White Tea

Gòng Méi贡眉

Name: Gòng Méi
SKU: GONGMEI-CN
Availability: InStock

gòngméi

Tea notes

Brewing, origin and taste.

Gong Mei — an accessible white tea from Fujian with a floral-honey taste that only gets better with age.

Tea cabinet

Brewing

Brewing Temperature: 85.000000 - 95.000000
Tea Amount: 5–7 grams per 100–150 ml water (for gongfu brewing); 3–5 grams per 200–300 ml (for brewing in teapot or large cup).
Teaware: Gàiwǎn (盖碗, gàiwǎn) made of white porcelain — optimal choice, allowing control of steeping time and full appreciation of aroma. Glass teapot (for observing the "d...
Water Temperature: 85.000000
Water Temperature Detail: 85–95°C. Young Gong Mei (up to 1–2 years) is better brewed at 85–90°C to avoid "burning" the tender leaf; aged Gong Mei (3 years and more) can be brewed with...
Gongfu Water Temperature: 75.000000

Origin

Tea Type: White
Origin Country: CN
Province: Fujian
Classification and Origin Notes: Historical birthplace of Gong Mei, specifically — Zhāngdūn township (漳墩, Zhāngdūn) and its surroundings, including Nánkēng village (南坑, Nánkēng). It was here during th...
Category: Traditional white teas of China. Occupies third place in the hierarchy of white teas after Bái Háo Yìn Zhèn (白毫银针, Báiháo Yínzhēn) and Bá...
Coordinates: Approximately 27°00'–27°30' North latitude, 117°30'–120°00' East longitude (Jianyang — Zhenghe — Fuding regions).

Taste

Dry Leaf Appearance: Mixture of buds and leaves with noticeable presence of silvery-white down (bai hao). Leaves are elongated, slightly curved, resembling eyebrow contours (hence the name "mei...
Dry Leaf Aroma: Fresh, sweetish, with distinct floral notes, complemented by honey and fruity shades. Compared to Bai Mu Dan, the aroma is more "mature" — with more pronounced grassy ...
Liquor Aroma: Rich, multi-layered: in young tea — floral-honey, with fruity notes and a hint of greenness; in aged Gong Mei (lao Gong Mei) — warm, "enveloping" aroma with notes of d...
Liquor Color: Young tea — light yellow with greenish tint, transparent and clear; with age (during aging) the liquor deepens to amber, honey, and in old specimens — to reddish-amber tone.
Spent Leaves: Whole, elastic shoots that have retained their shape — bud with two-three leaves on a branch. Color — from gray-green to brownish-green, when backlit the leaf blade shows reddis...
Taste: More rich, dense and "bodied" than Bai Mu Dan, but softer and more elegant than Shou Mei. Sweetish, refreshing, with light pleasant astringency and prolonged, "en...

Details

Oxidation: 5.000000 - 10.000000
Roast Level: None
Oxidation Maximum: 10.000000
Oxidation Maximum Detail: 10
Cultivar: The key botanical distinction of Gong Mei from other white teas — the use of caicha (菜茶, càichá), also called "group variety" (群体种, qúntǐ zhǒng). This i...
Picking: Spring harvest — primary, conducted later than the harvest of raw material for Bai Hao Yin Zhen and Bai Mu Dan, usually from late March to April. Autumn harvest is also practice...

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