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Gunpowder green tea

Chinese green tea that got its name from its shape. Each sheet is individually twisted and rolled into a small ball, similar to grains of gunpowder.

In the past, the sheets were rolled by hand, and today almost all types of gunpowder are rolled by machine.

The Chinese word for this tea is zhu cha – or pearl tea. While in Western countries it is always called gunpowder. It is believed to have first appeared during the Tang Dynasty, more than 1,000 years ago. This would make it the only one of the oldest teas (the oldest type of green tea) in the world and one of the first greens to be exported, originating in China.

As with other teas, heat is used to process the leaves. This tea is “fixed by heat”, by roasting in large pots (the oxidation process is stopped). This can contribute to the slightly smoky flavor that comes through the greener notes of gunpowder tea. Sometimes its taste is characterized as slightly nutty.

Shiny balls indicate that the tea is relatively fresh. Larger and looser balls are considered a sign of lower quality gunpowder green tea , while high quality gunpowder will have smaller, tightly rolled balls.

This tea, combined with refreshing mint, is an irreplaceable part of Moroccan tea. This fusion of the sharp freshness of mint and the strength and fullness of the gunpowder flavor is one of the more perfect combinations for sunny days.

• Country of origin: China
• Summer harvest