also have arisen from the fact that the grey-green leaf is tightly rolled into a tiny pellet and "explodes" into a long leaf upon being steeped in hot water. Another explanation is that the tea can also have a smoky flavor. It is also possible that the English term may stem from the Mandarin Chinese phrase for 'freshly brewed', (剛泡的), which sounds like the English word gunpowder. Brewing methods While brewing methods vary widely by tea and individual preferences, 1 teaspoon of loose-leaf tea is recommended for every 150 ml (5.07 oz) of water. Ideal water temperature for this type of tea is between and . For the first and second brewing, leaves should be steeped for around one minute. It is also recommended that the tea cup or tea pot used be rinsed with hot water prior to brewing the tea to warm the vessels. When brewed, gunpowder tea is a yellow color. Use in the Maghreb Gunpowder tea is exported to the Maghreb where it is used in the preparation of traditional North African mint tea. The Moroccan tea ritual is at the heart of any social gathering, from an informal visit to a neighbor to lavish soirees with dignitaries. Mint tea is made by adding mint and sugar or honey to gunpowder tea while brewing. It was later introduced to Algeria by the great Saharan Dynasty of the Ouled Sidi Cheikh, who adapted it from the Moroccans as a luxurious beverage. References Green tea Chinese teas Chinese tea grown in Zhejiang