Question 1

Why is it called 'gunpowder'?

Accepted Answer

The leaves are rolled into tight pellets that resemble gunpowder grains. This rolling method protects the tea's aroma and flavor, and the pellets "explode" open when steeped in hot water. It's a traditional Chinese processing style that dates back centuries.

Question 2

Can I do multiple steeps?

Accepted Answer

Yes—gunpowder green tea is excellent for multiple steeps. Use 1-2 teaspoons, steep for 2-3 minutes for the first infusion, then re-steep 2-3 more times, adding 30 seconds to each subsequent steep. Each infusion reveals different layers of flavor—the first is bold and slightly smoky, later steeps are softer and sweeter.

Question 3

How does the caffeine compare to other green teas?

Accepted Answer

Gunpowder has moderate caffeine for a green tea—about 35-50mg per cup, similar to other Chinese greens. It's less than black tea but more than most herbals. The lift is clean and focused, without jitters.

Question 4

What's the best way to make this iced?

Accepted Answer

Steep 2 teaspoons in 1 cup of hot water (80-85°C) for 3-4 minutes. Let it cool to room temperature, then pour over ice. Add fresh mint leaves and a squeeze of lemon for a Moroccan-style iced tea. The bold, slightly smoky character holds up beautifully when chilled.

Question 5

Why does it taste smoky?

Accepted Answer

The smokiness comes from the pan-firing process used to halt oxidation. The leaves are roasted in large woks, which gives gunpowder its distinctive toasty, slightly smoky character. It's more subtle than Lapsang Souchong (which is smoked over pine wood), but it's part of what makes gunpowder so bold and distinctive.

Gunpowder Green Tea

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