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1812 Gunpowder Loose Leaf Tea

$15.00

1812 Gunpowder Green – A Bold Tea with a Smoky Edge

A classic green tea from the Guangdong province of China, 1812 Gunpowder Green offers a full-bodied cup with a distinctive smokiness. Named after the year of dramatic cannon action, this tea’s hand-rolled pellets resemble gunpowder and deliver a robust flavor. Perfect for those who enjoy a bit of boldness, it also pairs beautifully with peppermint for a Moroccan Mint tea.

Highlights:

Blended with green tea

Moderate caffeine level

Every ounce makes roughly 10 8oz cups of tea

Steep at 180°F for 2-3 minutes

Enjoy the rich, smoky taste of 1812 Gunpowder Green tea — a bold tribute to the past in every cup.

Size

Variants and availability
  • Tea Lover · Size: Tea Lover · $15.00 · In stock
  • Tea Taster · Size: Tea Taster · $10.00 · In stock

How to brew

TasteMatch starting point

Herbal — flowers & leaves

This is an herbal infusion, so start with the herbal — flowers & leaves recipe: freshly boiled water and a full steep. Follow the producer’s directions where they differ.

Herbal — flowers & leaves

Chamomile, mint, lemon verbena, lavender. Use freshly boiled water and a covered steep.

Baseline: 2.5–3 g loose leaf per 200 mL water.

Water
212°F / 100°C (just off the boil)
Steep
5–7 min, covered
Dose
1.5–2.5 g per 200 mL
  1. Pour freshly boiled water over the herbs.
  2. Cover the cup or pot so aromatic oils stay in.
  3. Steep 5–7 minutes, then strain. Longer steeps rarely turn bitter, so adjust strength by dose or time.

Recipe references: UK Tea & Infusions Association, UK Food Standards Agency

Tasting notes & sources

Herbal infusions aren't tea

Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.

Why ISO 3103?

ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.