How to make gunpower tea

Gunpower tea (Zhu Cha in Chinese) originated in Pingshui Town, Shaoxing, Zhejiang Province, and refined into export tea. Planted in the place that are rich with emerald green trees, fertile soil, slightly damp climate,gunpower tea is known as “green pearls” and is characterized with small round cord, tight and heavy knot, uniform size, black, smoothness, high-purity aroma, thick flavor and bright yellow green tea.It is sold mainly in western and northern Africa, America, and France. Then how is it made? The process includes water removing, rolling, and drying. 

 

For water removing, gunpower tea adopts a different method of firstly stuffing and then toss frying. Firstly put the tea leave into pans, stuff them with machine of water removing until the lots of steam rushes out. Then toss frying them and make the leaves into dark green, fold stalk without breaking. The step of water removing is aimed to destroy enzyme activity completely and protect Chlorophyll, release water and grass gas, and promote the form of inclusions. After this step, the tea leaves turn soft so that it is easy to be rolled and shaped.

For the step of rolling, the period of rolling for gunpower tea is relatively short, and the pressure is also little less. In order to keep the leaves soft, the leaves would be rolled immediately without any dry in the sun. For rolling degree, the damage rate of cell should be keep between 45% and 60%, and the slivering rate can be around 90%. After rolled, the leaves must be treated properly, and dried immediately in case they would be stuffed into yellow. 

The last step is to dry, including four stages. The first stage is to fry the fist-step roasting leaves with the aim of remove some water. The left steps is to shape gunpower tea, containing three parts. The tea leaves would fry in a small pan with the temperature of 120 ℃ to 160 ℃, and the 12.5kg to 15kgfirst-step roasting leaves. This part needs 45 minutes. The second part is the key for making gunpower tea round. In this part the leaves would be fried for about 3 hours in the steady temperature of 60 ℃. The number of frying is about double small pans. In the last part, the number would be 4 times small pan leaves. The temperature is controlled from low to high in 60℃ to 80℃. This part needs to put lids on the large pans and can not fry for a long time, or the leaves will be yellow and aroma be stuffy.

The finished gunpower tea is characterized with the round shape, smooth green, and slight heaviness, just like pearls. Besides, the aroma is thick and pure, it can be prolonged and anti-foam, and the leaves are complete, and bright yellow green.

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