Fujian
White Tea
Spring & Summer
Withering & Drying
Gong Mei, meaning 'Tribute Eyebrow,' is a traditional Chinese white tea from Fujian Province. Made from older leaves and stems of the Da Bai Cha or Shui Xian cultivars, it offers a fuller body, richer flavor, and a slightly earthier profile compared to Silver Needle or White Peony, yet retains the gentle, nuanced qualities of white tea.
Gong Mei (贡眉), literally translating to "Tribute Eyebrow," is a traditional Chinese white tea primarily produced in Fujian Province. It occupies a unique place in the white tea hierarchy, positioned between the more delicate Bai Hao Yin Zhen (Silver Needle) and Bai Mu Dan (White Peony) and the more robust Shou Mei.
Unlike Silver Needle, which uses only the finest buds, or White Peony, which incorporates one bud and one or two young leaves, Gong Mei is crafted from older leaves and sometimes includes stems from the Da Bai Cha (Big White Tea) or Shui Xian (Water Sprite) cultivars. This composition gives it a more complex and fuller-bodied flavor profile.
The name "Gong Mei" suggests its historical significance, implying it was once offered as tribute. While perhaps not as prestigious as Silver Needle, Gong Mei is valued for its distinctive character: a balance of the gentle nature of white tea with a more pronounced, earthy, and sometimes slightly sweet flavor. It offers excellent value and a different perspective on white tea appreciation.
Subtle, earthy, slightly sweet, hay, dried herbs
Fuller body, richer, earthier, slightly sweet, clean finish
Clean, earthy, with a lingering, gentle sweetness
The history of Gong Mei is deeply rooted in the white tea traditions of Fujian Province, particularly in areas like Fuding and Zhenghe, which are also famous for Silver Needle and White Peony. Its exact origins are less documented than its more prestigious cousins, but it has been part of the regional tea culture for generations.
Gong Mei likely emerged as a practical way to utilize tea leaves that were not quite tender enough for Silver Needle or White Peony but were still of good quality. By incorporating older leaves and stems, tea producers could create a distinct product with its own character and market niche.
The name "Gong Mei" (Tribute Eyebrow) suggests a historical connection to tribute teas, although this is less emphasized in modern times. It represents a continuation of traditional Fujian white tea craftsmanship, utilizing specific local cultivars and processing methods passed down through generations.
"In Gong Mei, we find the earthy wisdom of Fujian's tea gardens, where every leaf tells a story of tradition." — Ancient Tea Saying
Part of Fujian's traditional white tea production, likely emerging alongside Silver Needle and Bai Mu Dan.
Establishment as a distinct category within Fujian white teas.
Standardization of processing methods and regional recognition.
Appreciation for its unique character and value within the white tea spectrum.
Leaves are hand-picked, often using standards that include older leaves and stems from the Da Bai Cha or Shui Xian cultivars. Harvesting typically occurs in spring and summer, after the more prestigious early spring harvests for Silver Needle and Bai Mu Dan.
Fresh leaves and stems are spread out in thin layers on bamboo trays or withering racks in well-ventilated areas, often outdoors in natural sunlight or indoors with controlled airflow. This slow, gentle process removes moisture content and allows minimal oxidation, developing the tea's subtle flavors and aromas.
Once withered, the leaves are dried to a moisture content of 5-7% to halt any further changes and stabilize the tea for storage. This can be done naturally in the sun or using low-temperature dryers. Care is taken to preserve the character of the leaves and stems.
The finished, dried tea is sorted to remove any non-conforming material and graded. Gong Mei will typically contain a mix of leaves and stems, with grading based on uniformity and quality.
Natural Sun Withering Process
"The craft of Gong Mei lies in finding beauty in the humble leaf, transforming simplicity into depth." — Master Tea Maker
Use water at 80-85°C (176-185°F). Slightly cooler than boiling to preserve delicate flavors.
First infusion: 2-3 minutes. Subsequent: Adjust to taste.
Use 3-5 grams of tea per 150-200 ml of water.
Use soft, filtered water for the best results.
Allows appreciation of the liquor's pale color and leaf movement.
Can be steeped several times, with flavors evolving.
Focus on the unique, earthy, and slightly sweet character.
Its gentle nature makes it suitable for evening consumption.
In TCM, Gong Mei, like other white teas, is generally considered to have a cool nature with sweet properties. It is believed to clear heat, detoxify the body, nourish yin energy, and promote healthy skin.
The tea is traditionally recommended for reducing internal heat, improving digestion, and supporting overall well-being, especially during warmer seasons. Its inclusion of stems may add slightly different energetic properties.
As a white tea, Gong Mei contains significant levels of catechins (especially EGCG), L-theanine, and antioxidants. The use of older leaves and stems may influence the specific compound profile.
Research on white tea suggests potential benefits for immune function, cardiovascular health, weight management, and providing antioxidant and anti-inflammatory benefits.
Rich in catechins, neutralizes free radicals
Caffeine and L-theanine provide focused alertness
May support healthy cholesterol and circulation
Can boost metabolism and fat oxidation
Traditionally used to promote healthy digestion
Natural compounds may reduce harmful bacteria
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 15-25mg | 3-5% |
| Antioxidants (Catechins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Fluoride | Moderate-High | Supportive |
| Minerals (Potassium, Magnesium) | Trace | Minimal |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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Yue Guang Bai, meaning 'Moonlight White,' is a distinctive Chinese white tea from Yunnan Province. Made from the large-leaf Yunnan tea varietal, it features a unique appearance with white undersides and dark green tops, offering a sweet, floral, and honey-like flavor profile.
Shou Mei is a traditional Chinese white tea from Fujian Province. Made from older leaves and stems of the Da Bai Cha or Shui Xian cultivars, it offers a fuller body, richer flavor, and a slightly earthier profile compared to Silver Needle or White Peony, yet retains the gentle, nuanced qualities of white tea.
Gong Mei, meaning 'Tribute Eyebrow,' is a traditional Chinese white tea from Fujian Province. Made from older leaves and stems of the Da Bai Cha or Shui Xian cultivars, it offers a fuller body, richer flavor, and a slightly earthier profile compared to Silver Needle or White Peony, yet retains the gentle, nuanced qualities of white tea.
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