GONG MEI
TRIBUTE EYEBROWS
WHITE TEA
★ PESTICIDE-FREE GARDENING
Fuding, Fujian, China
Gong Mei is a traditional white tea from Fuding, produced from more mature leaves and later spring harvests. Compared to earlier grades, it offers a fuller body and a more pronounced, slightly warmer profile while maintaining the clarity of white tea processing. The tea is valued for its depth, gentle sweetness, and a balanced combination of fruity, woody, and honeyed notes. MORE
AROMA
Floral
TASTE
Fruity, Creamy
ALTITUDE: 600-900 m
VARIETAL: Fuding Da Bai
HARVEST: Spring, 2025
WHITE TEA
★ PESTICIDE-FREE GARDENING
Fuding, Fujian, China
Gong Mei is a traditional white tea from Fuding, produced from more mature leaves and later spring harvests. Compared to earlier grades, it offers a fuller body and a more pronounced, slightly warmer profile while maintaining the clarity of white tea processing. The tea is valued for its depth, gentle sweetness, and a balanced combination of fruity, woody, and honeyed notes. MORE
AROMA
Floral
TASTE
Fruity, Creamy
ALTITUDE: 600-900 m
VARIETAL: Fuding Da Bai
HARVEST: Spring, 2025
White tea technology is one of the oldest tea processing techniques on earth when tea was considered a medicine. White tea is prepared according to a special technology of natural withering and drying, while maintaining its rich internal content with substances such as active enzymes, polyphenols, etc. Due to the special cultivars, climate, quality of the tea leaves, and low level of oxidation, this type of tea provides maximum vitamins and microelements. The highest quality white teas are made from spring young buds and leaves, traditionally dried under the sun.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 70-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 75 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
ABOUT
Fuding Gong Mei is a traditional white tea produced in Fuding, in China. It is made from more mature leaves, typically harvested later in the spring compared to higher-grade white teas. The material often includes larger leaves with fewer buds, resulting in a tea with a more developed and structured profile.
The production follows the classical white tea method, involving minimal processing without rolling or shaping. After harvesting, the leaves undergo controlled withering and slow drying, traditionally under natural conditions, allowing gradual moisture reduction while preserving the internal structure of the leaf. Due to the maturity of the material, the leaves develop a slightly higher level of natural oxidation, contributing to a deeper and warmer character.
Gong Mei occupies an important place within white tea culture as a more robust and accessible expression of the category. It is valued for its fuller body, stable structure, and evolving character, often suitable for aging. The tea offers a balanced profile where gentle sweetness is combined with notes that may develop toward fruity, woody, and honeyed directions over time, reflecting both the raw material and traditional processing approach.
TERROIR
Gong Mei is cultivated in the coastal mountainous areas of Fuding, located in China. The region is characterized by a humid subtropical climate with regular rainfall, moderate temperatures, and high air humidity, creating stable conditions for continuous tea growth beyond the earliest spring harvest. Compared to early-picked teas, later harvest conditions allow the leaves to develop more fully, increasing structural compounds while maintaining balance.
The terrain consists of rolling hills and low to mid-elevation mountains, with well-drained, slightly acidic soils rich in organic matter. These soils support steady plant growth and allow the development of larger, more mature leaves without excessive stress. This contributes to the density and structure of the raw material, which is essential for the fuller body and stability associated with Gong Mei. Microclimate factors such as humidity, cloud cover, and diffused sunlight continue to influence leaf composition throughout the growing season. While amino acid levels are lower compared to early spring buds, the gradual increase in polyphenols and aromatic compounds creates a more structured and deeper profile. This balance is reflected in the tea as a combination of mild sweetness, gentle astringency, and developing fruity and woody notes.
Another important aspect is the interaction between natural conditions and traditional practice. Harvesting is carried out at a later stage of leaf development, requiring careful selection to maintain quality and consistency. Combined with minimal processing and slow drying, this ensures that the final tea expresses both the character of its origin and the natural evolution of the leaf material.
ORGANOLEPTICS
The dry leaf consists of larger, more open leaves with occasional buds, displaying a mix of green, olive, and light brown tones, reflecting a more mature harvest. The aroma of the dry leaves is warm and slightly deeper, with notes of dried hay, light wood, and a subtle fruity sweetness. In a preheated teapot, the leaves open gradually from the first infusion, releasing a rounded and expressive aromatic profile, where gentle vegetal tones are complemented by soft honeyed and lightly woody nuances. As the infusion develops, the aroma becomes more integrated, combining mild fruit-like sweetness with a warm, slightly earthy depth.
The aroma of the liquor is soft and layered, with a combination of gentle sweetness, light woody tones, and subtle dried fruit nuances. The taste is smooth and fuller compared to earlier white teas, with a light to medium body and a мягкий, rounded texture. A natural sweetness forms the base of the profile, supported by mild astringency and gradually developing notes of dried fruit, light wood, and a hint of honey. The structure is stable and balanced, offering both clarity and depth. The aftertaste is clean and moderately long, with a returning sweetness and a soft, warming impression. In the empty cup after drinking, a delicate sweet and slightly woody aroma remains, leaving a calm and mature final impression.
Fuding Gong Mei is a traditional white tea produced in Fuding, in China. It is made from more mature leaves, typically harvested later in the spring compared to higher-grade white teas. The material often includes larger leaves with fewer buds, resulting in a tea with a more developed and structured profile.
The production follows the classical white tea method, involving minimal processing without rolling or shaping. After harvesting, the leaves undergo controlled withering and slow drying, traditionally under natural conditions, allowing gradual moisture reduction while preserving the internal structure of the leaf. Due to the maturity of the material, the leaves develop a slightly higher level of natural oxidation, contributing to a deeper and warmer character.
Gong Mei occupies an important place within white tea culture as a more robust and accessible expression of the category. It is valued for its fuller body, stable structure, and evolving character, often suitable for aging. The tea offers a balanced profile where gentle sweetness is combined with notes that may develop toward fruity, woody, and honeyed directions over time, reflecting both the raw material and traditional processing approach.
TERROIR
Gong Mei is cultivated in the coastal mountainous areas of Fuding, located in China. The region is characterized by a humid subtropical climate with regular rainfall, moderate temperatures, and high air humidity, creating stable conditions for continuous tea growth beyond the earliest spring harvest. Compared to early-picked teas, later harvest conditions allow the leaves to develop more fully, increasing structural compounds while maintaining balance.
The terrain consists of rolling hills and low to mid-elevation mountains, with well-drained, slightly acidic soils rich in organic matter. These soils support steady plant growth and allow the development of larger, more mature leaves without excessive stress. This contributes to the density and structure of the raw material, which is essential for the fuller body and stability associated with Gong Mei. Microclimate factors such as humidity, cloud cover, and diffused sunlight continue to influence leaf composition throughout the growing season. While amino acid levels are lower compared to early spring buds, the gradual increase in polyphenols and aromatic compounds creates a more structured and deeper profile. This balance is reflected in the tea as a combination of mild sweetness, gentle astringency, and developing fruity and woody notes.
Another important aspect is the interaction between natural conditions and traditional practice. Harvesting is carried out at a later stage of leaf development, requiring careful selection to maintain quality and consistency. Combined with minimal processing and slow drying, this ensures that the final tea expresses both the character of its origin and the natural evolution of the leaf material.
ORGANOLEPTICS
The dry leaf consists of larger, more open leaves with occasional buds, displaying a mix of green, olive, and light brown tones, reflecting a more mature harvest. The aroma of the dry leaves is warm and slightly deeper, with notes of dried hay, light wood, and a subtle fruity sweetness. In a preheated teapot, the leaves open gradually from the first infusion, releasing a rounded and expressive aromatic profile, where gentle vegetal tones are complemented by soft honeyed and lightly woody nuances. As the infusion develops, the aroma becomes more integrated, combining mild fruit-like sweetness with a warm, slightly earthy depth.
The aroma of the liquor is soft and layered, with a combination of gentle sweetness, light woody tones, and subtle dried fruit nuances. The taste is smooth and fuller compared to earlier white teas, with a light to medium body and a мягкий, rounded texture. A natural sweetness forms the base of the profile, supported by mild astringency and gradually developing notes of dried fruit, light wood, and a hint of honey. The structure is stable and balanced, offering both clarity and depth. The aftertaste is clean and moderately long, with a returning sweetness and a soft, warming impression. In the empty cup after drinking, a delicate sweet and slightly woody aroma remains, leaving a calm and mature final impression.
WHITE TEA
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