Botanical Name||Camellia Sinensis|
|Basic Preparation||Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||China|
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