Gunpowder teas are primarily produced in the town of Pingshui in the mountainous Guiji region of the province. The technique for their production has remained virtually unchanged since the Tang dynasty (AD 618-907) - and what a production it is. After plucking, each individual leaf is rubbed and twisted by hand then dried by stir-frying in a large pan. Depending on the quality of the leaf, ambient humidity and temperature, up to 4 rounds of stir-fry drying may be required. Although in recent years this process has been sped up somewhat through the limited use of mechanical equipment, the necessity of hand-rolling the tea into its signature shape is still incredibly labor intensive. In fact, it is so labour intensive that tea workers have developed many euphemisms to describe the intensity of the process. For example: �It takes 1 kilogram of sweat trickling down the heels to produce 1 kilogram of tea.� Or: �The tea of one season will make one thin and meager because of the work required.� Luckily for the workers, they are all well fed and properly looked after on the job! ( The factories are visited frequently to ensure working conditions meet acceptable international standards.)
The infusion tends to be dark green, with a suprising body and captivating green tea taste, with a hint of oakiness.
Country of Origin: China Region: Zhejiang Province Shipping Port: Shanghai Grade: Superior Number 1 Altitude: 1500 � 3000 feet above sea level Manufacture Type: Pan fired and hand twisted.
To Brew
Allow one teaspoon to 8fl oz of water. Brew at 76 degrees Celsius or 190 degrees Fahrenheit for two minutes. Add more water for a second and third infusion.
