250gram China Gunpowder Tea - Loose Rolled Leaf - Temple of Heaven Brand

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Hayat K, Iqbal H, Malik U, Bilal U, Mushtaq S. Tea and its consumption: benefits and risks. Crit Rev Food Sci Nutr. 2015;55(7):939-54. doi:10.1080/10408398.2012.678949 Grassy: The tea leaves used in gunpowder tea are typically harvested when young and tender, contributing to a fresh, grassy flavor. This vegetal note is one of the defining features of green tea, and it is also evident in gunpowder tea. If this has piqued your interest, why not try Organic Makaibari Darjeeling Green Tea SFGFOP1? Green Tea Types by Profile Although trace amounts remain, the decaffeination process ultimately sees the product all but void of this naturally-occurring substance. Four primary methods of doing this exist. However, with Tea, we use only one. If you find this tea too bitter, you can pour away the first brew and remove the initial caffeine content.

In the end, I just want to say that gunpowder green tea is really unique and different from other green teas. The main difference is iOur "Temple of Heaven" gunpowder green tea is also known as "Zucha" or "pearl tea" and consists of an extremely fine quality. Shiny pellets indicate that the tea is relatively fresh. Pellet size is also associated with quality, larger pellets being considered a mark of lower quality tea. High quality gunpowder tea will have small, tightly rolled pellets. [2] The tea is divided into several grades using a combination of numbers and letters. As an example, 3505AAA is considered the highest grade while 9375 is a relatively lower grade. [3] Varieties [ edit ] Gunpowder tea is grown in Zhejiang province, China Rolling: Each leaf is rolled into a small, tight pellet during this step. Traditionally, this process is carried out by hand, but in modern tea production, machines are often used.

Nevertheless, in China, the Chinese brew Gunpowder tea in their own unique and traditional way. It is time-consuming compared to that of western style. Gunpowder is a Chinese green tea with leaves tightly rolled into little pellets. Chinese word for this tea is zhu cha – or pearl tea. In western countries it’s always called Gunpowder, also because of the leaf shape. It’s believed that Gunpowder first appeared during Tang Dynasty, more than 1000 years ago, making it one of the oldest green tea types in the world and one of the first green teas exported from China. Nowadays, Gunpowder is one of the first green teas tea drinkers try. As the drinking preferences changed over time, this green tea is now more often replaced by much lighter and delicate teas. However, it’s still irreplaceable in some cultures. For example, Moroccan Mint tea would never had such a refreshing and unique flavor without gunpowder tea. Light green teas would not be able to hold the flavor of the mint so well. Caffeine content of gunpowder tea According to this tale, he thought Gunpowder Tea resembled the appearance of lead shots used in muskets. Though there are a variety of gunpowder green teas available, the benefits remain the same. This is because of the polyphenolic compounds, catechins, and alkaloids in the leaves. Gunpowder is one of the strongest green teas in the world. It has a deeper yellow color and stronger a light smokey note. It can become bitter if over-brewed, so pay attention to the water temperature and steeping time. However, that’s what makes it ideal for iced tea too – a cup that will have enough green tea flavor, is strong enough to carry other notes too, and goes well with a natural sweetener or lemon. Extra idea:Gunpowder tea, also known as zhu cha (in Chinese), pearl tea, round tea, or Pingshui pearls, is a type of green tea that originated in China during the Tang Dynasty (618-907 AD).

Rich in polyphenols, bio-compounds in the tea leaf, green tea reduces inflammation in the digestive tract, easing digestion of food through the body. How to Brew Gunpowder Green Tea Although it doesn’t suit every palate, people seem to agree that Matcha Tea is, at the very least, unique. And it's this uniqueness which has endeared so many for several hundreds of years, particularly in Japan. The steeping time is crucial to achieve the perfect balance of flavor and aroma. Generally, green tea should be steeped for 2-3 minutes. Steeping for too long can result in a bitter taste while steeping for too short can produce a weak flavor. Boiling WaterU.S. Department of Agriculture, Agricultural Research Service. Beverages, coffee, brewed, prepared with tap water.