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Type: A classic Chinese green tea.
Origin: Traditionally from Zhejiang Province, China (but now also made in other regions).
Name: Called Gunpowder because each leaf is tightly rolled into a small pellet that looks like grains of gunpowder.
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The rolling technique protects the leaf, keeping it fresher longer, and gives the tea its unique robust character.
It’s one of the most exported Chinese teas, popular worldwide and often used in Moroccan Mint Tea (blended with fresh mint and sugar).
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Aroma: fresh, slightly smoky, vegetal.
Flavor: bold and brisk, with notes of smoke, roasted nuts, and a hint of sweetness.
Mouthfeel: full-bodied for a green tea, sometimes a little astringent if brewed strong.
Finish: clean, lingering, with a touch of mineral or peppery sharpness.
👉 In short tasting-note keywords: Smoky • Nutty • Brisk
Recommended Gongfu Brewing Method
Recommended Teaware for Gunpowder:
Use a gaiwan or a glass teapot to fully appreciate the unfolding of the tightly rolled leaves. Yixing clay teapots are not recommended, as their porous nature may mute the fresh, brisk character of this tea.
Water Temperature:
70–80 °C.
Brewing Instructions:
Leaf-to-water ratio: 1 g of tea per 50 ml of water (1:50).
For example, with a 150 ml teapot, use about 3 g of tea.First infusion: Steep for 30 seconds at 70–80 °C, then pour out completely.
Subsequent infusions: Increase steeping time by 5–10 seconds with each round.
This tea can be brewed at least 3 times, yield up to 5 flavorful infusions.
Essential Info
Chinese Name: 珠茶(Simplified)珠茶(Traditional)
Region: Zhejiang Province, China
Harvest Time: 2024
Description:
A traditional green tea from Zhejiang, named for its tightly rolled pellet shape that resembles gunpowder. When brewed, the leaves unfurl to release a bright liquor with a fresh, brisk character.
Tasting Profile:
Light floral fragrance with hints of roasted beans; lively, slightly smoky, and refreshing.
