Although most Americans are familiar with the smaller “pinhead” style of Gunpowder Green Tea, there are many larger styles of this distinctive Chinese green. Ours is a “rock”-style tea, which means it has been rolled into the size and shape of pebbles. These densely packed, blue-green leaves have a mossy aroma when dry and release bold, roasty, green aromas as they open over multiple infusions. The brew is surprisingly minty, with some roasty, vegetal and ginseng notes. Its spearmint flavor is very mild and mellow compared to the typical astringent (or even harsh) Gunpowder greens on the market, and its robust, tongue-draping finish makes it perfect for sipping with roasted meats or grilled lamb. Fans of Houjicha green tea, mint lattes or mint-infused water will love this refreshing green tea hot or iced with honey.

Tea to Water Ratio 1:1. If you prefer a stronger flavor, use up to two grams of tea for each cup of water.

Water: Filtered water is best. 180ºF (simmering with tiny bubbles)

Traditional Steeping: 1 to 3 minutes

Flash Steeping: First, we run warm water over the tealeaves and pour it off very quickly. This removes any impurities and “awakens” the tealeaves for brewing. Then, we steep the tea – 10 to 25 seconds.