Gong Mei 贡眉 2020
Tea Profile
Type: White Tea (Bai Cha 白茶)
Location: Zhangdun Town (漳墩镇), Jianyang District, Fujian Province
Harvest Year: Spring 2020
Cultivar: Qun Ti Zhong 群体种 (also called Xiao Cai Cha 小菜茶 or Tu Cha 土茶)
The Story of This Tea
Before 2017, many tea farmers referred to high-grade Shou Mei that contained visible buds as Gong Mei. At that time, white tea grades were classified as Bai Hao Yin Zhen, Bai Mu Dan, Gong Mei, and Shou Mei. In May 2018, China’s national white tea standard formally defined Gong Mei as tea made from the tender shoots of the Qun Ti Zhong cultivar through the traditional white tea process of withering, drying, and sorting. True Gong Mei must therefore meet two strict criteria: it must be made from Qun Ti Zhong trees and it must use young, tender spring leaves.
This 2020 Gong Mei comes from Zhangdun Town in Jianyang District, the birthplace and main production area of Gong Mei. The Qun Ti Zhong variety, also known locally as Xiao Cai Cha or Tu Cha, is an old native strain celebrated for its thick sweetness and long aftertaste. The tea is made from one bud and two or three young leaves picked at the start of spring, not leftover material from other grades. The result is a pure, rich, and balanced expression of traditional Gong Mei craftsmanship.
Aroma and Flavour
This Gong Mei has a soft, clean aroma with notes of dried flowers and honey. The liquor is golden and oily, filling the mouth with smooth sweetness and a lasting sense of calm. It is rich but never heavy, maintaining a bright and refreshing quality that lingers through many infusions. A model example of Fujian’s traditional Gong Mei style.
- Aroma: Sweet and clean with gentle honey and floral tones
- Flavor: Full, smooth, and pure with natural sweetness
- Texture: Oily, thick, and soft on the palate
- Aftertaste: Lingering sweetness with clear, balanced finish
- Liquor: Golden-yellow, bright and clear
Brewing Guidelines
Gong Fu Style
- Teaware: Porcelain gaiwan or glass teapot to highlight clarity and aroma
- Ratio: 4–5 g per 100 ml water
- Water: 90–95 °C spring water
- Infusions: Rinse lightly, then brew 8–10 infusions, extending steeping time gradually
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3–4 g per 250 ml water
- Water: 90 °C
- Steeping: 2–3 minutes for the first infusion. Resteep 2–3 times with slightly longer durations
Why Choose This Tea
This 2020 Gong Mei from Zhangdun Town is a benchmark for traditional Fujian white tea. Made entirely from the native Qun Ti Zhong cultivar, it offers a rich yet clean flavour, smooth oily texture, and the authentic taste of early spring harvests. A true reflection of Gong Mei’s heritage and quality. Refined, sweet, and deeply satisfying.