G-CN-010

Gunpowder

珠茶

Rolled pellet green, from Zhejiang, China.

Green tea

Gunpowder is strongest on astringency, body and bitterness. Typical tasting words: cut hay, charcoal, mineral, smoked wood. Originating in Zhejiang during the Tang era, it became a major British and North African export tea in the 18th and 19th centuries. The quintessential green tea used throughout the Maghreb to brew traditional sweet Moroccan mint tea.

Also known as Zhu Cha, Pearl Tea and Pingshui Gunpowder.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency4umami1brightness2body4smoothness2aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity0vegetal3marine0nutty1toasty3malty0honey0spicy0woody1earthy2smoky2creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Zhejiang, China
Plant: Camellia sinensis var. sinensis
Harvest: spring to summer
Elevation: low
Oxidation: 0 to 3%
Roast: light
Leaf: rolled pellet
Price band: budget
Availability: everywhere
Ageing: a little
Forgiving to brew: 2 of 5
L-theanine: low

Made by: steaming_or_panning, then rolling, then pan-pelleting, then drying.

Caffeine

A cup of Gunpowder carries a typical estimate of 45 mg of caffeine, within a range of 30 to 60 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	80 to 85 °C	2 min, 3 min
Gongfu, 100 ml	5 g	85 to 90 °C	Rinse, then 20 s, 25 s, 35 s, 50 s, 70 s
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
after_meal
midday
hot_weather

Pairs with spicy_food, red_meat and fried_food. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: no.