Fuding aged Gongmei 2014
An aged white tea from Fuding in Fujian Province in southern China. The Chinese name is Gongmei White Tea. This tea was harvested in 2014 and has been through an aging and refinement process since then.
The aged white tea comes from an altitude of approx. 600 m from Mount Tai Mu (Tai Mu Shan) in Fuding, China. The ingredients for this tea (Pai Mu Tan and Shoumei) were harvested in spring and autumn.
What is Gongmei White Tea?
Gongmei is a white tea with mostly large, ripe leaves and a small proportion of tea buds. According to a new national Chinese standard dated May 1st, 2018, Gongmei must be made from a native tea variety from Fujian called Xiao Cai Cha or Qun Ti Zhong, while other white teas from Fuding such as Silver Needle, Pai Mu Tan and Shou Mei can be made from the native variety or a modern variety called Da Bai.
Gongmei white tea before May 1st, 2018 was only a term for the quality class of white tea , which means that the tea has a slightly lower quality class than Pai Mu Tan and a higher quality class than Shoumei (the quality levels from high to low are Silver Needle , Pai Mu Tan, Gongmei, Shoumei) and it could be of the Da Bai Hao variety or Xiao Cai Cha, the native variety.
This Gongmei 2014 is made from the Da Bai Hao variety.
How does this white tea taste?In terms of taste, this aged tea is a special pleasure that cannot be compared with few other varieties. There are nuances of wood and Earth, as fresh floral. Also is a distinct sweetness like Jujube dates noticeable. If you with medicinal herbs from China familiar, you will find similar flavor elements in this gongmei as well.
Making an aged white tea
In a mocha machine
We recommend this aged white tea and all aged white tea in general to be prepared in a mocha machineas they are used for coffee. This gives you a particularly strong aroma and a unique taste profile.
To do this, simply add the tea leaves to the bowl in which you would normally put coffee. Try to get the bowl really full, about 2 cubes. The more tea you take, the more intense the infusion will be. You can prepare this tea in a mocha machine at least 8 times. The first brew can be light because the tea takes time to activate, from the second time the taste becomes more intense and sweeter.
Traditional Chinese Method (Kungfu Cha / Gongfu Cha)
You can of course also use this white tea after the Gongfu method prepare:
- Use water that is 100 ° C.
- Use enough tea and brew it in a gaiwan or a small teapot (we recommend 1 cube for 100 ml of water).
- Let the tea steep for 4-5 minutes. This white tea never becomes bitter.
- You can make this tea at least 6 times.
Traditional European method
This Gongmei aged white tea will become very sweet and never bitter if you let it steep in a teapot for a few hours (2 pieces per 500 ml of water). The longer the steeping time, the thicker the consistency and the sweeter the taste will be.
Why is the price of this tea increasing?
The price of this tea is higher than before, because the older a white tea is, the more valuable it becomes. The Chinese say a year old white tea, a three year medicine and a seven year old sweetheart. This April 2014 Gongmei is more than just tea, it is on the way to becoming a treasure.