Zhu Cha teas, known in the West as Gunpowder, are usually very simple teas, for which large leaves from the summer harvest are rolled into balls. The spring harvests, on the other hand, are often used for teas of greater quality. These green teas are formed to balls in a wok with a rotating shovel. The Chinese term Zhu Cha refers to the form of the tea, meaning pearl tea, just as the term Gunpowder also refers to the shape. Zhu Cha teas are rather strong, tart, and smoky in taste, but they can also be sweet, dense and soft.