Tea like gunpowder.

One of the most popular types of green tea, especially in the Middle East, is Gunpowder. The name of this tea comes from its distinctive appearance: small, hard balls with a grey-green hue. When infused with hot water, these rolled balls “explode,” developing into tea leaves.

Gunpowder originated in China and is made in a similar way to other green teas. The freshly harvested leaves are quickly dried to prevent fermentation and then rolled into small balls. This tea is rich in vitamins C, B and K, as well as minerals, such as iron, calcium, magnesium and potassium. It is believed that the regular drinking of this tea can reduce the risk of cancer, especially lung cancer, and help cleanse the body of toxins, that is why it is particularly recommended to smokers.

In addition, Gunpowder benefits the digestive system by regulating stomach acids and aiding digestion. It also strengthens the cardiovascular, respiratory and nervous systems, has strong antibacterial effects, and helps prevent osteoporosis and tooth decay.

Gunpowder tea is brewed similarly to other green teas. Typically, one teaspoon of dried tea per cup (200 ml) and an additional teaspoon “per pot” is used.  Water at about 90°C is poured over the dry tea and then it is brewed for 1 to 3 minutes, and then the infusion is poured into cups. You can also use cooler water, around 80°C, which will give the infusion a milder flavour. Subsequent brews may take a little longer. The finished infusion has an amber-gold colour, an intense, slightly bitter taste and a fresh aroma.