To make Gunpowder Tea Camellia Sinensis leaves are picked, withered, steamed/roasted, rolled and dried quickly. It is characterised by the tightly packed rolled pallets that traditionally kept it fresher on long sea voyages and also resembles shot pallets or grains of black gunpowder. Gunpowder tea has lower caffeine than coffee, but is high in free-radical-fighting polyphenol flavonoid antioxidants, as well as fluoride, potassium and vitamins A, C and E. It has a strong flavour and is popular with many tea drinkers. When brewed the leaves unfold and produce a smooth and full-bodied slightly smoky liquor with a floral aroma. Use about one quarter to one half teaspoon per cup and the purest boiled water you can. Ideally green tea is made with 85°C water rather than 100°C. Adjust quantities and water temperatures to achieve the desired flavour. Store in an airtight container away from heat. Gunpowder Green Tea is also used as the base for Moroccan Mint Tea.