Powderborn — Gunpowder Green
Chinese gunpowder green tea, originally produced in the Zhejiang Province, is a green tea where each leaf has been rolled into a small round pellet, so the leaves look like black powder grains. Gunpowder tea leaves are withered, fried, rolled, and then dried. Rolling renders the leaves less susceptible to physical damage and breakage and allows them to retain more of their flavor and aroma. One of the most popular green teas throughout the ages, the Gunpowder Green has a more noticeable body than a Dragonwell or a Bi Luo Chun with more intense vegetal flavors, though in the grand scheme of green tea, one would hesitate to call this anything more than a medium-bodied green. Smooth and delectable, this should please any green tea fan.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use 80°C/175°F water
- Steep for 2 minutes, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off a minute, or use 5g of leaf instead!
- Too light? Kick it up another minute, or use 10g of leaf instead!
- Wanna do a tea latte?
- Use 11g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (1 tsp usually does it), and enjoy!
Organic fried Chinese green tea.