Gong Mei (貢眉)

archetype: Imperial scribe

An imperial scribe in a quiet study: an even sweetness, a measured aroma, a soft breath of silk.

History

Gong Mei — 'tribute eyebrow' — is made from the Xiao Bai Cha cultivar (a small-leaf white bush, distinct from the Da Bai Cha used for Yin Zhen and Bai Mu Dan). The leaf is finer, the profile more refined. Once Gong Mei was cheaper than Shou Mei but was positioned as 'tribute to the emperor' — hence the name. Today a good Gong Mei is valued for the subtlety and precision of its taste, without showiness.

Terroir

The standard is the leaf of small Xiao Bai Cha bushes, mostly from the village of Taimu in Fuding.

Leaf

white honey, meadow herbs, vanilla, a thin sweetness measured, long, leaving a warm silk in the throat

Properties

rich in antioxidants and theanine; very gentle stimulation, suits a sensitive nervous system light, warm, measured; felt as 'a straight back in an armchair' moderate (25–40 mg)

Brewing ritual

a 150 ml gaiwan; 90 °C; 5 g / 150 ml. 18s — an even honey, meadow herbs; 22s — the peak: vanilla, a thin sweetness; 30s — a measured note, a long calm finish; 50s — a late trail — warm silk.

When to drink

day and early evening. spring and autumn. for quiet writing, for precision, before composing an important text