Gunpowder

Tea type
Green Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Tina S.
Average preparation
170 °F / 76 °C 2 min, 30 sec

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5 Tasting Notes View all

  • “Another sipdown from my *Indigobloom* pile! Ok, this one grew on me. Sure, I think I still prefer more vegetal greens, but I'm enjoying the light smokiness of this one right now, and can...” Read full tasting note
    76
    kittenna 2246 tasting notes
  • “This was yummy. Toasty and smooth. A little nutty to. I bought it for making Morrocan Mint, but wanted to try it solo first. So glad I did!!! :) Unfortunately it did make me a little nauseous....” Read full tasting note
    84
    indigobloom 1308 tasting notes
  • “1 tablespoon used for 375 ml Metallic. Mildly floral mixed with smoky note. This tea reminds me of sencha. Good level of astringency. Slight nuttiness. Thanks to *Indigobloom* for sharing...” Read full tasting note
    77
    Rarity 463 tasting notes
  • “I love quality greens, and this is definitely one of them. I steeped it loose in the cup and just kept adding water as needed. The cup lasted me for hours, with the tea only getting better and...” Read full tasting note
    90
    lauriegilbert 442 tasting notes

From The Tea Haus

Our Chinese Gunpowder Green tea’s name reflects its close resemblance to pellets of gunpowder. When steeped, the tightly rolled tea pearls will gradually open, giving the cup a mellow yet strong flavour.

About The Tea Haus View company

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5 Tasting Notes

76
2246 tasting notes

Another sipdown from my Indigobloom pile!

Ok, this one grew on me. Sure, I think I still prefer more vegetal greens, but I’m enjoying the light smokiness of this one right now, and can actually see myself craving it in the future when I want a bit of a roastier green. Yum. Rating upped a bit :)

ETA: Second infusion for 2 minutes is pretty astringent, but otherwise tasty.

Preparation
170 °F / 76 °C 2 min, 30 sec
Indigobloom

I could not get to like this one at all, for some reason

Kittenna

Ahh. Your tasting note indicates that you liked it, but it made you nauseated?

Indigobloom

Hmmm. I tried it again before giving the rest away to Raritea, and it just wasn’t for me. Maybe age was a factor

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84
1308 tasting notes

This was yummy. Toasty and smooth. A little nutty to. I bought it for making Morrocan Mint, but wanted to try it solo first. So glad I did!!! :)
Unfortunately it did make me a little nauseous. Hopefully the mint will cut that!

TeaBrat

I had a gunpowder recently that was so STRONG I just had to reduce the steeping time, I wonder if that would help with your nausea factor?

Indigobloom

I think it will try that Amy! also, the leaves are rolled so I might reduce the quantity as well- they had so little room to expand in the steeping basket!!

ScottTeaMan

Sometimes the nausea factor can be due to bad tea- stale or rancid. I heart Yunnan green teas, and I had a vacuum sealed sample from Upton’s a few yrs ago, and the sample tasted bitter. I thought I oversteeped it, so I lowered the temp & steep time (still really bitter). I few hours later I had some, shall I say…….severe intestinal irregularities!! The rest of the sample got tossed. ://

Indigobloom

I’ve experienced that as well… just a bad batch! but the nausea, I’ve noticed, seems to be caused by phenols that are activated by the initial oxidization and then burned off the more processed it is, but since green is the least processed (not counting white which isn’t at all), it tends to affect me the most. Oh well!

Kittenna

Hmm, I wonder if that’s why I felt a tad nauseous after having a large matcha latte? Or would the processing of matcha reduce the phenolics concentration? (I should know this… part my Masters involves degradation of phenols during processing! But nausea from phenols is out of my realm.)

Either way, tea has yet to give me any nausea/intestinal troubles to anywhere neat the extent that coffee does!

Indigobloom

Hmmm do you get nauseous from any other green tea?
I wonder if crushing the leaves to make powder would release more phenols…
That’s a cool masters degree!! I have a friend who did hers at Windsor dealing with toxicity in frogs. Poor froggies (I won’t get into what she did to them here!)
Anyhow, I find this fascinating… the whole phenol phenomenon and how it varies so much from one tea to the next!

Kittenna

I haven’t been nauseous from tea much, but I also likely haven’t consumed the quantity in one go that I did when I had the huge latte! It wasn’t that bad, though. Just a bit of an icky queasy feeling.

Thinking about it, crushing the leaves (and consequently consuming the entire things) likely would release more compounds! Er… grinding plant tissue into a powder may possibly be the way that I extract polyphenols from my samples (albeit with methanol; I assume tea polyphenols are more water soluble). . Such a bad grad student.

Yeah, I find it fascinating too. Hence my project being on beneficial compounds in asparagus, and (in part), the nutritional impacts of cooking! Semi-related to tea… :D

Indigobloom

Exactly!! not “too” bad but there is def that icky sensation…
I’ve had nausea from matcha once before but not this time, maybe because I’d already eaten dinner?
Well, if you ever figure it out… let me know! Mmmmm asparagus…

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77
463 tasting notes

1 tablespoon used for 375 ml

Metallic. Mildly floral mixed with smoky note. This tea reminds me of sencha. Good level of astringency. Slight nuttiness.

Thanks to Indigobloom for sharing this with me.

Preparation
175 °F / 79 °C 2 min, 0 sec
Indigobloom

Yeah I really didn’t know what to make of this one!

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90
442 tasting notes

I love quality greens, and this is definitely one of them. I steeped it loose in the cup and just kept adding water as needed. The cup lasted me for hours, with the tea only getting better and better.

Preparation
165 °F / 73 °C

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