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Chinese tea archive · dossiers, ratings and brewing research
Gòng Méi
Gòng Méi
Gòng Méi
Gòng Méi
Gòng Méi
Gòng Méi
Gòng Méi
Gòng Méi

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Gaiwan

Gòng Méi贡眉

gòngméi

Origin
China, Fújiàn Province (福建, Fújiàn)
Tea type
White Tea
Water temperature
85 °C
Gongfu water temperature
75 °C
SKU · GONGMEI-CN
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Tea dossier

Provenance and specifications

Origin
China, Fújiàn Province (福建, Fújiàn)
Tea type
Gaiwan
SKU
GONGMEI-CN

Brewing recipes

  • Gongfu: 75°C, 5 g / 100 ml, 10s, 4 steeps
  • Western: 65°C, 2 g / 200 ml, 180s, 2 steeps
Tea dossier

Brewing, origin and taste notes

Brewing
Tea amount
5–7 grams per 100–150 ml water (for gongfu brewing); 3–5 grams per 200–300 ml (for brewing in teapot or large cup).
Water temperature
85 °C
Gongfu water temperature
75 °C
Tea amount
5 g
Gongfu water volume
100 ml
Tea-to-water ratio
10 s
Origin
Tea type
White
Taste
Dry Leaf Aroma
Fresh, sweetish, with distinct floral notes, complemented by honey and fruity shades. Compared to Bai Mu Dan, the aroma is more "mature" — with more pronounced grassy ...
Liquor Color
Young tea — light yellow with greenish tint, transparent and clear; with age (during aging) the liquor deepens to amber, honey, and in old specimens — to reddish-amber tone.
Spent Leaves
Whole, elastic shoots that have retained their shape — bud with two-three leaves on a branch. Color — from gray-green to brownish-green, when backlit the leaf blade shows reddis...
Sensory Source Descriptor Cz Intensity
1
Sensory Source Descriptor H Intensity
4
Sensory Source Descriptor L Intensity
3
Details
Raw Material
Leaves must be undamaged, without mechanical defects, harvested in dry weather. Shoots are picked by hand, selecting shoots of uniform size and degree of maturity.
Essential Oils
Aromatic profile is formed by a complex of volatile compounds: linalool, geraniol, cis-jasmone, β-ionone, benzaldehyde and others. During aging, the aromatic profile significant...
Minerals
Potassium, calcium, magnesium, phosphorus, zinc, fluorine, manganese, iron. Mineral profile depends on soil composition of specific terroir.
Vitamins
C, B₁, B₂, PP, as well as carotenoids. Due to the absence of high-temperature processing, vitamin C in white tea is preserved better than in green tea.
Early harvest months
3, 9
Late harvest months
4, 10
FAQ

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