2013 Gong Mei White Tea Cake

2013 Gong Mei White Tea Cake: A Thirteen-Year Aged Fuding Classic

Pressed in 2013 and aged for more than a decade in Fuding, Fujian, this Gong Mei cake is a faithful example of how the Tribute Eyebrow grade develops character over time. Gong Mei leaves are larger and carry more stem than Silver Needle or White Peony, which gives this tea a richer body and makes it well suited to ageing.

What Makes This Cake Distinctive

• 2013 raw material – picked from established Fuding tea gardens in a growing season with good spring rainfall, then pressed into a cake (available as 350 g and 700 g).
• Gong Mei variety – the leaves are broad with a balanced bud-to-leaf ratio, carrying a dense set of internal compounds that age well.
• Ageing character – over more than a decade, the aroma has shifted from fresh grassiness toward aged, downy and faint floral notes.

Tasting Notes

Brewed, the liquor is a warm amber with a mellow, full mouthfeel. The flavour shows the fresh character of the original leaf alongside the smoothness that only time adds, and the aftertaste lingers on the palate. It drinks comfortably on its own and also stands up well to boiling, which draws out additional sweetness.

How to Brew and Store

Use 5 g of tea per 150 ml of water. For gongfu brewing, start around 95°C with a quick rinse, then 20–30 second infusions. The leaves also respond well to simmering on the stove. Store the cake in a cool, dry, odour-free place; the cake format keeps the tea well protected and easy to break by the piece.