Premium Flower fragrance Gong Mei 2014 No.228

Premium Flower fragrance Gong Mei 2014 No.228

nicely aged, loose leaf white tea
smoothing sweet fragrance and sour cherry notes
brings a calm, collected state and a sense of fine action
花香特级贡眉 – Hua Xiang Te Ji Gong Mei

福鼎 福建 - Fuding
Fujian province, China

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It’s an alluring mystery, what makes a tea more exciting, deep and elegant than others in the same category.
The tea bushes in this garden are over 70 years old, planted around 1950. Usually white teas get pressed into cakes for aging, but our producer’s most exciting teas are aged in loose form. Perhaps the pressing tires the most delicate leaves a little, so that the elegance is better preserved without it?
Whatever the case, this white tea made a huge impact on our mood the other day. It brought a calm, deep, collected state and a sense of fine action. Like for a brief moment, we understood the world a little better. An extremely exciting state. And yet it was slow to reveal itself at first. In the name, huaxiang means flower fragrance.

Tasting notes:
Sweet woody, honey scent.
Brewed at 90 degrees for 50 seconds until the third infusion, where it started to open up.
4th infusion 95 degrees for 1 minute, slight coconut and honey notes.
Brings a sense of space, relaxation, smoothing.
Notes of raisin, vanilla and sour cherries, the mouthfeel is cool, minty.
5th brew at 95 degrees, candied walnut notes.
“We feel it widening the horizon around us.”

Preparing Instructions:

Quantity: 6-7 gramm per 150ml.
Water temperature: 90-95ºC. From fresh spring water or filtered water.
Brewing time: 40-50…seconds
Infusions: 6-8

Boiling Instructions:

Quantity: 6-8 gramm per 500ml, place it in a cooking pot or glass teapot
Method: take 6-8 grams of dry tea, put into the cooking pot, add cool water to steep for 10 minutes, and then slow cooking, for about 20 minutes. After boiling and cooking the tea soup will have an amazing date fragrance, according to the locals.. According to personal taste the cooking time can be extended.

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