Gunpowder tea is a form of green tea in which each leaf has been rolled into a small round pellet. It is believed to take its English name from the fact that the tea resembles blackpowder grains.
Gunpowder tea leaves are withered, steamed, rolled, and then dried. Rolling renders the leaves less susceptible to physical damage and breakage and allows them to retain more of their flavor and aroma.
Gunpowder tea production dates back to the Tang Dynasty (618–907) and is traditionally produced in Zhejiang Province of China (Pingshui Gunpowder), but it was first introduced to Taiwan in the 19th century (Formosa Gunpowder) and a variant is also grown in Sri Lanks (Ceylon Gunpowder).
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