Chinese green tea is called “gunpowder” due to the shape of the slightly curled leaves and their typical lead-green colour.
Undoubtedly the most potent of all green teas, its intense aroma is imbued with a subtly metallic and pleasantly acidic edge, and it also has a slightly smoky aftertaste. Its leaves are used to prepare the famous Moroccan mint tea.
It is ideal for drinking in the afternoon and after dinner, enjoyed as it comes or slightly sweetened with a little cane sugar.
A short brewing time of two minutes is advisable in order to avoid the emergence of more bitter notes, which are nevertheless helpful for digestive purposes.