Silent Tribute
Tiny, tidy, and quietly powerful, these 1–1.5 g pressed mini cubes turn convenience into craft. Each measures out your session with a satisfying snap, then opens into silk-smooth amber layered with apricot, jujube, and wildflower honey. This aged white tea was grown at 900 m in Guan Yang, Fuding, where cool nights and rocky soils lend a clean mineral line that keeps sweetness poised. Semi-wild bushes — left to root deep without fertilizer push — pull up trace elements that read as sandstone on the finish. Rested in Fuding’s humid sea air before pressing, the tea shows round fruit now and the calm, composed structure that invites long cellaring. Drink it today for gentle comfort, or tuck a sleeve away and watch the fruit turn deeper and spicier with time.
Craft & origin
Gong Mei is a leaf grade, not a tea plant variety; it signals a leafier spring pluck prized for body and orchard-fruit aroma. Here, spring 2021 shoots were sun-withered on woven bamboo mats until green edges relaxed. A brief indoor rest let enzymes mellow, then low-temperature baking fixed the tea without tipping into roast — a choice that preserves floral notes over toastiness. The loose leaves matured for nearly two years in Fuding’s naturally humid, coastal climate, where slow oxidation rounds youthful angles into amber sweetness. In 2023 the material was gently steamed and pressed into neat, single-serve cubes, a format that steadies oxygen exchange and helps aroma stay bright. Known locally as Ye Sheng Gong Mei, this Fuding white tea reflects its growing environment (soil, altitude, climate) and how it shapes taste: high elevation keeps days mild, nights cool, and flavors focused. Expect an easy, consistent ritual from the cube format and a cup that shows why aged white tea rewards patience without demanding ceremony.
Aging potential
White tea evolves gracefully when stored away from strong smells and sunlight. Three to four years often marks the shift from grassy youth to ripe fruit while tannins stay soft. These compact cubes continue that arc at a measured pace, inviting both immediate pleasure and future discovery. Larger leaves carry more polyphenols, so Gong Mei’s leafier make develops nuance — medlar, candied citrus, gentle woods — rather than only sweetness. The semi-wild origin adds a mineral frame that keeps the profile lively as it deepens. Whether you open one now or cellar the lot, this aged white tea offers steady, elegant transformation.
FAQ
Is Gong Mei a grade or a tea plant variety?
Gong Mei is a grade based on bud-to-leaf ratio, not a tea plant variety. It indicates a leafier pluck with satisfying body and fruit-leaning aroma.
Why press the tea after it rested loose?
Early loose-leaf rest lets green notes fade cleanly. Later pressing slows oxygen exchange, guiding development toward dried-fruit sweetness while keeping aromatics intact.
How does high elevation shape the cup?
Mild days and cool nights slow leaf growth. Plants build more sugars and amino acids, which translate as honeyed depth and smoother texture in the liquor.
What does “semi-wild” actually mean here?
Bushes grow untended without fertilizer push. Deep roots explore rocky soil, drawing trace minerals that show up as a gentle, stone-like finish.
What storage suits long-term cellaring?
Use breathable paper or cloth, dark cupboards, stable room temperature, and neutral odors. Avoid sealed plastic and fridges; subtle airflow helps white tea mature evenly.