green Origin: Zhejiang, China

Gunpowder

Tightly rolled leaves that unfurl slowly — a bolder, slightly smoky green built for mint and sugar in the Moroccan tradition.

Essential Brewing Parameters

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Water Temperature

80–85°C (176–185°F)

Do not overheat — preserve aromatics

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Steep Duration

2–3 min

Decant fully to prevent over-extraction

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Dose & Resteeps

1 tsp (4 g) · 2 steeps

Medium (~30 mg)

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Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Gunpowder

The tight roll does two jobs: it preserves the leaf for shipping (this was the export tea of empires) and it slows extraction, making gunpowder the most forgiving green for hot-handed brewers. The Moroccan service — gunpowder, fresh spearmint, and sugar in the gunmetal pot — remains its finest expression; the first infusion is traditionally rinsed and poured back to mellow it.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →