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What is gunpowder tea ?

Gunpowder tea is a form of green Chinese tea produced in Zhejiang Province of China in which each leaf has been rolled into a small round pellet. It is believed to take its English name from the fact that the tea resembles blackpowder grains. This rolling method of shaping tea is most often applied either to dried green tea (the most commonly encountered variety outside China) or Oolong tea.

Gunpowder tea production dates back to the Tang Dynasty (618–907) but it was first introduced to Taiwan in the 1800s. Gunpowder tea leaves are withered, steamed, rolled, and then dried. Although the individual leaves were formerly rolled by hand, today most gunpowder tea is rolled by machines (though the highest grades are still rolled by hand). Rolling renders the leaves less susceptible to physical damage and breakage and allows them to retain more of their flavor and aroma. In addition, it allows certain types of oolong teas to be aged for decades if they are cared for by being occasionally roasted.

When buying gunpowder tea it is important to look for shiny pellets, which indicate that the tea is relatively fresh. Pellet size is also associated with quality, larger pellets being considered a mark of lower quality tea. High quality gunpowder tea will have small, tightly rolled pellets.

Several types of green teas are commonly rolled into ‘gunpowder’ form,including Chunmee,Tieguanyin,Huang Guanyin,and Dong Ding,as well as many other oolong and higher-end Jasmine teas.

The origin of this term:

The origin of the English term may come from the mandarin Chinese term gangpaode , simply meaning ‘freshly brewed’,which sounds like the English word ‘gunpowder’.More likely , however, the English name derives from the tea’s similarity in appearance to actual gunpowder:greyish,dark pellets of irregular shape used as explosive propellant for early guns.The name may also have arisen from the fact that the grey-green leaf is tightly rolled into a tiny pellet and ‘explodes’ into a long leaf upon being steeped in hot water. Another explanation is that the tea can also have a smoky flavor.

Brewing methods

While brewing methods vary widely by tea and individual preferences,1 teaspoon of looseleaf tea is recommended for every 150ml (5.07 oz) of water.Ideal water temperatuer for this type of tea is between 70°C (158°F) to 80°C (176°F).For the frist and second brewing,leaves should be steeped for around one minute. It is also recommended that the tea cup or tea pot used should be rinsed with hot water prior to brewing the tea to warm the vessels.When brewed,gunpowder tea is a yellow color.

The flavor of brewed gunpowder tea is often described as thick and strong like a soft honey,but with a smokey flavor and an aftertaste that is slightly coppery.This type of tea is often seen as having a flavor that is somewhat grassy,minty,or peppery.

Ethnic uses:

Gunpowder tea is exported to the Maghreb where it is used in the preparation of traditional North African mint tea. The Moroccan tea ritual is at the heart of any social gathering,from an informal visit to a neighbour to lavish soirees with dignitaries.A minimum of two cups need to be drunk so as not to offend the host. Moroccan mint tea is made by adding mint and sugar or honey to gunpowder tea after brewing.

Packaging:50 gram gunpowder tea in a foil bag, then in a tin box

MOQ:100 PACKS

LEAD TIME: 2 BUSINESS DAYS

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