Gong Mei white tea

Gong Mei (贡眉) , or “donation eyebrow” tea, is a traditional version of Chinese white tea, following Bai Mu Dan in the hierarchy of white teas. However, this does not mean less – in fact! In addition to the buds of Gong Mei, more developed leaves also appear, so the taste is fuller, deeper and more structured than in the case of Silver Needle or Bai Mu Dan.

Originating from Fujian Province, often around Zhenghe or Fuding, the tea undergoes careful, light oxidation and natural drying, which preserves the clean character of white teas, while also bringing in slight aged tones. In good quality Gong Mei teas, slight woody, honeyed, and even plum or dried fruit notes can be detected.

An excellent choice for those who desire a deeper, more substantial taste experience in the world of white teas.

Flavor profile

• Aroma: surprisingly floral, reminiscent of dried fruits and honey

• Taste: soft but full-bodied; honeyed, fruity, with delicately woody and aged notes

• Finish: long-lasting, slightly sweet-sour aftertaste

Recommended preparation

Asian style (gaiwan or small glass jug)

For the full spectrum of flavors

• Tea quantity: 5–6 g for 100–120 ml of water

• Water temperature: 90–95°C

• Flushing: first flush (starting 20–30 seconds after awakening, gradually increasing

• Can be refilled multiple times: up to 6-8 times

Western style (teacup or larger pot)

Soft, harmonious flow

• Tea quantity: 3 g for 250 ml of water

• Water temperature: 85–90°C

• Soaking time: 2.5–3 minutes

• Can be refilled multiple times: 2–3 times

Cold brew

A refreshing, slightly sweet version for hot days

• Tea quantity: 6–7 g for 750 ml of cold, filtered water

• Soaking time: 10–12 hours in the refrigerator

• Tip: Shake or stir carefully before consumption.