This popular Chinese Gunpowder green tea is also known as Zhu Cha (珠茶, pearl tea), alluding to the pearl- or bead-like rolled leaves. It was first produced in China’s Zhejiang Province (浙江省) during the Tang Dynasty, 618–907 AD.
This classic gunpowder imparts a rich yellowish-green clear infusion and a strong honeyed taste with a refreshingly smoky lingering sensation on the palate, well-balanced between sweet and astringent.
Tasting Details
Flavour: A light tangy sweetness, toasty smoky, clean finish on the tongue
Aroma: A refreshing and sweet scent with a slight smoky note
Infusion Colour: A bright yellowish green
Specification
Caffeine Level: Low
Antioxidant Level: High
Production process: Traditional process naturally withered and pan-fired, hand sorted, then machine rolled.
Leaf Appearance: Small, dark green, rolled round pellets
Origin: From subtropical mountains in Wuyi county(武义县), Zhejiang(浙江) province, China.
Storage: Store in a cool, dry place, away from sunlight. Re-seal the packaging between uses.
Learn More
Read our blog post to learn more: “Unleash the Explosive Flavour of Gunpowder Tea in Your Cup!“
How to Brew
- Use one teaspoon of leaves (roughly 3g) for each person you are brewing tea for.
- Boil your water and let it cool, it should be around 80 – 85 degrees (100degree water will scorch the tea)
- Steep for 3-5 minutes according to taste.
- Reuse the leaves a further 3 times, by simply adding more hot water.
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