One misty morning, Sifu Lao Cha and his young disciple sat under a plum tree, sipping tea. After a few sips, the disciple asked: – "Master, this tea is nothing like I've tried before! What is it?!"
Sifu chuckled. – "This is the good old Gong Mei, but crafted in Yunnan from Qing Xin leaves – a Taiwanese Oolong cultivar. These leaves, like wandering monks, traveled far to find their home in the Yunnan's mountains."
– "But how come it tastes like cinnamon and apples?!"
– "Ah," – said Lao Cha, eyes twinkling. – "Qing Xin is playful. When made into white tea, it borrows warmth from the sun and sweetness from the land. That's its charm."
– "Teacher, this tea is like a traveler's story!"
Sifu smiled. – "Exactly. Now pour me another cup."
This 100g Gong Mei white tea cake offers a fascinating mix of origins and flavors. Grown and produced in Yunnan, it uses the Qing Xin (青心) cultivar. This Taiwanese Oolong variety isn't normally associated with white tea. The result is truly distinctive: Sweet and aromatic, this tea brings together warm cinnamon and apple taste notes with a honey fragrance.
This White Tea has an additional twist that makes it quite unique. In the crafting process, the tea undergoes gentle bruising (做青 – Zuo Qing), a technique reserved for Oolong tea production. This step introduces a slight oxidation to the leaves, brings out their natural sweetness, and gives the tea a soft, rounded flavor with a wonderfully long-lasting aroma.
Following this, the leaves are very gently rolled (揉捻 – Roug Nian), a step designed to activate the juices within the leaves. These juices are what give the tea its full flavor and aromatic complexity. This combination of techniques lends the tea its unique profile – an inviting sweetness and a honey-like fragrance that lingers long after brewing.
The minds behind this tea, Mr. Yang and Mr. Zhang, our old friends, are tea farmers based in Pu-er, Yunnan, with a knack for experimentation and pushing boundaries. They brought Qing Xin from Taiwan, combined it with their knowledge of Yunnan's terroir, and created something genuinely unique – familiar yet new. Their approach is thoughtful and, at the same time, playful, and it shows in the teas they produce.
The cake's compressed form makes it practical for storage and aging. If you have the patience to let it age, the flavors will evolve over time, but even fresh, it's already a rewarding experience. The balance of the tea's fruity and spiced notes and natural sweetness makes it a very satisfying brew.
- Place of Origin: Jinggu, Pu'er, Yunnan, China
- Altitude: 1100m
- Harvest Time: April 2024
- Pressed: November 2024
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Picking Standard: 1 bud & and 2-3 leaves
- Aroma: Cinnamon, wildflowers, honey
- Taste: Cinnamon, apples and peaches
- Cultivar: Qing Xin (青心), aka Ruan Zhi and TRES #17
Brewing guidelines:
200℉ / 95℃ 
1g per 50ml 
3-5min
1g per 20ml 10sec + 5sec for each subsequent infusion