Chinese Name: Pingshui Gunpowder Tea

English Name: Gunpowder

Place of Origin: Zhejiang

Category: Pan-fired Green Tea

Pingshui Gunpowder Tea is a unique product of Zhejiang Province. Its production area includes counties such as Shaoxing, Zhuji, Shengzhou, Xinchang, Xiaoshan, Shangyu, Yuyao, Tiantai, Yinxian, Fenghua, and Dongyang in Zhejiang. The entire production region is embraced by famous mountains like Kuaiji Mountain, Siming Mountain, and Tiantai Mountain. Within this area, mountains intertwine, peaks rise and fall, streams crisscross, the climate is mild, and the scenery of green mountains and clear waters is abundant. Many places are famous tourist destinations and also the main tea-producing areas of Zhejiang Province.

Pingshui is a famous town southeast of Shaoxing, Zhejiang. Historically, it has long been a distribution center for tea processing and trade. In the past, Gunpowder tea produced in various counties was mostly concentrated in Pingshui for refining, processing, and export transportation. Therefore, the Gunpowder tea produced in Zhejiang gradually became known internationally as "Pingshui Gunpowder Tea."

This region has historically produced many famous teas, such as the "Rizhu Tea" from Kuaiji, "Wolong Tea" from Shanyin, "Shijianling Tea" from Zhuji, and "Waterfall Tea" from Yuyao, all of which were treasures among ancient famous teas. It is said that Gunpowder tea evolved from Rizhu Tea. Song Dynasty scholar Wu Chuhou's "Miscellaneous Records of the Green Box" states: "The Rizhu Tea from Yuezhou is the best in Jiangnan. Rizhu tea buds are slender, white, and long, with a sweet, soft, and lasting flavor. Drinking more is pleasant and does not cause stagnation or sour belching." Rizhu Tea is produced on the Rizhu Ridge in the Kuaiji Mountain range southeast of Shaoxing. Legend has it that in ancient times, Ou Yezi forged five swords here. At the foot of the ridge, there is a temple named Zishou. The sunny slopes often receive sunlight morning and evening, producing exceptionally fine tea, hence the name Rizhu Tea. Since the Song Dynasty, Rizhu Tea has been listed as a tribute tea, praised in poems by many scholars and literati.

Rizhu Tea was carefully picked and refined. Ming Dynasty scholar Wen Long's "Tea Manual" provides a detailed account of Rizhu Tea's processing: When first picking tea, one must remove old stems and leaves, taking only tender leaves. Also, the tips and stems must be removed to prevent easy scorching—this is the Songluo method. During pan-firing, one person must fan beside to remove hot air; otherwise, the color and aroma diminish. After frying, remove from the wok and place in a large flat dish, still requiring rapid fanning. Once the heat slightly subsides, knead firmly by hand, then return to the wok for slow drying over low heat before baking. Knead until the essence rises to the surface, making the aroma easily released when brewed.

The modern processing of Gunpowder tea is similar to the aforementioned Rizhu Tea. After fresh leaves are picked, they undergo fixation, rolling, first pan-firing, second pan-firing, pairing-pot frying, and final-pot frying to complete. In the past, manual tea processing was very laborious, but now the entire process has been mechanized.

Pingshui Gunpowder Tea is also called round tea. Its appearance is round, tightly rolled, with a glossy green color and substantial body weight, resembling dark green pearls. When brewed with boiling water, each pearl of tea unfurls and expands, which is quite interesting. The brewed tea soup has a high aroma and strong flavor. Another characteristic of Gunpowder tea is its endurance through multiple infusions.

Gunpowder tea is exported to many countries in Europe and Africa, maintaining a stable market and enjoying deep trust from consumers.