Gong Mei Cake

The classic imperial tribute has here become a tribute to the art of white tea itself: pressed into a round bing cha, the fresh leaves slowly oxidise and evolve in flavour. After five years of ageing in China, the contrasting assortment of large leaves, narrow stems, and fuzzy buds are still crisp and almost tart, producing a top note of green apple and the clean spiciness of ginger and mint, though this can be expected to mellow with further storage. Already present is the rich honeyed aroma and mouthfeel that marks a developing white tea of quality, and it can be enjoyed for a surprising number of infusions.

We suggest it as an excellent choice for white tea lovers both experienced and novice to age, letting its already formidable qualities transform with time. It's also an ideal tea for accompanying food: try quince paste for a one-to-one match, or salty appetisers for a contrast.

Enjoy our video review of this Gong Mei Cake, where we examine the nuances of ageing white teas.

Gong Mei 2016 Bing Cha: A White Tea Cake Meant for Ageing
  • ORIGIN:  Taimushan, Fangjiacun, Fuding, Ningde, China
  • MEANING:  Tribute eyebrow (gong mei)
  • CULTIVAR:  Fuding Da Bai Hao
  • HARVEST TIME:  15 April 2016
  • TASTE:  Green apple, wild honey, ginger


  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 4 min
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 7 infusions: 45, 45, 60, 60, 60, 90, 120 sec

For best results with gongfu cha, brew in a traditional gaiwan or in a Yixing teapot.