Gong Mei tea, also known as Gong Mei White Tea, is a grade of white tea distinguished by its harvesting standards. The standard for Gong Mei tea is one bud and two leaves or one bud and three leaves, making it the most produced variety of white tea. Its appearance resembles the eyebrows of an elderly person, with prominent white hairs, and it has a refreshing and fragrant taste.
Gong Mei Tea: The Highest Production Harvest Grade of White Tea
Originating from Fujian Province, China, Gong Mei tea is currently produced in the largest quantities in this region, with Yunnan Province also contributing to its production. Gong Mei is primarily harvested as one bud and two leaves or one bud and three leaves, yielding more than White Peony, which only collects one bud and one leaf. The harvesting season begins in March and extends to October, with spring tea considered the highest quality.
Due to its abundant production, Gong Mei tea is also priced lower than other white teas. Good-quality Gong Mei can be purchased for approximately $20 for 500 grams. However, aged Gong Mei can command prices of over $500.
Gong Mei White Tea Production Process
Gong Mei tea is harvested from March to October, with the first batch of spring tea being the best quality. It is made from one bud and two or three leaves. After harvesting, the leaves undergo withering and are then dried for packaging. Since they do not go through panning (the process of pan-firing the leaves) or rolling, the tea retains its natural qualities, making it one of the most natural teas available. Traditional Gong Mei tea should exhibit distinct white tips, white hairs, and bright green leaves.
In the past, Gong Mei was primarily sold as loose tea, but in recent years, many tea producers have shifted to pressing it into cakes and bricks, benefiting from the aging characteristics of white tea, which has received favorable market feedback. Aged Gong Mei, particularly those over five years old, often surpasses the quality of many White Peony and Silver Needle teas.
Gong Mei Tea Brewing Method
For brewing, use spring water, well water, or mineral water; tap water can also be used. The water temperature should be set at 95°C, with a tea-to-water ratio of 1:40 (2.5 grams of tea for a 100 ml teapot). The first infusion should be steeped for 30-60 seconds, with each subsequent infusion increasing by 20 seconds. For aged Gong Mei tea, the water temperature can be increased to 100°C.