Shaped like a bullet pellet, Gunpowder green tea brews a smoky sweet nutty flavor. The Chinese call it ‘pearl’ tea.  Produced in Zhejiang Province, the tea leaves were tightly rolled to stay fresh on the long journey to trading ports such as Canton or Beijiang. Gunpowder tea is processed similar to tumble fried green teas, but tea artisans use special tumblers to gently coax the refined flavors from the leaves.

Tumble fried in a perforated drum tumbler set at an angle, the green tea leaves move around in a figure eight pattern. A constant heat source blows hot air through the drum, evenly drying the tea leaves. The combined motions and heat causes the tea leaves to curl into small pellets. Gunpowder green tea is a popular base tea for green tea blends.

Gunpowder green tea is the base for Moroccan teas. Moroccans combine Gunpowder with fresh mint, drinking this refreshing beverage in the shade, escaping the desert heat. The added mint cools the body as the Gunpowder rejuvenates your mind and body. Brew 1 teaspoon of Moroccan Mint or Gunpowder tea per 8 oz. of filtered hot water for 3-4 minutes. Brew in 175-180F water. To brew a stronger cup, add more tea.  This tea can be re-infused multiple times. Enjoy hot or cold.

Gunpowder is the base for Kasmiri Chai in the Kashmir district in Northern India.  Called ‘noon tea’ this chai blend has green tea, almonds, and spices. Traditionally, Kashmiri's drink this tea at breakfast with bread. Brew 1 tablespoon in ½ cup of boiled water and ½ cup of boiled water. Sweeten with sugar.