Description
This gong mei cake was harvested in autumn, during the time of year with a large temperature difference between day and night. Sunlight during the day allows the leaves to fully photosynthesize and accumulate abundant aromatic substances, while the sharp drop in ambient temperature at night allows the tea to produce more pectin and soluble sugar, adding to this tea’s notable sweetness. Compared to shou mei picked in spring, this tea from an autumn picking has a wider spread of colors, mainly in yellowish brown and dark green.
The tea leaves awaken and stretch to their full size in the hot water, with the substances inside gradually melting into the liquid. The first infusion is usually weak due to the taste still needing time to come out, but the sweetness is definitely there and spreads across your tongue even as you swallow. In later steeps the taste strengthens and becomes full, with its soft, smooth, pleasant aroma. A cup of shou mei is perfect for a hot summer, cold winter, and anything in between.
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