Fulfilled by our friends at Tea and Whisk
Getting good white tea from the right year is vital. But it's not everything, of course. The material of the white tea is just as important as the harvest year. Just like wine, you can't age bad wine no matter how good the harvest year is. The same goes for white tea. Good white tea should taste very clean and have a thick mouthfeel and texture. You should feel very satisfied after drinking a sip of this tea. When you oversteep a good white tea, they don't get bitter as easy, which means that in a few years this white tea would be impossible to make bitter. That's how good this white tea is - and it will only get better with age.
Gongmei white tea is one of the most popular white teas that is usually pressed into a cake. The quality of tea leaves is very important to get the best white tea that ages well. We typically prefer a white tea that has been aged for at least seven years to get rid of the young, raw, and grassy flavor from the younger white teas. But this one seems to be maturing already, even though it has only been aged four years. And because it's only been aged for four years, the tea has so much potential, making it a fantastic investment to buy the cake and enjoy it in the future. We can't wait to see how the white tea tastes in two or three years. This white tea will make one of the best investments for those who want to start aging their first white tea. This gongmei white tea has a lot of potentials and I am excited to see how it develops over time.
Notes: Cherry Jam, Chrysanthemum, Oak
Gongfu brewing recommendations:
Use 5g of this tea in a gaiwan. Rinse the tea with boiling water real fast. After rinsing the tea. Steep the using 205F water for about 30 seconds for your first infusion. Once the tea leaves open up, you can steep for about 5-10 seconds on your second infusions. Add an extra 5 seconds for each additional infusion. You should be able to get at least ten infusions.