白茶 — Gōng Méi
贡眉
2024年春季福鼎粗葉白茶，壓製成磚方便從容陳化 — 經過兩年，柔和的蜂蜜與溫潤的乾草香氣已逐漸展現。
$96USD · 200 g
2024年春天，陳惠儀拜訪了太姥山山坡上的一個小合作社。較粗老的茶葉 — 即 gōng méi 級別 — 通常以平實價格出售，但她看出其潛力。她沒有將其作為散茶銷售，而是決定將原料壓製成磚。靈感取自 pǔ’ěr，但調整以適用於白茶：輕蒸並精準施壓，以保留葉片結構，同時讓其經歷緩慢溫和的發酵。
回到她在廣東的倉庫，茶磚被堆疊在乾燥通風的房間裡。珠三角的亞熱帶濕度與溫度波動，會隨著時間推移，逐漸引導茶葉走向更溫暖、更圓潤的個性。每隔幾個月，陳惠儀便會剝開一塊樣品品嚐。到了第二年年底，茶磚已褪去青草味，轉而呈現幽微蜂蜜與乾草香調 — 這僅是漫長陳年曲線的開端。
這塊200公克茶磚便是此實驗的成果。它仍顯年輕，卻已展現出琥珀色茶湯與沉靜甘甜，那是陳年白茶備受珍視的特質。在適當儲存下，它將繼續轉化，達五年甚至十年之久。
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
使用紫砂壺或蓋碗，讓磚茶有空間舒展。取一角掰下，而非撬開整塊茶磚；較大茶塊會緩慢釋放滋味。
Sourced by
資深茶專家（白茶、綠茶及黃茶類別）