白茶 — Gōng Méi
贡眉
2024年春季福鼎粗叶白茶，压制成砖方便从容陈化 — 经过两年，柔和的蜂蜜与温润的干草香气已逐渐展现。
$96USD · 200 g
2024年春天，陈惠仪拜访了太姥山山坡上的一个小合作社。较粗老的茶叶 — 即 gōng méi 级别 — 通常以平实价格出售，但她看出其潜力。她没有将其作为散茶销售，而是决定将原料压制成砖。灵感取自 pǔ’ěr，但调整以适用于白茶：轻蒸并精准施压，以保留叶片结构，同时让其经历缓慢温和的发酵。
回到她在广东的仓库，茶砖被堆栈在干燥通风的房间里。珠三角的亚热带湿度与温度波动，会随着时间推移，逐渐引导茶叶走向更温暖、更圆润的个性。每隔几个月，陈惠仪便会剥开一块样品品尝。到了第二年年底，茶砖已褪去青草味，转而呈现幽微蜂蜜与干草香调 — 这仅是漫长陈年曲线的开端。
这块200公克茶砖便是此实验的成果。它仍显年轻，却已展现出琥珀色茶汤与沉静甘甜，那是陈年白茶备受珍视的特质。在适当保存下，它将继续转化，达五年甚至十年之久。
The leaf, brewed
dry leaf
Tightly pressed brick with broad, dark green‑brown leaves and a scattering of silver tips. Aromas of dry straw, faint floral pollen, and a hint of aged wood.
wet leaf
After a quick rinse, the leaves unfurl showing coppery‑brown edges and olive‑green centres. Aroma deepens into stewed pear, hay, and a touch of resin.
liquor
Luminous amber‑gold, almost honey‑like, with excellent clarity. Later infusions deepen to a warm russet.
aroma
Warm dry hay, toasted almond, and sun‑dried apricot rise from the cup. A faint mineral coolness, like wet stone, lingers.
taste
Silky and medium‑bodied. Honeycomb sweetness leads, then hay, toasted grain, and a subtle orange‑zest brightness. Gentle woody depth from the brick age, with no mustiness.
finish
Clean and lingering, with a soft returning sweetness (huigan) and a light coating that stays long after the sip. A faint cooling sensation at the back of the throat.
Brewing
使用紫砂壶或盖碗，让砖茶有空间舒展。取一角掰下，而非撬开整块茶砖；较大茶块会缓慢释放滋味。
Sourced by
资深茶专家（白茶、绿茶及黄茶类别）