Harvest time: May/June 2024
Origin: Chun’an, Zhejiang, China
Garden height: 460 m
Cultivar: Wu Niu Zao
Tea garden: Pingshui Sanjie Tea Garden
Picking Method: Manual
Gunpowder got its name because of its round, narrow appearance and dark color reminiscent of gunpowder.
It has a mild smoky smell and a stronger flavor than other Chinese green teas. It also contains more caffeine compared to other green teas.
Gunpowder originated in Pingshui in the Shaoxing region. In the early days of the Qing Dynasty, round green tea from Shaoxing was famous and was used to pay homage to the emperor.
Tea was exported to foreign countries in large quantities. Gunpowder was the dominant type of Chinese export tea in the 19th century, and its peak was in 1894. The record was 12,500 tons. In later years, exports to Western countries decreased as the export categories of tea expanded. Now Gunpowder is used daily in Western countries as well as in North and West Africa. The places in China where Gunpowder is now most produced are Shaoxing, Jinhua, Anhui, Hubei, and Hunan.
Today, Gunpowder, along with Chummee green tea, is mostly exported from China.
The harvesting of Gunpowder green tea begins after Qing Ming and lasts until summer, and a single bud with two leaves to three leaves is used.
Preparation – kettle
- 3 g of tea
- 200 ml of water
- temp. 80°C
- 3 pour-overs: 1 min, 1.5 min, 2 min
Preparation – gaiwan
- 3 g of tea
- 110 ml of water
- temp. 80°C
- Overflow 5: 15s, 20s, 30s, 50s, 65s
