Pin Lin Gunpowder Green Tea
Loose - Green Tea
CUP CHARACTERISTICS: A smooth and satisfying cup with dashes of bakiness. Premium gunpowder that hails from Pin Lin, Taiwan’s tea capital.
INGREDIENTS: Green tea
INGREDIENTS FROM: Taiwan
REGION(S): Taipei County
SHIPPING PORT(S): Taipei City
GROWING ALTITUDES: 1500 - 2500 feet above sea level
GRADE(S): STG (Special Taiwan Gunpowder)
MANUFACTURE TYPE(S): Nonfermented, Traditional process, Small batch crafted
ANTIOXIDANT LEVEL: High
CAFFEINE LEVEL: Low
ARTISANAL NOTES: Small batch blended and packed in Canada.
INFUSION: Deep olive hues
Taiwan is known for producing the world's finest gunpowder teas. They should be, they've had a lot of practice - tea plants were first brought to the island over 300 years ago from Fujian province in China. Tea growers recognized that Taiwan had the climatic conditions and topographical features required for producing excellent teas, these being lofty mountain meadows, freshwater, and wet humid conditions. In fact, the conditions make it possible for tea bushes in Taiwan to flush 5 times a year from April to December with the best teas plucked from the end of May to mid-August. (The flush is a period of exceptional leaf growth.) The exact origin of gunpowder production is unknown but at one time, but before 1900 gunpowders accounted for 60% of American tea imports, such was its popularity.
The process for making gunpowder was, and still is, rather complicated. First, the freshly plucked green leaf is pan-fired at between 280 and 300º C to keep it from fermenting. In early times, this would have been done by hand in large wok shaped pan, today it is done by machine. Next, the leaves are rolled to facilitate molecular breakdown in the leaf, release flavor and make the leaves more pliable for shaping. After rolling the leaf is broken into smaller pieces and sent to the primary dryer. The tea is sent through this dryer 3 times for 30 minutes at around 125º. After drying the leaf is sent to the rolling machine. Depending on the style being produced that day, different shaped machines are used. In the case of gunpowder, the roller is a round drum that turns the tea over and over in on itself. The final stage, the one that gives gunpowder its signature glossy look and brittle texture is secondary drying at temperatures ranging from 70º to 100º depending on ambient humidity. At the end of the process, the leaf should have a moisture content of no more than 5% and be tightly wound into a neat ball-like shape.
The result is a truly special tea with a unique flavor. The cup displays notes of smoke and sweetgrass, with subtle undertones of burnt honey. A common mistake is to brew gunpowder in water that is too hot and scalding to the mouth. If this is done, many of the subtle layers of character may be lost. Instead, use water that has almost reached the boiling point. This will allow your tongue to properly catalog the nuances of the tea without searing your taste buds. Pin Lin Gunpowder - a stunning example of a Taiwanese gunpowder tea.
TEA CUP 8oz (237ml)
AMOUNT 1 heaping teaspoon of "The Perfect Measure Spoon"
MILD 1-2 min
MEDIUM 2-3 min
STRONG 3-5 min
We recommends 3-5 min
TEA POT 18oz (532ml)
AMOUNT 2 heaping teaspoons of "The Perfect Measure Spoon"
MILD 1-2 min
MEDIUM 2-3 min
STRONG 3-5 min
We recommend 3-5 min
Do not add milk, sugar, lemon, or mint.
IDEAL BREWING TEMPERATURE: 70-80ºC/158-176ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 70-80ºC/158-176ºF.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).
ICED TEA BREWING METHOD (Pitcher):
(To Make 1 Liter/Quart):
Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
ICED TEA BREWING METHOD (Individual Serving):
Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites, and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
We recommend the use of our '1 Cup of Perfect Tea' measuring spoon for best results. Please contact us to place an order.
For a greater antioxidant benefit brew longer and use more tea.