- Morrocan Mint Background
- Traditional Green Tea Preparation
We think you'll be delighted by our rendition of this popular tea. Our Pin Lin Gunpowder tea is highly receptive to the addition of our natural herbs and produces a very satisfying brew.
The characteristically intense flavor of peppermint infuses sweet minty notes that blend beautifully with Gunpowder green tea, which has a mellow and slightly smoky profile. Gunpowder tea is produced by forgoing the fermentation process required to produce black tea. Instead, the leaves are steamed as soon as they are plucked and then hand-rolled. Once immersed in water, the leaves gracefully open to reveal a full leaf. Gunpowder teas typically have a dark coppery green color, and produce a pale yellowy green infusion, with a smooth, slightly smoky cup with a sweetish finish. The tea is highly receptive to the addition of our natural herbs and produces a very satisfying brew. Make yourself a pot today and enjoy a cup of this minty fresh tea! This one is unbelievable over ice.
Ingredients: Artisan green tea with Peppermint
Origin: Taipei County, Taiwan; Washington State, USA
Blended by A Thirst for Tea
Tea blended with mint (Latin: Mentha piperita) is one of the oldest variations in the world of tea. From Armenia, where mint is known as "Ananookh", to Khazakstan, where it goes by the name "Jiyek jalbız," to Morocco where it is called "Eqama," people have been adding fresh mint leaves to tea for at least a thousand years. But even before it was added to tea, the bitingly sweet herb was enjoyed on it's own, or in oil form, for hundreds of years before that. For example, did you know that Mint was mentioned in the Old Testament? It's in there. In the Bible's original Greek it was called "hedyosmon," which translates directly into English as "the sweet smelling one". And a sweet smelling herb it is. Olfactory scientists claim that the scent of mint is one of the most recognizable on the planet. The scent is pure, refreshing, pungent and slightly burning when highly concentrated.
Water Temperature: 160-175 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 rounded tsp. (2.5 grams)
Steep Time: 2-3 minutes
Number of Infusions: 3
Green tea may be prepared in a standard teapot, or in your favorite mug or lidded gaiwan. For best results, we recommend that you pre-warm your vessel, and place 2.5 grams of leaf per 6 oz of liquid, before infusing with 160-175 degree water for up to 1-3 minutes. All green teas can be infused at least three times. Increase the time and temperature slightly with each subsequent infusion. Experimenting with your own temperatures and steeping times is encouraged. Cooler temperatures and shorter times yield more mellow, fruity elements, while hotter water and longer times produce more floral and full-bodied complexities. Always use the best-tasting water you can find, and adjust steeping times, quantity of leaves, and water temperature to your personal preferences.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.