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
Gunpowder tea is made in a similar way as green tea, but after the steaming process, the tea is tightly rolled into pellet-like shapes. When poured with hot water, they swiftly expand over the leaves and can nearly fill the cup.
There are a few reasons why Gunpowder green tea is superior than others: Although it’s challenging, it’s possible to keep the quality of this tea intact for an extended period of time by rolling the leaves tightly. The origin of the base tea is Sri Lanka, more specifically the Dimbula district, home to some of the country’s finest plantations.
After the coffee crop was destroyed by coffee rot in the 1860s, the British began planting tea in Sri Lanka as a replacement agricultural product. Since China supplied virtually all of Britain’s tea supplies at the time, the British East Indian Tea Company effectively controlled the market. Due to the tense political climate between China and Britain at the time, “The company” saw sourcing tea from Sri Lanka as a wonderful method to spread out supply chain risk.
Traditional Chinese techniques are used to make this gunpowder tea, but the result is a cup of tea of unrivalled quality.
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