Comparison of Chinese Green Teas: Chun Mee, Gunpowder, Silver Sprouts

Comparison of Chinese green teas

Comparison of Chinese Green Teas: Chun Mee 9371, Gunpowder T701 and Silver Sprouts T370

An in-depth comparative tasting to refine the art of blending and reveal the subtleties of Anhui's great classics.

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By Arnaud Sion

Blend Creator · Le Comptoir de Toamasina

When developing flavored blends based on fruits, flowers, or spices, choosing the base green tea is a crucial step. The subtlety of vegetal notes, the degree of astringency, and the power of the liquor determine the final balance of the creation.

To refine my upcoming blends at Le Comptoir de Toamasina, I conducted an in-depth comparative tasting of three great Chinese classics from Anhui province: Chun Mee 9371, Gunpowder T701, and Silver Sprouts T370.

Rigorous Tasting Protocol (Cupping)

To ensure a fair comparison and reveal the organoleptic potential of each batch, I applied the standard professional tasting protocol:

  • Dosage: 3 grams of dry leaves precisely weighed.
  • Water volume: 150 ml of purified, low-mineral spring water.
  • Water temperature: 75 °C.
  • Steeping time: 1 minute 30 seconds.
  • Equipment: Professional tasting cup (cupping set).

Examination of Dry Leaves

Chun Mee 9371

The leaves display a palette ranging from light forest green to dark green. They are carefully rolled and curled in the traditional "old man's eyebrow" style. The batch is mainly composed of medium-sized fragments with a few natural twigs. On the nose, the dry bouquet is sweet and warm, revealing notes of cocoa, dried fruits, and a slight earthy imprint.

Gunpowder T701

The leaves show a very dark forest green hue with brown-purple undertones. They are shaped into very tight small pellets, evocative of gunpowder (Zhu Cha). The regular size of the pearls attests to the presence of whole leaves rolled with their stems. The dry aroma is round and smooth, dominated by dried fruits and a cooked vegetal note.

Silver Sprouts T370

This tea displays a dark and nuanced color, darker than that of Chun Mee. The leaves are tightly twisted and curled. The presence of magnificent downy buds and large intact fragments is immediately visible. The dry aromatic profile is distinguished by a beautiful complexity: an earthy and subtly smoky character, enhanced with a touch of cocoa.

Analysis of the First Infusion

Chun Mee 9371

Liquor
Pale yellow, highly clear and perfectly limpid.
Aromatic profile
Fresh attack of cut grass, followed by delicate floral and fruity nuances.
On the palate
Smooth, almost velvety texture, with a medium body. The astringency is moderate but structuring, bringing a nice freshness on the finish. Remarkable floral length on the palate.

Gunpowder T701

Liquor
Golden yellow, slightly deeper than that of Chun Mee, limpid.
Aromatic profile
Sweet scents of fresh grass, damp earth, and dried fruits.
On the palate
Supple attack, light to medium body. The flavor is vegetal and gourmand, balanced by a very fine astringency. The finish offers beautiful floral persistence.

Silver Sprouts T370

Liquor
Very light yellow, crystalline, with very few suspended micro-particles.
Aromatic profile
Complex bouquet combining precious wood, cocoa, and a subtle smoky note evoking a wood fire.
On the palate
Mild attack, slightly syrupy texture. We find fresh vegetal notes supported by a hint of earth and natural sweetness. The astringency is very measured.

Evolution During Re-infusions

During the second infusion (performed under the same temperature conditions):

  • Gunpowder T701: It stands out as the most robust tea. The leaf pearls gradually open up and release aromas even more intense than in the first pass. It easily withstands 3 to 4 successive infusions without losing its balance.
  • Chun Mee 9371: It retains a beautiful vegetal presence and offers an excellent second cup, ideal for a sharper profile.
  • Silver Sprouts T370: More subtle, it delivers a very pleasant and milder second infusion. Its delicate profile depletes more quickly after the second pass.

Examination of Infused Leaves

Observation of the wet leaves after infusion confirms the common botanical origin of the three batches: the traditional small-leaf tea plant (Camellia sinensis var. sinensis).

  • Chun Mee 9371: Bright forest green leaves, mainly composed of cut pieces and pairs of leaves attached to their stem with a young apical bud.
  • Gunpowder T701: An impressive 65% of fully intact leaves attached to the stem (classic "two leaves and a bud" plucking). These are the largest leaves in the panel, which explains their great resistance to successive infusions.
  • Silver Sprouts T370: Presence of about 25% whole leaves and a generous proportion of floral buds. The scent of the infused leaves releases rich emanations of wood, earth, and cocoa.

Comparative Table and Blending Guide

Green Tea Dominant Aromatic Profile Astringency Body / Texture Endurance (Steeps) Ideal for blending with...
Chun Mee 9371 Fresh grass, flowers, Umami note Moderate Medium & Smooth 2 infusions Citrus (lemon, bergamot), mint, ginger
Gunpowder T701 Mild vegetal, earth, dried fruits Light Supple 3 to 4 infusions Peppermint, red fruits, intense spices (cinnamon, clove)
Silver Sprouts T370 Precious wood, cocoa, Smoky touch Very light Elegant & Mild 2 infusions Rare flowers (jasmine, rose), dried fruit pieces, vanilla beans
Tasting Summary This comparative tasting highlights the richness of the Anhui terroir. Each profile meets a specific need in blend creation:

• Chun Mee 9371 brings freshness, liveliness, and a perfect tannic structure to balance sweet fruits.
• Gunpowder T701 is the essential companion for mint teas and spicy blends thanks to its generous body and resistance to infusion.
• Silver Sprouts T370 pleasantly surprised me with its woody and delicately smoky notes, evoking the great rock teas. It will be perfect in refined creations combining Madagascar vanilla or exceptional flowers.
Transparency Note

I warmly thank the Anhui Tea Import-Export Company for sending these tasting samples, which allowed me to conduct this rigorous cupping.

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