Gunpowder is one of the most famous green everyday teas in the world. It is steamed a few hours after it is picked, and then rolled into small balls, which are similar to the spice used in the 18th century in ship cannons. At that time, tea had a very short shelf life. This problem was solved by rolling the leaves and the tea could better keep flavor and power. Today, by far the biggest exports go to the Middle East, where you usually serve the tea with mint and large amounts of sugar. It usually has a slight bitterness that is mostly released over the first minute it draws. Therefore, it is customary to pour the water out after a minute and then brew again. However, there is no need to do with this gunpowder, it is relatively soft and round with a little smoke in the aftertaste.

Gunpowder should be brewed in a small tea pot and served in a small glass. Never brew more tea at a time than "to a cup of the table around". Preferably use lime -free water. Take off the boiler at the moment the water starts to boil. Use two to three grams per day. cup (25 cl.), And pour the water over when cooled slightly (75-80 degrees). Let the teen soak for 3-4 minutes. Serve the tea when the desired strength is achieved. The tea leaves can be reused 1-2 times. Other extracts are considered the best.