📝 About This Recipe
Originating from the Zhejiang province of China, Gunpowder tea is named for its tightly rolled leaves that resemble old-fashioned lead shot, unfurling dramatically when steeped. This preparation highlights the tea’s naturally bold, smoky profile and grassy undertones, offering a revitalizing astringency that has made it a global favorite. Our recipe focuses on precision temperature control and a traditional 'awakening' rinse to ensure a cup that is brilliantly clear and never bitter.
🥗 Ingredients
The Tea Base
- 2 teaspoons High-quality Gunpowder Green Tea (Zhu Cha) (look for tightly rolled, shiny grey-green pellets)
- 16 ounces Filtered Spring Water (avoid distilled water for better mineral extraction)
Optional Aromatics & Sweeteners
- 4-6 stems Fresh Spearmint Sprigs (for a Maghrebi-style infusion)
- 1-2 teaspoons Raw Honey or Rock Sugar (to balance the natural tannins)
- 1 strip Lemon Peel (pith removed, for a bright citrus finish)
- 2 thin slices Fresh Ginger (peeled, for a warming spicy note)
Service Elements
- 1 cup Hot Water (specifically for pre-warming the teaware)
- 1 cup Ice Cubes (only if preparing the flash-chilled iced version)
👨🍳 Instructions
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1
Begin by heating your filtered spring water in a temperature-controlled kettle. For Gunpowder green tea, aim for exactly 175°F to 185°F (80°C to 85°C); boiling water will scorch the delicate leaves and produce a bitter brew.
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2
While the water heats, pre-warm your teapot or gaiwan. Pour a little hot water into the vessel, swirl it around to heat the ceramic or glass, and then discard the water. This ensures the brewing temperature remains stable.
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3
Measure out 2 teaspoons of the Gunpowder tea pellets and place them into the warmed teapot. Take a moment to inhale the dry aroma of the leaves, which should be slightly smoky and nutty.
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4
Perform the 'Awakening Rinse'. Pour just enough hot water over the leaves to cover them. Swirl for 5 seconds and immediately pour this liquid out. This removes any dust and helps the tightly rolled pellets begin to open.
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5
If using ginger slices, add them to the pot now with the rinsed tea leaves.
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6
Pour the 16 ounces of 180°F water over the leaves. If you are using a glass teapot, you will see the 'pearls' begin to dance and unfurl—a process often called the 'agony of the leaf'.
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7
Set a timer for 2 minutes for a light brew, or 3 minutes for a traditional, robust strength. Do not exceed 4 minutes.
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8
If you desire a minty finish, add the fresh spearmint sprigs during the final 60 seconds of steeping. Pushing them down with a spoon helps release the oils without bruising the leaves.
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9
Stir in your sweetener of choice (honey or rock sugar) if using, ensuring it dissolves completely before pouring.
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10
Strain the tea into a serving pitcher or directly into cups. It is vital to separate the leaves from the liquid entirely to prevent over-steeping the remaining tea.
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11
Observe the color; a perfect Gunpowder brew should be a clear, pale yellow-gold with a slight greenish tint.
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12
Garnish each cup with a fresh mint leaf or a twist of lemon peel for an elegant presentation.
💡 Chef's Tips
Always use filtered water, as the minerals in tap water can dull the vibrant antioxidants and flavor of green tea. Never pour boiling water directly on the leaves; if you don't have a thermometer, let boiling water sit for 2 minutes before pouring. Gunpowder tea leaves are hardy and can be steeped 2-3 times; increase the steeping time by 30 seconds for each subsequent infusion. Store your tea in a cool, dark place in an airtight tin, as light and oxygen are the enemies of tea freshness. If the tea tastes too bitter, reduce the amount of tea leaves or lower the water temperature next time rather than shortening the steep time.
🍽️ Serving Suggestions
Serve alongside almond-based pastries or Moroccan 'ghriba' cookies for a classic pairing. Pairs beautifully with spicy Middle Eastern or North African dishes like lamb tagine or spicy couscous. Enjoy as a palate cleanser after a rich, fatty meal to utilize its natural astringency. For a refreshing summer twist, pour the hot tea over a glass full of ice and add a squeeze of fresh lime. Serve in small glass cups to appreciate the clarity and golden hue of the infusion.