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Aged Gong Mei Royal Tribute White Tea
Gong Mei is a white tea made of the Da Bai subvarietal of Camellia sinensis. It is grown mainly in the provinces of Fujian and Guangxi in China.
 
This tea is harvested later than Bai Mu Dan its liquor is slightly darker in color and stronger in taste. The infusion is golden yellow and thus darker than other white teas. The taste of the tea is ultra smooth and sweet with notes of malt, sugarcane and the slightest vegetal umami taste.
 
The aging has made this tea something beautiful to experience. Very thick and satisfying tea that is almost impossible to over brew. This can be brewed western style as well with excellent results!
 
This is entirely 2012 spring harvested Gong Mei White Tea from Fuding area of Fujian, China. It was aged in a dry storage condition until it was pressed on April 10th 2018, and then stored in Kunming thereafter until early 2019. 
 
0.88 ounce (25 grams)

Aged Gong Mei Royal Tribute White Tea

$10.00Price
Quantity

  • TYPE: Da Bai Varietal White Tea (Bai Cha 白茶)

    ORIGIN: Fuding, Fujian Province, China

    PRODUCTION: May 2012

    PRESSING: April 2018

    WEIGHT: 0.88 ounce (25 grams)

  • Apart the tea itself, the water you choose to make your tea is of utmost importance. Here are some basic guidelines and suggestions for preparing gong fu cha style tea. 

     

    Water

    Start with water that tastes good to you. Generally spring water or purified water is the best choice. Avoid unpurified tap water.

     

    Brewing Vessel

    Choose a gaiwan, teapot, or cup, and preheat with hot water. If there is not a built-in filter to strain the leaves when you pour the tea, use a strainer and pour into a serving pitcher (cha hai) or cup.

     

    Tea

    Allow enough room for the tea to fully contact the water and unfurl once it's rehydrated. With ball-rolled oolong or compressed whole leaf tea, you may be surprised at how much the leaf expands. Avoid small metal tea balls or other closed infusers.

     

    Whole leaf tea is best measured by weight since different types are shaped quite differently. A small digital scale is helpful. A good starting point is: 1 gram (g) of dry tea for every 15 milliliters (ml) water (1ml of water weighs 1g). You may use a scale to determine the water volume of your brewing vessel.

     

    Temperature

    We prefer White and Green tea at well below boiling temperature (175°–185° F) as these leaves are generally more delicate. The lower temperature helps avoid bitterness (especially with Green tea) and allows the tea to maintain its delicate aromas and more subtle flavors. Oolong tea can be steeped at 185°–210° F. Black tea and most Sheng Pu'er, just off a boil. Shou Pu'er, Hei Cha and some Sheng Pu'er do well with a full rolling boil (212° F).

     

    Time

    Until you discover how you like to brew a particular tea, steep it for just a few seconds, then taste it. You may add 3-5 seconds (or more) with each subsequent steeping. Pay attention to the flavor. When the tea tastes right to you, decant the entire vessel into your serving pitcher (cha hai) or cups to avoid over-steeping. Most of the tea we offer is meant to be infused multiple times; gradually increasing steeping time for subsequent infusions. 

     

    Experiment

    Once you've tasted your tea, feel free to experiment. Adjust water temperature, brewing times, and proportion of tea to water. Watch the leaves unfurl, enjoy the aroma of the leaves as well as the essential oils that have collected on the lid of the brewing vessel. 

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