Gong Mei 贡眉
Gong Mei’s “folksy” white tea from the Fujiana tea family. Arguably the most glorious and full-bodied tea of all white teas. The aroma of the lower leaves is mixed with those of the upper leaves, plus the aroma of an unopened leaf bud. The delicate taste of lightness, freshness and bright sun is formed in the mixture.
For teas grown and produced in Fujiana province, tea leaves are harvested from the same tea tree. But if only tip buds are used to make the most expensive white tea Baihao Yinzhen, then Bai Mu Dan (the second in dearth) is made from a mixture of the upper bud and the first two leaves. Despite the fact that they are processed in the same way, the resulting teas have completely different aromas. In addition to these two, there is another road called Gong Mei. For the preparation of this tea, a top bud and four tea leaves are used. Gong Mei tea is much easier to pick up. That is why this variety found popularity among ordinary Chinese.
In this tea you will find the aroma of fruits, birch leaves and caramel. In our opinion, this is not a complete palette of tastes that will open up to you in this path.
Have a good tea!
Useful properties
How to boil Gong Mei?
This tea must be boiled at a temperature of 80 to 90 degrees.