Gong Mei 贡眉 (2025)
Tea Profile
Type: White Tea (白茶)
Location: Jinping Village 锦屏村, Zhenghe County, Fujian Province
Altitude: 850–1200m
Harvest Date: April 10th, 2025
Cultivar: Qun Ti Zhong 群体种 (also called Xiao Cai Cha 小菜茶 or Tu Cha 土茶)
Age of Tea Trees: Around 100 years (naturally grown, unmanaged)
The Story of This Tea
Before 2017, high-grade Shou Mei teas with abundant buds were often called Gong Mei. In May 2018, the Chinese national standard for white tea was implemented, formally defining Gong Mei as a white tea made from the tender shoots of the Qun Ti Zhong cultivar, processed through withering, drying, and sorting. Thus, two criteria must be met: the raw material must come from Qun Ti Zhong, and the leaves must be tender shoots.
The raw material for this Gong Mei comes from the mountain fields of Jinping Rotten Stone in Zhenghe County. Jinping Village lies at the border of Fujian and Zhejiang provinces, surrounded by steep mountains, mist, and forests. This area is often described as a "natural oxygen bar and summer resort." The tea gardens lie between 850 and 1200 meters, where large temperature differences between day and night slow leaf growth, concentrating flavor and nutrients.
The soil here is derived from weathered volcanic gravel and shale, thin but rich in organic minerals. The Qun Ti Zhong trees, many over a century old, grow untended in cracks between rocks. These wild, group-variety bushes thrive without human interference, absorbing the essence of their natural environment.
Aroma and Flavour
- Aroma: A layered fragrance of flowers, fir wood, and gentle sweetness
- Flavor: Rich and mellow, full-bodied with balanced sweetness
- Texture: Smooth and thick, carrying minerality from the rocky soil
- Aftertaste: Sweet, penetrating, and long-lasting
- Character: Combines floral fragrance, fir notes, and rock rhyme for depth and complexity
Brewing Guidelines
Gong Fu Style
- Teaware: Porcelain gaiwan or Qing Shui Ni Yixing teapot (清水泥宜兴壶) to highlight sweetness and minerality
- Ratio: 4–5g per 100ml water
- Water: 90–95°C spring water
- Infusions: Rinse once, then brew 8–10 infusions, gradually lengthening steeping time
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3–4g per 250ml water
- Water: 90°C
- Steeping: 2–3 minutes for the first infusion, resteep 2–3 times
Why Choose This Tea
Gong Mei (贡眉) represents the bridge between Bai Mu Dan and Shou Mei, offering both tenderness and depth. This 2025 harvest from Jinping’s ancient Qun Ti Zhong bushes combines floral fragrance, rock-derived minerality, and long-lasting sweetness. Its naturally unmanaged, wild-grown character gives it a layered complexity that reflects both heritage and terroir. A true example of Fujian white tea’s elegance and strength.