Well-known style of green tea that gets its name from the way the leaves look, loosely resembling tiny pellets of gunpowder. Like many other Chinese teas, the skill is in the way the producer shapes the leaves; this will oftentimes also have some bearing on the taste. In the case of gunpowder green tea, the leaves are withered, steamed, rolled, then dried. The production of gunpowder green tea dates back to the Tang Dynasty (618-907), and the Chinese name is Zhu Cha, or “pearl tea”. Usually considered a strong green tea, full bodied with notes of light astringency, and smokiness.
Steep 3 min at 175°F
grassy | astringent | smoky