Gongmei Tea

I. Name Origin: The name combines "Gong" (Tribute), as it was historically offered to the emperor, with "Mei" (Eyebrow), describing the appearance of the processed leaves from Fujian's mixed-variety tea bushes (Caicha), which resemble long, curved eyebrows.

II. Production Regions: Traditionally produced in Jianyang (its birthplace in Zhangdun Town), Zhenghe, and Fuding in Fujian Province.

III. Historical Background: With production history dating to the Qing Dynasty when it was a tribute tea, its modern identity was defined by the 2017 National Standard, which mandates exclusive use of "population variety" (Caicha) shoots. This distinction separates it clearly from Shoumei and solidifies its status as a unique traditional category.

IV. Processing Technique: Harvests one bud with two or three leaves, including tender stems. It undergoes classic white tea processing: primarily indoor natural withering and low-temperature drying, without frying or rolling, to preserve the delicate, characteristic flavor of the Caicha variety.

V. Quality Classification: Graded into four levels: Superfine, Grade 1, Grade 2, and Grade 3. Supergrade has obvious buds, abundant pekoe, and curled leaves, yielding a clear, sweet, and brisk taste. Lower grades have flatter leaves and a mellower, thicker taste, developing pronounced jujube and herbal notes after aging.

VI. Brewing Method: Brew in zisha clay or gaiwan with boiling water. First infusion 10s; longer steeps enhance aged character.

VII. Storage Method: Like all white teas, it must be stored sealed, away from light, in a cool, dry, and odor-free environment. Due to its raw material characteristics, Gongmei has excellent aging potential, developing a smoother, sweeter taste and complex aromas like dried jujube and Chinese herbs over time.