A relatively new phenomenon in the tea world, aging white teas—not just pu-erhs—has become more common. The complexity of flavor and fragrance that comes with time can be attributed in part to white teas’ slight amount of oxidation. This compressed cake (a form also most often found in the pu-erh category) was produced in Fujian in 2015, and is a delight to behold and savor. Unlike the delicate Silver Needle and lighter White Peony teas, Gong Mei is made with a blend of young buds and more mature leaves from later in the season, resulting in a syrupy brew with deeper flavors than you might expect for a white tea. To prepare, gently flake off a small portion of leaves, and steep with water below boiling. The nectar-sweet aroma and floral, lightly spicy flavor lasts through several infusions. Country: ChinaRegion: FujianTasting Notes: nectar, cinnamon, honeysuckleYear of Production: 2015 360 g -- 185º F 3-5 grams, 2-3 minute steep ½ full, 1 minute steep
