<![CDATA[New Chinalife Products]]> http://chinalifeweb.com Mon, 30 Nov 2015 16:59:42 GMT Mon, 30 Nov 2015 16:59:42 GMT LemonStand <![CDATA[Xi Shi Yixing Clay Pot]]> http://chinalifeweb.com/shop/product/xi-shi-yixing-clay-pot/ http://chinalifeweb.com/shop/product/xi-shi-yixing-clay-pot/ Thu, 26 Nov 2015 18:34:53 GMT After many requests we are proud to offer genuine Yixing clay pots to our clients.


This is one of the best and most enjoyable ways of brewing tea.


Our Yixing pot is included in the GONG FU GURU tea ceremony set and available to buy separately (for those who already have a ceremony set or wish to have more than one pot for brewing different tea types).


Read on to learn about what makes this pot so essential for any tea lover.



There are many fake Yixing pots out there, some are made with decent clay from another region but others are synthetic or made with non-porous materials (which defeats one of the purposes of brewing in clay).


This pot is made with genuine Yixing Zisha Stone (not earth) clay. This clay has the perfect characteristics for brewing tea:


1. Rich in minerals such as Iron Oxide, Kaolinite and Quartz which react with the tea to improve smoothness and taste.


2. Excellent at holding heat to maintain a consistent brewing temperature.


3. High porousity, allowing the tea essences to be absorbed by the pot and the clay to quickly season your brew.



Fully handmade pots require the skills of an artisan who usually has about 20 years to learn his or her craft and therefore they are eye-wateringly expensive. If anyone is selling a 'fully handmade' pot for less than £200 then we would suggest that you question their honesty.


This pot is half-handmade which means that the main shape is created by putting the clay into pre-made molds before sculpting the handle and spout by hand. A large proportion of the process is done by hand and in the West we would certainly call this ‘handmade’ but in China this is referred to as half-handmade.



There are a few classic Yixing Pot shapes and this is one of our favourites. The pot is beautifully balanced and feels wonderful in your hands. One thing that you should look out for with Yixing pots is that the top of the handle, bottom of the lid and tip of the spout are perfectly level making for a lovely pouring action.


This shape is suitable for all types of tea brewing as the bulging shape gives plenty of room for leaves to expand within a small chamber.


The lid is tight fitting which is crucial. One of the signs for poor quality pots is a loose and rattling lid. A tight fitting lid means that the heat stays in the pot while brewing and that you can pour water over the pot without it entering the brewing chamber. A tight lid ensures that the pouring action is not messy.


The capacity of the pot is 200ml but once leaves are in the pot you will be pouring about 180ml of tea which is a perfect quantity for 1-4 people.



Take a look at the close up pictures of the clay and notice the bumpy and rough surface. These corrugations allow the clay to expand and contract during use and improves the porous nature of the pot. Whenever a tea is brewed the pot begins to breathe. The tea essences can enter the clay which will subtly add flavour to subsequent brewing. The porous nature of the pot means that the minerals in the clay will have a greater effect on the tea too. This granular appearance is a sign of good Yixing pot. A shiny hard surface (when a pot is new) usually means that the pot is less porous.



In our opinion the biggest effect that brewing in a Yixing pot has on your tea is the instant reaction of the clay minerals interacting with the tea NOT the flavour added over years of seasoning.


If you brew any tea in a porcelain or glass pot and compare with the same tea brewed in a Yixing Pot you should notice a difference. The tendency is that the Yixing adds a roundness and softness to the tea and allows tea to be brewed stronger without too much bitterness or astringency. Sometimes you may not want this softness and prefer a crisper mouthfeel (as is usually the case with green tea) and therefore you may prefer certain tea brewed in glass or porcelain. However, for oolong, black and PuErh teas the Yixing can make a rounder, fuller and smoother brew that allows you to brew a richer drink without the excessive bitterness.


The fact that the clay will absorb some of the volatile aromatics of the tea with every use is very attractive to many tea drinkers. It means that the pot becomes cured and can turn more affordable tea into more expensive tasting tea and make the best tea taste even richer. In our opinion, this effect is subtle and takes many hundreds of brews before it is noticeable. We will discuss the seasoning process in more detail further along this article.



If you pour the tea wash over your Yixing pot whenever you brew tea then the tea oils will begin to enter the exterior clay. After many uses you will notice that the pot begins to develop a richer colour and shiny, more alive surface than the matt clay of a new pot (especially if you buff with a soft cloth). This is called the Patina and represents the pot improving with age. Many tea lovers enjoy cultivating this patina as a part of their journey into tea.



This pot is unglazed clay and therefore should be cleaned of any clay dust before use. The pores in the clay have to be cleared and the clay should be allowed to expand fully.


The easiest way to do this is to boil the pot:


1. Sniff the pot, it should have a quite raw clay smell.


2. Rinse the pot a few times in water until the smell is lessened substantially.


3. Take a saucepan and fill with water.


4. Place a clean tea towel in the saucepan to cover the bottom – this is to stop the pot and lid from possibly breaking.


5. Submerge the pot and lid separately in the water and place lid on saucepan.


6. Turn on heat and bring the water to a gentle boil.


7. Reduce heat to maintain a gentle boil for 30 minutes.


8. Switch off heat and allow the water to cool. Remove your pot and lid. It is ready for brewing.



You will be seasoning your pot with every brew but some people wish to speed up the process. The method below can be used but we feel that seasoning naturally develops a better flavour as this method can bring a bitter or stewed nuance to the seasoning. It is very subtle and entirely up to you!


1. Take a saucepan and fill with water.


2. Place a clean tea towel in the saucepan to cover the bottom – this is to stop the pot and lid from possibly breaking.


3. Fill the pot with you tea of choice.


4. Submerge the pot and lid separately in the water and place lid on saucepan


5. Turn on heat and bring the water to a gentle boil. Some of the leaves will escape (which is fine) but the majority should stay inside the pot (we are most interested in seasoning the interior clay).


6. Reduce heat to maintain a gentle boil for 30 minutes.


7. Switch off heat and allow the water to cool. Leave the pot in the strong tea for 24 hours.



Because the pot will slowly absorb the essences of the tea, many people will select one type of tea to brew and never use any other tea. Some people have a very narrow range (Fujianese black tea), others have a wider range (any dark oolong) and others will brew very widely (any black, puerh or oolong).


This is a matter of personal choice. As we said previously, the biggest effect on flavour is the interaction between the clay and the tea. The seasoning is more subtle and we see nothing wrong with seasoning the pot in a variety of tea types for a more universal tea seasoning. In the same way, we appreciate the desire to influence the tea flavour according to specific tea types and purchasing extra pots for other types.


Traditionally, Yixing pots are used for PuErh (raw and cooked), Oolongs (especially darker) and Black tea. This is because these types tend to be suited to hotter and sustained heat brewing which is ideal for clay with its slow heat conduction. Green, Yellow and White are suited to either cooler brewing or a more delicate flavour profile which is less suited to Yixing brewing.


Whatever you choose to do. Have a think about it before you begin brewing and seasoning your pot. These are not ornaments, they are meant to be used! So pick tea that you enjoy and that you will be brewing regularly.



These are some guidelines for brewing with your Yixing Zisha pot. It assumes that you are brewing Gong Fu style with a water catching tray.


1. Pour boiling water over the closed pot (lid on) – this begins to open the pores of the clay and prepare it for brewing.


2. Fill about 1/3 of the warm pot with the tea leaves – sniff the aroma as the warm pot releases some of the aromatics of the tea.


3. Fill pot with suitable temperature water until about to overflow. Use the lid to scrape any foam from impurities away. Place lid and the water will flow out of the spout to flush the pot with the tea.


4. Pour away the tea wash into a Gong Dao Bei or other container. The pouring action should be a quick turning of the pot so that the spout is pointing straight down whilst holding the handle and the top of the lid (do not block the lid hole).


5. Lift off the lid and bring to your nose to smell the tea aroma (this is vastly superior to smelling the wet leaves).


6. Pour suitable temperature water into the pot. You do not have to fill to brim but bring water close to full. Place lid.


7. Pour the tea wash over the pot avoiding the holes of the spout and lid – this will eventually lead to a patina shine.


8. Pour the tea into the Gong Dao Bei or cups to drink. Remove the lid of the pot in between brews to prevent the leaves from stewing.


9. After you have finished your tea session you could fill the pot with room temperature water over the leaves and leave them for 12-24hours. This will increase the speed of seasoning.


10. To clean, remove leaves and rinse with hot water. NEVER USE washing up liquid or other detergents.


11. It is really important that the pot is left with the lid off to dry thoroughly. Do not place lid until dry otherwise the pot will develop a musty smell.



Our Yixing clay pot has a beautiful shape and tactile aesthetics. For the look and feel alone, it is a pleasure to have in your teaware. Added to this is the perfect functionality – slow heat conduction, porousity, tea mineralisation, smooth and fast pouring action. This combination of form and function is the reason why Yixing pots are the timeless symbol of true tea brewing.

<![CDATA[Gong Fu Guru]]> http://chinalifeweb.com/shop/product/guru/ http://chinalifeweb.com/shop/product/guru/ Fri, 20 Nov 2015 16:46:21 GMT <![CDATA[Time Out Kit]]> http://chinalifeweb.com/shop/product/time-out-kit/ http://chinalifeweb.com/shop/product/time-out-kit/ Sat, 14 Nov 2015 19:56:20 GMT Instructions:


1. Put on the kettle and make some Amber Gaba Oolong – this contains Theanine and Gaba which are powerful natural compounds to relax and stimulate creative thoughts (1 tsp per 300ml of boiling water – brew for 2 minutes and rebrew up to 5 times).


2. Sip on your tea, paying complete attention to the aroma, taste and texture of the brew.


3. Roll a Sujok massage ring up and down every finger for a couple of minutes – this Korean therapy stimulates your body to release natural therapeutic compounds.


4. Sip tea


5. Roll Sujok


Feel more chilled and rejuvenated? Good. Repeat when necessary.

<![CDATA[Jade Star]]> http://chinalifeweb.com/shop/product/jade-star/ http://chinalifeweb.com/shop/product/jade-star/ Sat, 14 Nov 2015 19:17:20 GMT ORIGIN: Taimu, Fuding, Fujian


HARVEST: Spring 2011




There is a common misconception that White tea should be drunk fresh. This is not true. White tea can be aged and in fact if it is aged correctly then it is more valuable than fresh. There is an expression in China - One year white tea is tea, three year white tea is medicine, seven year white tea is treasure.


There is a big difference between old tea and aged tea. Old tea is tea that has been sitting in a cupboard in mediocre conditions and it has lost its verve and vibrancy. Aged tea has been meticulously produced and stored to accentuate complexity in flavour and effect.


This tea was picked in Spring 2011 and aged loose for three years before blending and compressing into a cake for further ageing.


This tea is a blend of Bai Mu Dan and Shou Mei white tea. Yinzhen or Silver Needle tea can be aged but is very expensive and does not tend to change as much through age as Bai Mu Dan and Shou Mei. The Shou Mei is normally considered to be a lower grade white tea but when it is aged it becomes rich and dark and adds a beautiful roundness to the flavour, texture and effect of this tea.


This tea will get you tea drunk. A magic happens in the ageing process that increases the psychoactive effects of this tea. The effect is quite energetic, giggly and floaty but a kind of creative reflection is possible too. If you would like to feel this effect then be sure to brew strong and over several infusions. Preferably this tea should be drunk Gong Fu style.


We would not advise drinking this tea before bed. Instead this is a tea for going out, socialising or a reflective and creative day.


The tea is a pale amber gold, medium bodied and very smooth. Wet forest, moss, nuts and a touch of muscatel fruitiness and fermentation to begin with but then the tea moves into more herbaceous tones like verbena. From there the minerality of the tea takes over with a sweetness reminiscent of rain on hot stone. The tea becomes slightly more quenching though subsequent infusions.




To brew Gong Fu Style use 4g per 150ml with 95c water for about 10 seconds. Reinfuse up to 10 times adding 5 seconds per infusion.


To brew Western Style use 3g per 300ml of 95c water for about 2 minutes. You can reinfuse up to 5 times by adding 30 seconds for every subsequent infusion.

<![CDATA[TEA WORKSHOP & FINE TEA TASTING - TICKET]]> http://chinalifeweb.com/shop/product/mgv-tlec/ http://chinalifeweb.com/shop/product/mgv-tlec/ Thu, 12 Nov 2015 10:30:32 GMT This lecture will set anyone on the path to becoming a tea connoisseur.

Includes a tasting of some of the finest teas on earth and £5 to spend on the day!

Valid from 27th December 2015

<![CDATA[LEAF AND BEAN BREWER]]> http://chinalifeweb.com/shop/product/cl-lbbrew/ http://chinalifeweb.com/shop/product/cl-lbbrew/ Mon, 05 Oct 2015 13:24:10 GMT There are no excuses not to drink TRUE tea anymore.


Finally you can throw away those awful tea bags. This brewer offers you the convenience of bags with the quality and flavour of loose leaf.


Simply add leaves and pour water. After brewing you can filter directly into your cup or pot with a twist of the lid. It can be used for all types of tea and ground coffee. It is a perfect way to make your own blends, simply throw in your own signature mix of tea, herbs and fruit.





  • Large 500ml capacity for big mugs of tea or multiple cups.

  • Can be used with any cup, glass, jug or pot.
  • Transparent window for perfect brewing.

  • Leaves never stew so tea does not become bitter.

  • Suitable for multiple infusions so that you get the most out of your tea.

  • Suitable for Ground Coffee too.



  • Stable base

  • Food safe at high temperatures

  • Non Leak

  • Spacious brewing

  • Non Leak mechanism








1. Place tea leaves into the brewer (about 3-5 teaspoons).

2. Fill with correct temperature water and close lid.

3. Place brewer on cup, glass or teapot.

4. When brewed to correct strength (judge by eye or timing) twist lid to the left to decant.

5. Place brewer on stand for no mess and save leaves for more infusions.




1. Place ground coffee blend of your choice in brewer (about 4-5 tablespoons).

2. Fill slowly with correct temperature water, stir and close lid.

3. Place brewer on cup, glass or teapot.


4. When brewed to correct strength (about 3-4 minutes) twist lid to the right to decant.


5.Place brewer on stand for no mess.



<![CDATA[Dandelion Leaf (taster)]]> http://chinalifeweb.com/shop/product/tea-pgyt/ http://chinalifeweb.com/shop/product/tea-pgyt/ Thu, 03 Sep 2015 12:21:25 GMT <![CDATA[Bulang Black]]> http://chinalifeweb.com/shop/product/bulang-black/ http://chinalifeweb.com/shop/product/bulang-black/ Mon, 24 Aug 2015 15:02:13 GMT ORIGIN: Bulang, Yunnan, China




When we went to Yunnan in search of Pu Erh we were not looking for any more black tea. On a visit to one of the Bulang minority farmers we were offered this tea and we were mesmerised by the balance of bright fruit and mellow creamy malt. We had to get a few kilograms in for you to taste.


This tea is a little journey for the senses. The aroma of the brew is predominantly sweet and fruity with berry and citrus notes. The liquor is soft with cream, malt and sweet hay but transforms to reveal a dry and quenching finish with a tantalisingly subtle burnt raisin bitterness. The sweetness returns in the aftertaste. Sniff the empty cup to really enjoy the interplay of cream, blackcurrant and burnt sugar – it’s quite an addictive aroma!


Please brew according to our brewing guide for Large Leaf Black tea. Adjust according to your taste. We recommend brewing Gong Fu style for this tea which means using more leaf and brewing for shorter periods. Infuse a minimum of 3 times but you can probably infuse up to 7 times to get the most out of these leaves.


<![CDATA[Sacred Owl]]> http://chinalifeweb.com/shop/product/thousand-year-cake/ http://chinalifeweb.com/shop/product/thousand-year-cake/ Thu, 20 Aug 2015 18:43:07 GMT ORIGIN: Ba Da Mountain, Yunnan, China




Dark roasted dates and wet stone aroma with a distinctly medicinal quality. The body is luxuriously thick and smooth which transforms to a fresh and cleansing finish. The aftertaste builds with subsequent cups as the mineral content of the leaf coats the throat and tongue to create a mellow sweetness and distinct juiciness. You may feel the surface of the tongue fizz slightly with the high mineral content.


Most ancient tea trees (aged from 600 years and above) are used to make very high quality Raw PuErh. This cake is a bit of an oddity in that such high quality leaves were used to make a cooked PuErh. When I asked the farmer why he did this he said it was an experiment but that he could make a lot more money selling the leaves as raw. He doubts that he will do it again so I am not sure we will be able to get these cakes after we have sold out.


When we tasted the tea we were very impressed that the taste was clean and rich as a properly cooked PuErh should be (no funky dried squid aroma), but the finish revealed the wonderful juicy and almost fizzy sensation that comes from ancient tea trees. The older the tree the higher the mineral content in the leaf which makes for a richer flavour and a more exciting mouthfeel. This is because the older, semi-wild trees grow more slowly (they are not trying to establish themselves) and have larger, deeper roots to suck up the minerals from the Yunnan earth.


This tea is from Ba Da mountain area close to the border with Burma. It is one of the most revered in Yunnan famed for its semi-wild forests which are farmed by the Bulang and Hani ethnic minorities. After picking and processing it is fermented for about 2 months before being compressed into cakes. These cakes were made in 2010 and they have undergone wet ageing in Yunnan for 5 years. Whilst the ageing of cooked tea is not strictly necessary, it does improve the smoothness of the tea and clear any mustiness that may have developed during fermentation.



This tea benefits from strong brewing to bring out the sweetness. It is almost impossible to make this tea bitter so try to brew with a large leaf to water ratio or extend your steeping time to be a little longer than you would expect.

Please follow our tea guide as a template and adapt to your taste.

<![CDATA[Butterfly Light Signature Blend]]> http://chinalifeweb.com/shop/product/butterfly-light-signature-blend/ http://chinalifeweb.com/shop/product/butterfly-light-signature-blend/ Thu, 20 Aug 2015 18:09:10 GMT  

Yummy tummy. 

<![CDATA[MOONLIGHT WHITE]]> http://chinalifeweb.com/shop/product/moonlight-white/ http://chinalifeweb.com/shop/product/moonlight-white/ Wed, 19 Aug 2015 16:42:09 GMT ORIGIN: Wenshan Mountain, Jinggu, Yunnan, China




A tea steeped in mystery. White tea that has the strength and maltiness of a good Yunnan black and the complexity of a PuErh.


Beautiful thick and downy white buds complete with one leaf.  The white silvery leaf has a jet black underside which the Chinese believe mimics the moon and comes from a closely guarded method of processing under the full moon.


We all know that biodynamic farming improves flavour and yield but these small Chinese tribes (the original tea cultivators) have been making this special tea for thousands of years by picking and withering under the Spring full moon. The leaves are never exposed to the sun during processing. The tribes believe that this fundamentally changes the flavour and sensation of the tea.


The tea is made from the Assamica (Da Ye) varietal growing in Yunnan province. Those who know a little about tea would know that this is the varietal and province for making PuErh. This is why there is plenty of debate as to whether this tea should be classed as a White or PuErh. In fact this tea can be aged exactly like a traditional PuErh and it will darken and become stronger and smoother.


This batch has been dry aged since 2013 to elevate the depth of flavours and bring it closer to a black tea in fragrance, texture and flavour but with the freshness and creaminess of a white tea. You can continue to age this tea but we would recommend drinking it because longer ageing would be best in a cake form and in a more humid environment.


Exactly like all PuErh tea, the age of the tea tree is fundamental to the quality of this White tea. This batch is made from middle arbor trees that are about 150 years old. These old  trees have thick, deep roots and are slow growing which means that the leaves are intensely rich in minerals.


The flavour and colour of this tea changes between infusions. The first brew tends to be a golden yellow with more grass and hay notes before becoming more red in colour with fruitier flavours. The tea then shifts yellow again with a lingering floral finish.




We would recommend brewing slightly hotter than your average white tea. Around 90 degrees is perfect to bring out the robustness of the Assamica whilst remaining sweet. Because the leaves are very large and light we would recommend a large pinch or tablespoon for every 300ml of water (if brewing Gong Fu style then add 2 large pinches for every 200ml of water). 


We would recommend following our BREWING GUIDE but following the Black Tea (Large Leaf) instructions instead of white. This tea is especially delicious when using a large amount of leaf to water so drink when you feel like sitting and enjoying a session rather than a quick cup.


<![CDATA[Midnight Sun]]> http://chinalifeweb.com/shop/product/midnight-sun/ http://chinalifeweb.com/shop/product/midnight-sun/ Tue, 30 Jun 2015 13:47:29 GMT Origin: Alishan, Chiayi Province, Taiwan

Type: Oolong

Harvest: Spring

Altitude: 2000m


The Jin Xuan cultivar is well known by tea lovers around the world for its creamy, milky and buttery flavour and mouthfeel. It is often imitated with a different (cheaper) oolong which is combined with artificial flavouring. Occasionally the tea vendor is honest and sells it as a scented oolong but most will tell ridiculous stories that the tea was fed or steamed over milk during processing. This is nonsense and we would recommend that you avoid any shop that feeds you lies about tea.

We have a deliciously creamy Jin Xuan tea called Alishan Cream for those interested in tasting this remarkable cultivar.

This tea is something very special and the result of our tea experimentation. We have taken the Jin Xuan tea and roasted over charcoal in the Fujian tradition. The tea that this produces is beautifully complex yet balanced and smooth.

The flavour profile is forever shifting. The flash of sweet orange aroma moves to the deeper sweetness of raisins and then into the indulgence of buttered popcorn, cream and dessicated coconut. Molasses and honey comes to the fore with the ever present roasted charcoal enveloping everything with a soft and smooth tone which does not mask but blends the flavours.

This is one of the most nuanced and complex teas that we have ever tasted and we are so happy to be able to share it with you.




To brew ball-shaped Oolong tea Western style, infuse about 3.5g (heaped teaspoon) of leaf per 300ml of 95c water for about 2 minutes. You can reinfuse up to 5 times by adding 30 seconds for every subsequent infusion.

To brew ball-shaped Oolong tea Gong fu style, infuse about 8g of leaf per 150ml of 95c water for about 20 seconds. You can reinfuse up to 8 times by adding about 5 seconds for every subsequent infusion.


For details on correct brewing check the Tea Brewing Chart and watch the Video Guide to Brewing Tea.


<![CDATA[Royal Peach Orchid]]> http://chinalifeweb.com/shop/product/royal_peach_orchid/ http://chinalifeweb.com/shop/product/royal_peach_orchid/ Thu, 25 Jun 2015 16:58:17 GMT Origin: Phoenix Cottage, Phoenix Mountain, Guangdong, China

Type: Oolong

Harvest: Autumn

Altitude: 1000m


A medium to dark oxidised Oolong Grown in Phoenix Mountain in Southern China. This is one of China's oldest and most famous teas and was first cultivated about 1000 years ago. It is made from semi-wild trees which are over 100 years old and charcoal roasted for a richer flavour. The result are long, curled, dark amber leaves which brew the most delicious tea.


The cultivar used to make this tea is usually Shui Xian which is the same as Da Hong Pao. However, there are 2 types of Phoenix Oolong - ones made from cloned tea garden plants and the other made from single bushes grown from seeds. Sometimes this tea is referred to as Dan Cong which literally means 'Single Bush'. But not all Phoenix Oolong is actually a Dan Cong, in fact most tea buyers will buy garden bush tea which is being sold as single bush. Similarly, any tea tree that is grown from a seed could be called Dan Cong so this name is a bit erroneous.


Whatever the details of the name, one thing is for sure, the flavour difference between garden Phoenix Oolong and true Dan Cong Phoenix oolong is remarkable. This is because of a few factors:


1. Garden tea is younger

The best tea comes from leaves that have high mineral content. The younger the tea bush the smaller the roots which means that they cannot absorb many minerals from the soil. Dan Cong tea trees are older and because they have been started from seed, have a very strong trunk to make deep roots and absorb minerals.


2. Garden tea is bunched together

Because the garden tea is cultivated together, each plant is competing with many neighbouring tea plants for the same minerals so they just can't get as much. Dan Cong is seeded sporadically in amongst rocks and other plants so there is less competition.


3. Variety of vegetation

Garden tea has almost no variety of vegetation. Semi wild Dan Cong however has plenty of vegetation and rocks around it. As the plant leaves fall or the rain filters through the rocks the soil is enriched with more variety of nutrients for the tea to absorb. This allows the tea to take on some of the characteristics of the nearby fruit trees flowers and rocks.


4. Clone vs Seed

Garden tea is cloned tea made from cuttings. This produces an identical genetic version which allows for a more consistent flavour. However, seed grown Dan Cong has  its own individual genetic makeup which creates more interesting and unique flavours.


5. Harsher environment

The semi wild Dan Cong Phoenix Oolong grows on steep and rocky mountains (it is called a rock oolong). This puts the plant under stress which means that the tea grows slowly. The slower the growth the richer the mineral content in the leaves making a more powerful and fragrant drink.


Because of the genetic variation and the rich diversity of the vegetation, true Dan Cong Phoenix Oolong has a large variety of flavour profiles. Tea farmers have tried to define them in groups  pomelo flower, magnolia, ginger flower etc. Our tea is Honey Orchid.


Our Phoenix Orchid Oolong is made from true Dan Cong (Single Bush) semi wild trees that are over 100 years old. With this mineral rich raw material the tea is processed by hand for a few days:


1. Outdoor withering - to begin to reduce moisture and allow flavour compounds to interact as the cell walls begin to breakdown.

2. Indoor withering - to slowly reduce moisture for further flavour development.

3. Oxidation - over about 12 hours the leaves are alternately shaken by hand in bamboo containers and left to sit and oxidise. The process is repeated up to 6 times until exactly the right level of oxidation is achieved. This is judged by eye and nose.

4. Pan Firing and Rolling - the leaves are heated in small batches on large hot pans to deactivate the enzyme which contributes to oxidation. They are fired at about 140 degrees then rolled by hand to breakdown the cell walls and release tea juices. They are fired again at about 120degrees and rolled again to make beautiful strip leaves that are covered in delicious leaf juices.

5. Drying and Roasting - the leaves are dried in bamboo containers over hot charcoal. They are dried at high temperature (about 80 degrees) to give a deep and thick fragrance. After cooling they are heated again at lower temperatures (50 degrees) until completely dry.


The result of all this work is a unbelievably rich, and fragrant tea full of peach, orchid and lychee and a satisfying quench of rock minerality. The finish is gentle but long as the minerals coat your throat and tea vapour rises for hours after drinking.



For average brewing use about 3g for 300ml of water. Use very hot good quality water (about 95 degrees). Infuse for about 90 seconds and reinfuse a few times. We recommend that you try to brew this tea Gong Fu style. Use a small pot and use 5g of tea per 150ml. Brew for about 10-20 seconds and you can reinfuse about 10-15 times. This is really a tea to savour so wait until you have some space to sit and appreciate it.


For details on correct brewing check the Tea Brewing Chart and watch the Video Guide to Brewing Tea.



Here are just a few known health benefits associated with drinking oolong tea: Lowers Cholesterol – Aids weight loss – Helps digestion.



<![CDATA[Cocktail:White Geisha]]> http://chinalifeweb.com/shop/product/ck-mwgs/ http://chinalifeweb.com/shop/product/ck-mwgs/ Fri, 19 Jun 2015 12:11:56 GMT <![CDATA[Cocktail:Butter Tea]]> http://chinalifeweb.com/shop/product/CK-BUTS/ http://chinalifeweb.com/shop/product/CK-BUTS/ Fri, 19 Jun 2015 12:11:56 GMT <![CDATA[Cali Fizz Cocktail in Bottle 330mls]]> http://chinalifeweb.com/shop/product/CK-CAFB/ http://chinalifeweb.com/shop/product/CK-CAFB/ Fri, 19 Jun 2015 12:11:56 GMT <![CDATA[Cocktail: Matchaccino Shot (Hot)]]> http://chinalifeweb.com/shop/product/ck-macs/ http://chinalifeweb.com/shop/product/ck-macs/ Thu, 04 Jun 2015 12:06:37 GMT <![CDATA[Chinalife Signature Blend Giftbox]]> http://chinalifeweb.com/shop/product/gft-ffmc/ http://chinalifeweb.com/shop/product/gft-ffmc/ Fri, 24 Apr 2015 16:19:06 GMT

<![CDATA[Cocktail: Milky Matcha Shot]]> http://chinalifeweb.com/shop/product/CK-MMAS/ http://chinalifeweb.com/shop/product/CK-MMAS/ Sat, 11 Apr 2015 09:52:11 GMT <![CDATA[Cocktail: Strawberry and Lime Matcha Shot]]> http://chinalifeweb.com/shop/product/CK-SMAS/ http://chinalifeweb.com/shop/product/CK-SMAS/ Sat, 11 Apr 2015 09:52:11 GMT