Among white tea varieties, Gongmei and Shoumei are two of the most common. Many people are not quite clear on the differences between these two white teas, nor do they know which one better suits their personal taste. Let Liao Chang-Xing guide you through the details of Gongmei and Shoumei, and explore which white tea is more delicious.
What Are Gongmei and Shoumei? What is the Difference?
Both Gongmei and Shoumei are harvesting grades of white tea, primarily produced in Fujian Province, China. Their production processes are largely similar, but there are differences in raw materials, appearance, and flavor. Gongmei mainly uses young leaves and buds of the tea tree, with a harvesting standard of one bud and two leaves or one bud and three leaves. The resulting white tea has a greenish color with prominent downy hairs (pekoe). Shoumei mostly uses mature tea leaves, which are large and thick; pekoe is not strictly required, and you might only occasionally spot a hair or two.
From a standards perspective, high-quality Gongmei should be “within one bud and three leaves” with “prominent downy buds“, whereas Shoumei’s requirement is simply to have “occasional downy buds“. Therefore, what Gongmei has more than Shoumei is “tenderness” and “pekoe”. (The image above shows Gongmei, and the image below shows Shoumei)
Flavor and Price
Gongmei tea liquor is crisp, sweet, and relatively rich, carrying hints of floral and fruity notes. Shoumei has a lighter flavor with a strong herbal character and a relatively simple aroma. Regarding price, for teas from the same year and region, Gongmei is generally more expensive than Shoumei, though this is not absolute.
Which Tastes Better: Gongmei or Shoumei Tea?
If you prefer a crisp taste with more floral and herbal aromas, choosing Gongmei is a good idea. If you prefer something lighter, Shoumei is a better choice. If you are looking for a budget-friendly option, choosing Shoumei will be much lower in price. Although Gongmei is generally considered higher in quality than Shoumei, the ultimate quality depends not only on the raw materials but also on the craftsmanship, storage methods, and aging duration. Well-crafted, properly stored, and ideally aged aged Shoumei often tastes even better than Bai Mudan or even Silver Needle (Bai Hao Yin Zhen), and can command a great price.