Pinhead Imperial Gunpowder Green Tea

Gunpowder green tea originates from China. It has been famously loved in England and Morocco for generations. I highly suggest you get some fresh mint and sugar and brew this as Moroccan mint tea.

This tea was tightly rolled in China to help it survive the journey abroad while it was traded to England. It's shape made it popular for the Moroccan-style brewing method where you brew the tea for long amounts of time and add plenty of sugar and mint (or other seasonal fresh herbs!).

This particular tea is the pinhead variety from China, coming in very very small pinhead sizes!

Temperature: 180 F (82 C) for Chinese style, boiling for Moroccan style

Preferred method-Berrad (1/2 L): the traditional teapot to brew Moroccan-style mint tea is so stunning and lovely. If you don't have a berrad simply make sure to measure only about 750 ml of water into your teapot.

Add 2-2.5 Tbsp of tea to your pot and just cover with boiling water, wait for one minute. pour this out and save it-it is known as the "soul" or the "spirit" of the tea and should be reunited (to taste) with the rest later! The more strong and bitter you would like the tea the more you add.

Then wash again with just enough water to cover the leaves and throw this initial wash out.

Add about 4-5 Tbsp of sugar, or to taste.

Add about 750 ml of water on top of your tea. Boil for 4 minutes.

Add back in the spirit if you like it stronger, and add two large handfuls of mint (other fresh herbs can taste great as well if they are in season).

Pour the tea into a glass. Now pour that tea from the glass back into the pot. do this 2-3 times to infuse the mint in the tea.

Pour the tea into glasses, usually lifting the kettle far enough that little bubbles form in your glass. Enjoy!

Teapot (1 L): steep about 4-5 g (1 Tbsp) of tea per liter in a teapot for 3 minutes.

Mug (8oz): steep 3-4g (2-3 tsp) of tea per 8oz water in a standard mug for about 3 minutes