Rolled into tightly packed balls this is a good quality classic China gunpowder green tea. This tea produces a light, smooth drink, without any of the acidity of low-grade green teas.
Steep in water at about 92˚C for three to five minutes, either in a pot, strainer or ball. The Chinese version of this is to put the leaves straight into the cup, continually topping up with hot water.
With quality teas like this gunpowder green tea you can do this as it takes time for the tea to become bitter. A good cuppa can keep being refilled. Our favourite green teas are the organic Jasmine White tea, the Green Oolong and the organic Darjeeling Risheehat.
The tastes are so different from bagged teas because the tea is a higher grade, the soils been better cared for and plants tended more carefully.
This loose leaf tea enables the full flavour characteristics of the tea to infuse. This tea is chosen for its high grade which imparts the flavour and aroma characteristics for which this tea is best known.
A little extra time is necessary when infusing large leaf grades but you will be rewarded with a superior, more balanced cup.
Store your tea with care by ensuring it is stored air-tight, away from heat, light, moisture and strong aromas.
All green and black teas come from the one plant, Camellia sinensis. The leaves are picked and processed in very similar ways, but with subtle differences in the growing conditions: how the leaves are handled (whether they are hand rolled or machine rolled, whether they are left to cure, thus becoming black tea or processed immediately into green), how the soil is tended, what the climate is like. All these things make for a different quality drink.
It takes time to find your favourite loose-leaf teas. With the quality we have here at Eat Wholefoods, we think it’s worth the search!