Gong Mei Bingcha

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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. 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: China
Region: Fujian
Tasting Notes: nectar, cinnamon, honeysuckle
Year of Production: 2015

360 g


Brew temperature    185º F
Western style brewing    3-5 grams, 2-3 minute steep
Gaiwan style brewing    ½ full, 1 minute steep

Customer Reviews

Based on 1 review
Hi Stanlee, So glad you're enjoying the bingcha! Even though it's a white tea, I'd recommend storing it as you would any other pu-erh or fermented tea; some airflow will be beneficial, as it will continue to interact with the natural microbial atmosphere and the flavor and fragrance evolve over time. Try storing it loosely wrapped, in the original paper, in a dark place, away from any strong odors. More info on general pu-erh storage can be found here: https://www.inpursuitoftea.com/tea-blog/pu-erh-storage-aging Enjoy-