Introduction: World famous 'Gunpowder' green tea from China. It derives its name from the Chinese word ‘Zhucha’ meaning Pearl Tea, and from the tightly rolled shape of the leaves. Although there are several grades available in Pearl tea, the most famous is ‘pinhead gunpowder’ and ‘temple of heaven gunpoder’. In both cases three factors determine the high quality: 1. Body: should be small, tightly rolled leaves. 2. Regularity: The size of the pearls should be consistent, and 3. Consistent Dark color. The Pearl is from the small town of Pinshui in Zhejiang province, China. Zhejiang is the world's largest producer of green tea with a rich tea culture. It is made in early spring. In Morocco and Russia, it is blended with fresh mint and sugar and often made iced.
Brewing Suggestions
Tightly rolled Chinese green teas are known for their full, toasty flavor and smoothness. To attain a balanced flavor while avoiding too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew”, creating a bitter, “spinachy” cup. Medium hot water, 160 to 180 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.
Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.
