Classic Gunpowder Organic Green Tea

$7.00

GREEN TEA | LOW CAFFEINE | ORGANIC | FULL BODIED

Green tea is a light drink, and most mornings that is the point. Some mornings you want more. This one is organic leaves rolled tight into pellets that brews full-bodied every single time. It is the green tea you run out of quickly.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

organic green tea

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“The day asked a lot. This cup asks nothing.
Meet it with an empty mind.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

No, there is no gunpowder in it. It is the question we get more than almost any other, usually delivered deadpan, and we have come to enjoy it. The name is about the shape. Every leaf is rolled tight into a tiny pellet before drying, which looks a bit like ammunition and tastes considerably better. People look at the bag differently once they hear it. It is also the traditional base for Moroccan mint, so when someone wants the whole experience, Moroccan Mint Organic Green Tea is where we point them, no explosives required.

  • How to brew it hot

    Use 1 teaspoon of loose leaf tea per 8 ounces of water at 175 to 180 degrees. Steep 2 to 3 minutes. Lower water temperature keeps green tea from turning bitter.

  • How to make iced tea

    Use 2 teaspoons of loose leaf tea per 8 ounces of water at 175 to 180 degrees. Steep 2 to 3 minutes and pour over a full glass of ice. The extra leaf covers what the ice waters down.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 3 to 6 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Organic Gunpowder Green Tea

Hands Up Green Tea Salmon

Serves 2 (estimated)

Broiled salmon with crispy skin over rice, finished with a Gunpowder green tea-infused dashi broth poured tableside.

Ingredients

  • 7 oz salmon fillets, skin-on
  • 1/2 tsp salt
  • 1 tsp sake (optional)
  • 1.25 cups dashi stock
  • 1 tsp Gunpowder Organic Tea
  • 2 tsp soy sauce
  • 2 cups cooked Japanese short grain rice
  • Shredded sushi nori seaweed
  • Scallions, chopped fine (garnish)
  • Wasabi paste (optional)

Instructions

  1. Preheat broiler on a medium-high setting. Pat the salmon dry with paper towels and season with salt and sake. Set aside.
  2. Once the grill is hot enough, place the salmon under the broiler with the skin side facing up.
  3. Grill for 3-4 minutes or until the skin is golden and crispy, flip it and broil the other side until it's cooked through, then peel off the skin. Cut the crispy skin into thin slices.
  4. Break the salmon flesh into large pieces.
  5. In a sauce pan, add the dashi stock and the gunpowder green tea and steep for 2 minutes. Strain the tea and then add soy sauce to the stock.
  6. Divide the cooked rice into separate bowls and place the cooked salmon, salmon skin, and chopped scallions evenly on top of each portion of rice.
  7. Pour the dashi tea just before serving and sprinkle with shredded sushi nori seaweed and a small blob of wasabi paste. Enjoy!

Download the printable recipe card (PDF)