Green tea Gunpowder

It was in the heart of the forgotten gardens of Zhejiang that the beginnings of Gunpowder tea germinated more than a thousand years ago: a story of leaves, empires, and metamorphoses. From the Tang Dynasty (618-907), Chinese cultivators perfected the art of rolling: transforming each leaf into a compact and enigmatic green pearl, preserving intact the energy of the young tea plant.

But the real leap into legend came in the 19th century, when British merchants and explorers discovered these curious green spheres. Their unusual shape, compressed like an explosive charge, irresistibly reminded them of gunpowder. The name took root among the English, although the Chinese simply called it zhūchá, "pearl tea." Through this simple visual association, Gunpowder acquired a name that was warlike, enigmatic, and exotic to Western ears.

This name, however, masked a more poetic truth: the "pearls" unfurl when steeped in hot water, releasing their essence in a slow, mesmerizing dance. It was this metamorphosis that the Chinese celebrated, not the image of a weapon, but that of a flower opening, an explosion of contained flavors.

A few generations later, Gunpowder crossed the Mediterranean and found a new destiny: in the Maghreb, particularly in Morocco, it became the essential base for mint tea. Why Gunpowder specifically? Because its invigorating power, crystalline freshness, and measured astringency blended perfectly with fresh Moroccan mint leaves, creating an incomparable harmony of flavors. The slight bitterness of Gunpowder, far from overpowering the mint, amplifies and enhances it. Together, they become the quintessential ritual of hospitality, a beverage of welcome, sharing, and fellowship.

Thus, Gunpowder tea traces its history: from imperial Zhejiang to colonial Morocco, from its British warrior name to the gentle heart of mint tea. This rolled leaf embodies the silent journey of tea, its power to cross continents to reach tea rooms and reinvent itself, all while retaining its original freshness. Each cup tells the story of this passage, this dialogue between distant Easts.

Food and tea pairings
The platter of oriental pastries reveals its full splendor with Gunpowder tea... with or without mint! The pairing plays on contrast: the invigorating freshness of the tea tempers the sweet richness. With gazelle horns flavored with orange blossom and almond paste, Gunpowder highlights the floral notes. With date and cinnamon makrouts, its vivacity cleanses the palate and amplifies the spices. Alongside flaky baklava with honey and pistachios, its delicate astringency offers a refreshing counterpoint. This alchemy between vegetal and sweet makes it the essential companion to the Mediterranean ritual.

Gunpowder green tea recipe
Do you know how Moroccan tea is actually prepared? In most homes, it's drunk several times a day, almost instinctively. To make it enjoyable, the preparation often begins with rinsing the tea: a little hot water is poured over the Gunpowder leaves, then this first water is discarded. This removes some of the caffeine and softens the bitterness, allowing you to savor it glass after glass without feeling heavy.

Once this first step is completed, the ritual continues: the Gunpowder steeps for a few minutes, the fresh mint is ready at the bottom of the glass, and the hot tea awakens it. Sugar is added according to taste, and the aroma immediately fills the air.

The result is a balanced tea, easy to drink at any time, which can be shared with friends and family alike – a simple gesture, but one deeply rooted in Moroccan daily life.