Gunpowder tea is a form of green Chinese tea produced in Zhejiang Province of China in
which each leaf has been rolled into a small round pellet. It is believed to take its English
name from the fact that the tea resembles grains of black powder. This rolling method
of shaping tea is most often applied either to dried green tea or Oolong tea.
Gunpowder tea production dates back to the Tang Dynasty 618–907. It was first introduced
to Taiwan in the 19th century. Gunpowder tea leaves are withered, steamed, rolled, and
then dried. Although the individual leaves were formerly rolled by hand, today most gunpowder
tea is rolled by machines. Rolling renders the leaves less susceptible to physical damage
and breakage and allows them to retain more of their flavor and aroma. In addition, it
allows certain types of oolong teas to be aged for decades if they are cared for by
being occasionally roasted. When buying gunpowder tea it is important
to look for shiny pellets, which indicate that the tea is relatively fresh. Pellet size
is also associated with quality, larger pellets being considered a mark of lower quality tea.
High quality gunpowder tea will have small, tightly rolled pellets.
Varieties When sold as a variety of tea, gunpowder tea
has several varieties: Pingshui gunpowder: The original and most
common variety of gunpowder tea with larger pearls, better color, and a more aromatic
infusion, which is commonly sold as Temple of Heaven Gunpowder or Pinhead Gunpowder,
the former, a common brand of this tea variety. Formosa gunpowder: A gunpowder style tea grown
in Taiwan near Keelung, it is claimed to have its own characteristic aroma, different from
that of Zhejiang Province gunpowder grown in mainland China. Formosa gunpowder teas
are typically fresh or roasted oolongs. Ceylon gunpowder: A gunpowder variant grown
in Sri Lanka, usually at altitudes exceeding 1,800 metres, see Green Ceylon teas.
Several types of green teas are commonly rolled into "gunpowder" form, including Chunmee,
Tieguanyin, Huang Guanyin, and Dong Ding, as well as many other oolong and higher-end
jasmine teas. Etymology
In Chinese, gunpowder tea is called zhū chá. The origin of the English term may come from
the tea's similarity in appearance to actual gunpowder: greyish, dark pellets of irregular
shape used as explosive propellant for early guns. The name may also have arisen from the
fact that the grey-green leaf is tightly rolled into a tiny pellet and "explodes" into a long
leaf upon being steeped in hot water. Another explanation is that the tea can also have
a smoky flavor. It is also possible that the English term
may stem from the Mandarin Chinese phrase for "freshly brewed", gāng pào de, which
sounds like the English word "gunpowder." Brewing methods
While brewing methods vary widely by tea and individual preferences, 1 teaspoon of looseleaf
tea is recommended for every 150ml of water. Ideal water temperature for this type of tea
is between 70 °C to 80 °C. For the first and second brewing, leaves should be steeped
for around one minute. It is also recommended that the tea cup or tea pot used be rinsed
with hot water prior to brewing the tea to warm the vessels. When brewed, gunpowder tea
is a yellow color. The flavor of brewed gunpowder tea is often
described as thick and strong like a soft honey, but with a smokey flavor and an aftertaste
that is slightly coppery. This type of tea is often seen as having a flavor that is somewhat
grassy, minty, or peppery. Use in the Maghreb
Gunpowder tea is exported to the Maghreb where it is used in the preparation of traditional
North African mint tea. The Berber tea ritual is at the heart of any social gathering, from
an informal visit to a neighbour to lavish soirees with dignitaries. A minimum of two
cups need to be drunk so as not to offend the host. Mint tea is made by adding mint
and sugar or honey to gunpowder tea after brewing.
References