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China Black Gunpowder Tea

China Black Gunpowder Tea
Gunpowder tea, traditionally made using green tea, is named for the fact that its visual appearance resembles that of gunpowder. The tea leaves are specially selected for quality, size, and style so that they can be rolled into very small, tight pellets. China Black Gunpowder Tea is made with black tea instead of green, which just means that the leaves were allowed to oxidize and ferment before they were rolled and dried. This tea (also called "Black Pearls") comes from the eastern parts of the Fujian Province of China. Gunpowder tea usually keeps for much longer than other tea and is favored because of this characteristic.

When preparing this tea, part of the ritual is to take a pinch of the gunpowder tea and drop it into a porcelain cup to hear the jingle and tinkle of the leaves hitting the sides. Boiling water causes them to open up like flowers and sink slowly to the bottom in graceful patterns, which adds a dimension of visual pleasure to drinking this tea. This tea produces a nice dark infusion and a pleasantly aromatic, slightly smoky, full-bodied taste. Because gunpowder tea is more dense than other tea, less of it is required when brewing. Use half of a teaspoon per cup and steep 3-5 minutes in freshly boiled water.

Average Customer Rating

Reviewer: Woodie 11/17/2011
This is a very interesting semi smokey black tea. I liked it and thought it was a good tea to try but iam not blown away. If you really like smokey tea then you will just love this tea.
Reviewer: Michael 09/27/2011
I love this stuff... it is my 'go-to' tea. It has many great features, let me list them. 1. It takes less to make more 2. It looks cool, even the texture of these "gunpowder" pellets is nice 3. The taste is unique among the teas I have sampled - and it never lets me down 4. It's comparitively cheap Try this... I am so sad that Tea Table is sold out right now. :[
Reviewer: Daniel 08/28/2013
I rate this as Excellent for sun tea brewing [about 8 to 10 hours,] or room temperature infusion [12 to 24 hours,] then refrigerating what you don't consume within a few hours. With regular brewing, this tea seems very mild, to me. A cooler [but not refrigerator tea] method allows the tea to develop a malty richness that is punctuated with noticeable mintiness and herbaceousness, that I find quite enjoyable. Why this change with this method? I think this tea is on the green side for a black tea, similar to a dark oolong, and I think further fermentation is occurring, creating flavor elements that remain exceedingly fresh, as the tea is then consumed. Another thing about the sun tea method, the warmth allows the volatile compounds and oils to infuse effectively [unlike refrigerator tea, which restricts the flavor profile,] while not being hot enough to destroy those same aromatics. You can observe evidence of fermentation with this method, in the form of carbon dioxide bubbles that develop in the mass of tea leaves, and in the form of cloudiness [and increased malty richness] if you infuse for a longer period of time. I hope this knowledge proves enjoyable. :-]
Reviewer: Daniel 01/21/2013
I really like the flavor of this black. Really nice any time of day.

Number of ratings: 5

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