Quantity
Use 2gr of tea per 150ml of water.
Temperature
For the optimum infusion use 85°C <185°F> water.
If you like milk, use water at 100°C <212°F>
Brew Time
Infuse for 1 – 3 minutes, tasting regularly.
Enjoy
Sip hot or top with ice for iced tea
A young English clerk, perhaps inspired by the similarity between the rolled green beads and explosive powder, gave them the nickname “gunpowder”. Pan-heated Ceylon tea leaves are rolled tightly by hand into pellets to create gunpowder tea. For optimal flavour, size, and appearance, remember that all this process from tea plucking to tea rolling is strictly all hand made.
When compared to other forms of green tea, Gunpowder tea has a much longer shelf life, hence it is highly prized. The leaves quickly expand when exposed to hot water, sometimes to the point where they spill over the top of the cup. Our Gunpowder Ceylon green tea comes from a few of Sri Lanka’s most revered estates. It is in Dimbula, a mountainous region noted for its strong tea, where this leafy beverage is grown. Dimbula is best visited in February when the weather is dry and pleasant thanks to the northwest monsoons. The density of these hefty pellets ensures that your tea will be bursting with flavour.
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