"Gunpowder" Chinese Green Tea | Organic
Gunpowder tea is one of the most well-known green teas in the world; it originated in Zhejiang province and its city, Hangzhou, that is produced in Sri Lanka, India, China, Korea, and Kenya, among other places.
There are two plausible explanations for the name Gunpowder. The first is its similarity to early kinds of black powder used in explosives (also invented by the Chinese).
The second is that the English phrase may derive from the Mandarin Chinese term for freshly brewed tea, 'Gang Pao De'.
Gunpowder is now used across the tea industry to denote clean, tightly-rolled green leaves.
Withered tea leaves are steamed and wrapped into tight, green balls that open up when steeped. Tea merchants were able to ship this tea securely and with minimum harm over the long voyage by rolling the leaves. Furthermore, because of the decreased surface area, the leaves may maintain their flavor, minerals, and caffeine for up to ten years, making gunpowder tea somewhat more caffeinated than other teas.
Gunpowder green tea brews into a lovely green-gold beverage with a light body. It holds up well to repeated infusions, with a smooth, robust taste with nutty, vegetal, and slightly smokey undertones. It also has a number of health advantages, including strengthening the immune system, regulating diabetes, assisting digestion, reducing chronic illnesses, increasing energy, and assisting with weight loss.
◉ Green, Black, White, Oolong, and Pu-erh all come from the same plant, containing variable amounts of caffeine. In general, black and pu-erh teas have the highest amount, followed by oolong teas, green teas, and the lowest amount found in white teas.
◉ Should be stored in airtight glass containers -in a cool, dark, and dry place- to preserve the flavor, texture, and properties.
◉ Since there is so much flavor in this mixture, it could be reinfused once or twice more. ◉ Refrigerate leftover tea in an airtight container for up to 2 days.
Green Tea Brewing Instructions
Green tea, when prepared the right way, is earthy, flavor-packed, and wonderful, instead of bitter and grassy.
- Hot Brew
- Heat the water to just under boiling temperature (75° - 80° C). If you don't have a thermometer, bring the water to a boil, then let it cool for 3-5 minutes.
- Add 1 teaspoon of loose tea to a tea infuser or tea bag, for every 180ml - 240ml of water. If you prefer a stronger cup, include more tea instead of a longer steep time to prevent the likelihood of a more bitter flavor.
- Pour the heated water over the tea, cover your cup, and steep for 1-3 minutes or more. Small leaves infuse more quickly than large leaves. The amount of time you steep your tea depends on your taste preferences; a longer period equals a stronger tea. At the one-minute mark, taste the tea, and then every 30 seconds after that until you find the flavor that you like most.
- Green tea can often be steeped 2 or 3 times, producing new flavors with each cup. Slightly increase the water temperature and steeping time for each brew.
- Add honey or stevia for sweetness, if desired.
- Cold Brew
A cold infusion delivers flavors that are sweeter, smoother, more complex, and can be made in a number of different ways.
The Fast Way
Follow the steps as shown in the "Hot Brew", but use less water, and perhaps even more tea, in order to produce tea concentrate.
Strain and pour over ice or cold water.
20' to 60' Ready
Add 1-2 teaspoons of loose tea to a tea infuser or tea bag, for every 200ml - 250ml of water. Pour ice-cold water over the tea, stir, cover, and steep for 20 minutes at least. Serve over ice and enjoy.
Overnight Ice Tea
Add 1-2 teaspoons of loose tea to a tea infuser or tea bag, for every 200ml - 250ml of water. Pour room-temperature water over the tea, stir, cover, and refrigerate for 6 to 12 hours.
Follow these additional steps to make the perfect cup of tea!