Formosa Gunpowder

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Gunpowder tea production was first introduced in the Tang Dynasty 618-907 but it was first introduced to Taiwan in the 19th Century, first planted with tea bushes from Fijian Province, China. The near tropical climate in Taiwan makes for prefect growing conditions and it has been said that formosa gunpowder is a better quality than Chinese gunpowders.

Formosa gunpowder is gunpowder style tea grown in Taiwan with a lighter taste than that of gunpowder pinhead. Each leaf is rolled into a tight ball, formerly by hand but now by machines. Rolling the leaf prevents damage to the leaf itself and to the flavour of the tea.

This tea has a low caffeine content and has a reasonably strong brew and a slight smokey note. It is very popular in the Middle East and Northern Africa when blended with mint and sugar to make touraeg.

It is said that a young English port clerk thought that the tiny rolled balls were gunpowder pellets, which is where this tea got its name from. The tiny balls also are said to ‘explode’ open when brewing into large leaves.

Using a teaspoon of leaves per person, this tea is best brewed for 2-3 mins with water 75-80 degrees and can be re-brewed to enjoy a second cup.

Find this tea on our website HERE.

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