“Have let this languish in the back of the drawer for a while and I’m not sure if it’s a bit past its prime or what, but this steep is not tasting very peppery. It seems a lot grassier than this...” Read full tasting note
“First steep (2 min, 160): I mostly tasted black pepper, and is present in the after taste as well. Some smokey flavor as well. Second steep (2 min, 160): Very similar to first, I may try a third...” Read full tasting note
“Still not crazy about most greens. The taste that really stuck out to me was: Breaded fried shrimp. All but one of the green teas I’ve tried tasted like a weak veal or seafood stock. Not that It’s...” Read full tasting note
“One of the lighter gunpowder green teas I’ve had but still has a nice, light smokey flavor.” Read full tasting note
Legend has it that the name Gunpowder was given by a young English clerk who thought the tiny rolled green balls looked like gunpowder. The tea leaves are specially selected for quality, size and style. They are rolled into very small tight nuggets. Gunpowder tea keeps a lot longer than other green teas and is favored because of this characteristic. Chinese exporters recommend gunpowder for iced tea flavored with lemon and sugar.
Additional Brewing Methods:
Hot:
When preparing by the cup, this tea can be used repeatedly, about 3 times. The secret is to use water that is 180’F. Place 3/4 a teaspoon in your cup, let the tea steep for about 2 minutes and then begin enjoying. Do not remove the leaves from the cup. Once the water level is low, add more water, and so on and so on – until the flavor of the tea is exhausted.
Iced:
For 1 gallon, bring half a gallon of filtered water to just before boiling in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for 3 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice
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