Zhu cha (literally “pearl tea”) is produced in Zhejiang. This late harvest tea is characteristically processed into small, tightly rolled balls which resemble gunpowder pellets. Production dates back to the Tang Dynasty. It isn’t clear if the name originates from the appearance of the tea or the smoky flavor. The tea leaves are withered, steamed, rolled and dried. the rolling allows them to retain more of their flavor and aroma. This bold, full-bodied tea is also the base for Moroccan mint teas.