How do I brew Gunpowder?

Use 3g per 200ml of leaf to 80–85°C (176–185°F) water and steep 2–3 minutes. Most quality Gunpowder can be re-steeped for 2–3 infusions.

Does Gunpowder contain caffeine?

Gunpowder is a green tea and is rated "medium" caffeine. See the chemistry section on this page for cited ranges.

Where does Gunpowder come from?

Gunpowder is produced in China, specifically in the Zhejiang region.

Why is it called gunpowder tea?

The name comes from the tea's appearance: the leaves are rolled into small, tight, dark pellets that resemble grains of gunpowder, and they seem to 'explode' open when hot water hits them. In Chinese it is called zhu cha (珠茶), or 'pearl tea.' The rolling has nothing to do with taste or anything explosive - it was originally a way to protect the leaves and preserve freshness during long trade journeys.

How do I make Moroccan mint tea with gunpowder?

Brew gunpowder strongly with boiling water, then add a generous handful of fresh spearmint and plenty of sugar and let it steep together for a few minutes. Traditionally the tea is poured from a height into small glasses to aerate it and create a light foam. The robust, slightly smoky gunpowder base is what lets it carry all that mint and sugar without disappearing.

Why does my gunpowder tea taste bitter?

Gunpowder is more forgiving than delicate greens but it still turns bitter and astringent if brewed too hot or too long. For plain drinking use water around 80 to 85°C rather than a full boil, keep the steep to 2 to 3 minutes, and do not overload the leaf. The tight pellets are dense, so a little goes a long way - start with less than you think you need.

Gunpowder

Tightly rolled into small pellets that unfurl when brewed. The base for Moroccan mint tea.

Type: Green Tea
Origin: China · Zhejiang
Oxidation: none
Caffeine: medium
Brew temp: 80–85°C
Brew time: 2–3 min
Flavor notes: smoky, bold, slightly bitter
Harvest: Mainly a spring to early-summer harvest; the tight rolling gives gunpowder an unusually long shelf life for a green tea.

History

Gunpowder tea originated during the Tang dynasty and gets its English name from the tightly rolled pellets that resemble lead shot used in muskets. It has been one of China's most important export teas for centuries, particularly to North Africa, where it became the essential ingredient in Moroccan mint tea. The tight rolling was originally a practical innovation - it helped preserve the tea during long voyages by sea.

Processing

Steps: Pluck → Steam or pan-fire → Roll into pellets → Dry

After steaming or pan-firing to halt oxidation, the leaves are rolled into tight, round pellets either by hand or machine. Hand-rolled 'Pinhead Gunpowder' represents the highest grade. The compression preserves freshness and allows the tea to age better than flat-leaf green teas.

Tasting Notes

First time? Gunpowder is a bold, robust green tea that is far more forgiving and assertive than delicate Japanese or Chinese greens, with a smoky, slightly bitter edge that stands up to sugar and mint. If you have found other green teas too subtle or fussy, gunpowder's straightforward strength is a great place to start.

Appearance

Small, dark green pellets that unfurl dramatically into full leaves when brewed. The liquor is a deep yellow-green with good clarity.

Aroma

Bold and smoky with a slightly earthy, vegetal quality. More assertive than most green teas.

Taste

Full-bodied with a distinctive smoky edge, moderate bitterness, and a slightly astringent finish. Robust enough to hold its own with sugar and fresh mint in the Moroccan tradition.

Brewing Guide

Western Style

Leaf: 3g per 200ml
Water: 80–85°C (176–185°F)
Time: 2–3 minutes
Infusions: 2–3 infusions

Gongfu Style

Leaf: 5g per 100ml
Water: 80°C (176°F)
Time: 30s first, +10s each subsequent
Infusions: 3–5 infusions

Step-by-step

Heat water. Bring water to 80–85°C - gunpowder can handle slightly hotter water than delicate green teas. Tip: The robust leaves can tolerate minor temperature variations.
Measure carefully. Use 3g per 200ml. The pellets are dense, so a teaspoon holds more weight than you'd expect. Tip: Start with less - you can always add more for subsequent infusions.
Watch the unfurling. Pour water and watch the pellets dramatically expand into full leaves. Steep 2–3 minutes. Tip: For Moroccan-style, add fresh spearmint and sugar to the pot.

Common Pitfalls

Using fully boiling water for plain gunpowder (rather than Moroccan-style) scorches the leaf and brings out harsh bitterness - aim for 80 to 85°C.
Over-measuring: the pellets are dense and heavy, so a level teaspoon holds far more leaf than fluffy tea - use about 2 to 3g per cup.
Steeping past 3 minutes turns the cup sharp and astringent; gunpowder extracts steadily and does not need a long soak.
Forgetting that the pellets expand dramatically - leave room in the pot or they will overflow the basket as they unfurl.
Judging gunpowder by a stale, dusty supermarket tin; fresh, tightly-rolled, glossy pellets from a good source taste far cleaner and brighter.

Health Benefits

Rich in polyphenols and antioxidants
The tight rolling may preserve more nutrients than loose-leaf processing
Contains moderate caffeine for a gentle energy boost
Traditionally used to aid digestion after meals
May support healthy cholesterol levels

Food Pairings

Fresh mint and sugar (classic Moroccan preparation)
North African cuisine - tagines and couscous
Grilled meats and kebabs
Dried fruits and nuts
Bold, aged cheeses

Buying Guide

What to look for

Tight, uniform pellets without excessive broken leaf or dust
Shiny, dark green color indicating freshness
Pellets should feel firm and dense, not crumbly
Look for 'Pinhead' grade for the highest quality hand-rolled version

Quality indicators

Zhejiang province is the traditional origin
Smaller, tighter pellets generally indicate higher quality
Hand-rolled commands a premium over machine-rolled
Fresh batches from reputable Chinese tea merchants

Price range: $5–10 for everyday quality, $15–25 for Pinhead grade

Storage: The tight rolling gives gunpowder a longer shelf life than most green teas - up to 1–2 years stored properly in an airtight container away from light.

Fun Facts

Gunpowder tea has been exported from China since the 17th century, making it one of the world's first globally traded teas.
Morocco is the world's largest importer of Chinese green tea, almost all of it gunpowder for mint tea.
The tight pellet shape was originally designed to survive months-long sea voyages without losing freshness.
In Mandarin, gunpowder tea is called 'zhū chá' (珠茶), meaning 'pearl tea.'

Frequently asked

Why is it called gunpowder tea?: The name comes from the tea's appearance: the leaves are rolled into small, tight, dark pellets that resemble grains of gunpowder, and they seem to 'explode' open when hot water hits them. In Chinese it is called zhu cha (珠茶), or 'pearl tea.' The rolling has nothing to do with taste or anything explosive - it was originally a way to protect the leaves and preserve freshness during long trade journeys.
How do I make Moroccan mint tea with gunpowder?: Brew gunpowder strongly with boiling water, then add a generous handful of fresh spearmint and plenty of sugar and let it steep together for a few minutes. Traditionally the tea is poured from a height into small glasses to aerate it and create a light foam. The robust, slightly smoky gunpowder base is what lets it carry all that mint and sugar without disappearing.
Why does my gunpowder tea taste bitter?: Gunpowder is more forgiving than delicate greens but it still turns bitter and astringent if brewed too hot or too long. For plain drinking use water around 80 to 85°C rather than a full boil, keep the steep to 2 to 3 minutes, and do not overload the leaf. The tight pellets are dense, so a little goes a long way - start with less than you think you need.

Related Teas

Guides featuring Gunpowder

Moroccan Mint Tea - Sweet, refreshing, and deeply social - Moroccan mint tea is a daily ritual across Morocco, Algeria, and Tunisia, and a fixture of North African hospitality.