Gongmei Tea

[Features of Gongmei Tea]
High quality Gongmei Tea has a distinctive bud, with an abundant of white pekoes. The dried tea colours verdent green. When brewed the soup tinges orange or dark yellow. Its leaf base is neat, well-spaced, soft and bright. Viewed in the light the leaves can been seen through and found the midrib red. The soup tastes mellow, refreshing and purely fragrant.

[Gongmei Tea-Attributes]

Generally among the tea variety used for producing Gongmei are Fuding Dabaicha tea, Fuding Dahaocha tea, Zhenghe Dabaicha tea and sexual groups of Fuda and Zhengda tea. Tea picking standard for Gongmei is one bud and two or three leaves, with tender buds and strong buds required. It's basically the same with White Peony tea in primary and fine processing as well as contents and health effects, while the difference lies in the sensory quality.

[Making Method]
Making method of white tea is basically similar with that of green tea. Since white tea belongs to non-fermented tea which is not twisted during production process, so its steep time is a bit longer than that of green tea. Besides, white tea does not need boiling water as Tieguanyin does. To the contrary, lukewarm water can make white tea taste and smell better.
The water temperature shall not be too high, suitable at around 90℃ (refers to temperature of water which cools down after being boiled)
Tea amount shall be decided to drinker's like. Glass cup or ceramic whiteware cup can be used.
Warm up the cup (To release the tea fragrance)
Put tea into the cup and infuse a little hot water to warm it up. After the tea leaves fold, add water to 70% full of the cup. It’s drinkable when water cools down.