This centuries old tea originated in China during the Tang Dynasty (618-907 A.D.). It was originally called pearl tea (Zhu Cha) or Bead Tea due to its tightly rolled leaves. Britain dubbed it Gunpowder tea due to its resemblance to gunpowder pellets.
Gunpowder tea lends itself best to brewing loosely in a pot of water, rather than in a teaball or similar strainer, to allow the leaves to unfurl fully. We recommend a teaspoon of tea leaves in 8 ounces of water at 180 degrees F (not boiling) for 2 minutes. Gunpowder gives a fuller flavor than most other green teas, with a smoky, earthy, grassy taste that has a hint of nuttiness. If preferring a stronger cup, use more leaves rather than steeping longer to avoid bitterness.
Gunpowder green tea contains about 35-40 mg. of caffeine per 8 oz. cup, which is roughly a third of the amount in a cup of coffee.
To read about the health benefits of green tea, click here.