Fuding Gong Mei White Tea Cake 2017

This white tea cake was picked in 2017, and is as such a relatively young white cake. The liquor brews a light, bright yellow with a sweet jujube fragrance, and a smooth taste. The scent grows with later infusions, and the floral flavor begins to come out beneath the pekoe aroma. This tea also retains a bit of a grassy taste due to its short aging time. It is perfect for a cold winter day, bringing you a warm comfort.

	Cup Method		Chinese Gongfu Method
	Teacup: 12oz / 355ml		Gaiwan: 3.8oz / 110ml
	203℉ / 95℃		203℉ / 95℃
	5g Tea		5g Tea
	Brewing time: 3 - 5 mins		7 steeps: rinse, 25s, 35s, 45s, 60s, 80s, 100s, 140s
			Rinse time is around 5 seconds

Chaitou Shan Tea Garden is located in Fuding, which is known as the hometown of white tea. The plantation is almost always blanketed with fog, providing the perfect conditions for the tea bushes to accumulate a wide variety of microminerals and nutrients. The soil here is rich red and yellow in color, signifying an abundance of important organic material. The tea species mainly grown here is the Fuding Dabaihao variety.

This gong mei cake was produced in Fuding, a famous center of tea production located in northeastern Fujian Province. This area is of the subtropical monsoon climate characteristic of coastal areas, with an average annual temperature of 18.5C and rainfall of around 1661mm.

Fuding Cai Cha, also known as "Tucha", refers to the local sexually reproduced group that plants tea trees. Cai Cha comes in several kinds and does not relate to a specific tea tree variety. It is the collective name for tea plants that reproduce and flourish in a certain area. When compared to Fuding Dabai tea and Dahao, it is picked 7-10 days later. The leaves are tiny and uniform, with a light flowery scent. Tea brewed from this tea shrub has a subtle flowery scent and a mellow, sweet flavor.

Gong Mei White Tea must be created from the young buds of Cai Cha tea tree kinds using particular techniques including as withering, drying, and plucking, according to the 2018 revised standards of "GB/T22291-2017 "National Standard for White Tea" 3.3.

Tea has been grown in Fujian for centuries as an ever-important staple of commerce and trade throughout ancient China. Originally, the process of drying the leaves was followed by a variation of hot-air drying and sun-drying, a meticulous step intended to remove excess water from the leaves to ease the preservation process and preserve the tea for sale.