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Gunpowder


 



Zehijiang, China is an eastern coastal province with a humid, subtropical climate. One of the most famous tea producing regions in China, records of tea production date back as early as the Wei and Jin Dynasties, 1500 years ago.




Gunpowder*:
  

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Description
Brewing Suggestions
 
One of the best known and most widely consumed green teas in the world. Also known as the Green Pearl for its pleasing shape and color, the best Gunpowder is produced in Zhejiang province by rolling large, tender leaves into evenly sized little balls which blossom under hot water to produce a full-flavored, refreshingly astringent infusion with a hint of smokiness. A stimulating "breakfast" tea in the morning or served as an accompaniment to food anytime. Also popular in many parts of the world served with mint.

PREPARATION:
For Gunpowder tea preparation we recommend a full-sized teapot or individual steeping cups "gaiwans". Using approximately half a teaspoon of leaf per person and 70'C (158'F) water, infuse for 1 to 2 minutes, adjusting steeping time, water temperature and amount of leaf to taste. For extra refreshment try adding fresh or dried mint leaves to the infusion. Great iced, too!

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