Classic China Organic Pinhead-sized Gunpowder made of tiny tightly-rolled grey green leaves.
Gunpowder tea or "pearl tea" is made by rolling dark green tea leaves into small pellets which resemble gunpowder.
It is a nice, strong green tea with a distinctive nutty-oak taste. A traditional favorite of meditating Buddhists (and non-Buddhists).
The cup is deep amber with a slightly fruity, smoky-spicy flavor. Medium astringency which can be fully mediated with a shorter steeping time. Makes a very good iced tea - try with mint and agave nectar!
Also called "Temple of Heaven gunpowder" this is the highest grade Organic Gunpowder available and responds well to a short steep.
USDA Organic and Fair Trade Certified
7.0 oz Tin - $13.95 - 98 Servings - 14¢ per cup
8.0 oz Pouch - $14.95 - 113 Servings - 13¢ per cup
Other Names: Gun Powder, Lo Chu Ch’a, Zhu Cha, Temple of Heaven Gunpowder.
Hint: A short steep yields superb results.
Water: 195°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 1.5-2 minutes
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Green tea has been researched a great deal over the last 20 years. Results indicate that the catechins in green tea are responsible for a lowered risk of heart disease, lowered risk of cancer (especially prostate and breast), and potential reduction in onset of Alzeheimer's.
Gunpowder tea production dates back to the Tang Dynasty (618-907AD). In China, Gunpowder tea is known by various names, such as pinyin and zhucha. The origin of the English name may have stemmed from the Chinese term for freshly brewed, “gang pao de,” which sounds much like the English word “gunpowder”. Another theory is that the English name rose from the fact that the grey-green tea leaves are tightly rolled into tiny pellets and “explodes” into a long leaf when steeped. The tea is now principally produced in the Zhejiang Province of China.
Today, the process of making gunpowder tea is highly automated; however, the highest quality of the tea is still hand-rolled. Rolling allows the tea leaves to be less susceptible to damage, allowing the leaves to retain more of their flavor and aroma. The shinier gunpowder pellets indicate higher quality and freshness, whereas the pellets that are not are usually older and of lesser quality. Also, the smaller and tighter the pellet is, the higher the quality is.
Temple Gunpowder is one of the various varieties of Gunpowder tea out there. It is the original and most common variety of Gunpowder out there – it has larger pearls, stronger color, and a more aromatic infusion. Other varieties of Gunpowder include Formosa Gunpowder which is produced in Taiwan near Keelung and Ceylong Gunpowder from Sri Lanka.
