W-CN-004

Gong Mei

贡眉

Medium-grade leaf white, from Fujian, China.

White tea

Gong Mei is strongest on sweetness, smoothness and body. Typical tasting words: honeysuckle, peach, honey, cut hay. Historically made from indigenous local Xiao Bai bushes to supply imperial tribute, sitting between Peony and Shou Mei in grade. Combines delicate floral sweetness with full leaf structure, favoured by collectors for gradual cellar ageing.

Also known as Gongmei and Tribute Eyebrow.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency1umami1brightness2body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral2fruity3vegetal1marine0nutty1toasty0malty0honey3spicy0woody1earthy1smoky0creamy0citrus0stone fruit2tropical0cocoa0caramel0

Facts

Origin: Fujian, China
Plant: Camellia sinensis var. sinensis, Xiao Bai or Caowu
Harvest: late spring
Elevation: mid
Oxidation: 10 to 20%
Roast: unroasted
Leaf: bud and leaf
Price band: affordable
Availability: fairly common
Ageing: made for ageing
Forgiving to brew: 5 of 5
L-theanine: low

Made by: plucking, then indoor and sun withering, then drying.

Caffeine

A cup of Gong Mei carries a typical estimate of 30 mg of caffeine, within a range of 20 to 40 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	85 to 90 °C	3 min, 4 min, 5 min
Gongfu, 100 ml	4.5 g	85 to 95 °C	20 s, 25 s, 35 s, 50 s, 75 s, 100 s
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 7 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
afternoon
social
relaxing

Pairs with pastry, nuts and poultry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.