<![CDATA[New Chinalife Products]]> http://chinalifeweb.com Sun, 26 Feb 2017 16:51:03 GMT Sun, 26 Feb 2017 16:51:03 GMT LemonStand <![CDATA[Genmai Matcha (taster)]]> http://chinalifeweb.com/shop/product/TEA-GMMT/ http://chinalifeweb.com/shop/product/TEA-GMMT/ Fri, 27 Jan 2017 17:30:39 GMT <![CDATA[Genmai Matcha]]> http://chinalifeweb.com/shop/product/tea-gmmc/ http://chinalifeweb.com/shop/product/tea-gmmc/ Fri, 27 Jan 2017 17:30:21 GMT A blend of Yabukita Sencha, toasted brown rice and ceremonial grade matcha. This gives you a first cup of bright and vegetal matcha and then rebrews of  the classic and toasty Genmaicha. DO NOT RINSE this tea as you will throw away all of the matcha!

 
 
 
SCOPE ANALYSIS:

Season: Spring 2016

Cultivar: Yabukita

Origin: Shizuoka, Japan

Picking: Young leaves

Elevation: 650m

 

 
TASTING NOTES:

DRY LEAF APPEARANCE: Lime green dusted brown rice, puffed rice and young leaves.

DRY LEAF AROMA: Wasabi peas and dried seaweed snacks.

WET LEAF AROMA: BBQ burnt soy glazed sweetcorn.

LIQUOR: Kiwi flesh green on first infusion moving to starfruit green.

TEXTURE: Medium bodied moving to refreshing.

TASTE: Soy sauce covered rice crackers and fresh cut green grass with a rich umami savoury sweetness.

FINISH: Slightly drying with a sweet green apple skin sour sweetness.

BODY SENSATION: Mild and refreshing.

 

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<![CDATA[Houjicha (taster)]]> http://chinalifeweb.com/shop/product/TEA-HJCT/ http://chinalifeweb.com/shop/product/TEA-HJCT/ Fri, 27 Jan 2017 17:29:40 GMT <![CDATA[Houjicha]]> http://chinalifeweb.com/shop/product/tea-hjcc/ http://chinalifeweb.com/shop/product/tea-hjcc/ Fri, 27 Jan 2017 17:29:26 GMT A rich and satisfying green tea made from summer tea (Bancha) and roasted to a deep hazel brown. Pairs excellently with all kinds of cheese.

 
 
 
SCOPE ANALYSIS:

Season: Summer 2016

Cultivar: Yabukita

Origin: Shizuoka, Japan

Picking: Bancha young leaves

Elevation: 650m

 

 
TASTING NOTES:

DRY LEAF APPEARANCE: Hazel brown broken larger leaves and stems.

DRY LEAF AROMA: Sweet soy japanese rice crackers and roasted barley.

WET LEAF AROMA: Dark oven roast potato skins and a whisper of mangosteen sweetness

LIQUOR: Violin resin amber brown liquor.

TEXTURE: Medium bodied with catching dryness.

TASTE: Caramel soya sauce, hay and poached pears.

FINISH: Tingly and cooling with a dry finish.

BODY SENSATION: Warm and calming.



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<![CDATA[Monocle Boss Puerh (taster)]]> http://chinalifeweb.com/shop/product/TEA-MONT/ http://chinalifeweb.com/shop/product/TEA-MONT/ Fri, 27 Jan 2017 15:33:23 GMT <![CDATA[Monocle Boss]]> http://chinalifeweb.com/shop/product/tea-monc/ http://chinalifeweb.com/shop/product/tea-monc/ Tue, 24 Jan 2017 12:40:16 GMT SPECIAL INTRODUCTORY OFFER: Usual price is £116 but we are offering this 'Monocle Boss' for £93 for a few weeks. This allows us to recoup our expenses so that we can order more from the farmers! There is very limited stock.

 

A gorgeously schizophrenic tea combining zesty fruit and seasalt air brightnotes, a sweet floral and creamy toffee middle and deeper leather and library grounding flavours.

 

 

This tea is very bud heavy and even the leaves have a thick sheen of tea hairs. We recommend that you brew unfiltered to get the maximum syrupy texture of this Gushu PuErh.

 

WARNING: This is a very rushy tea and can get you tea drunk. Please drink responsibly :)

 
SCOPE ANALYSIS:

Season: Spring 2016

Cultivar: Da Ye Zhong Assamica

Origin: Pasha Mountain, Yunnan, China

Picking and Processing: Bud and up to three leaves. Picked, withered, low fired, rolled and sun dried before compressing into tea cakes

Elevation: 1700m

 

Gushu Pu Erh made from ancient arbor trees in Pasha with a circumference of between 80 and 115cm. This estimates the age of tea trees between 300 and 500 years old although there is no official certification for ageing these tea trees.

 

TASTING NOTES:

DRY LEAF APPEARANCE: Glistening antique silver buds and shiny tortoise shell leaves. Rich in tea downy hairs.

DRY LEAF AROMA: Salt water, dark toffee and leather.

WET LEAF AROMA: Wet laundry, musk cologne and passionfruit jam.

LIQUOR: Pale and cloudy peach nectar.

TASTE: Sweet grapefruit zest, leather bound library books and brown butter. The tiniest hint of bitterness transforms to a lily flower sweetness.

WET LEAF APPEARANCE: Thick and and lustrous pale olive green leaves and golden apple green buds.

TEXTURE: Thick, syrupy, sticky and coating.

MOUTH FINISH: Sticky with mineral stimulation all over the tongue and sheeks and a gently gripping dryness in the throat. Sweet minty coolness.

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<![CDATA[Miscellaneous]]> http://chinalifeweb.com/shop/product/AM-MISCV/ http://chinalifeweb.com/shop/product/AM-MISCV/ Thu, 12 Jan 2017 11:38:34 GMT <![CDATA[Lost Robe]]> http://chinalifeweb.com/shop/product/tea-bedc/ http://chinalifeweb.com/shop/product/tea-bedc/ Thu, 22 Dec 2016 18:21:27 GMT Season: Spring 2016

Cultivar: Bei Dou Yi Hao

Origin: Zhengyan, Fujian, China

Picking and Processing: Up to third or fourth leaves with medium baking

Elevation: 630m

 

DRY LEAF: Large, whole, twisted prune brown leaves with aroma of hazelnut chocolate and plum wine.

WET LEAF: Lustrous and metallic mud green leaves with aroma of butterscotch and cooked apple.

LIQUOR: Verjus orange liquor. Dark fudge in kraft paper wrappers, charcoal, fresh cut pinewood.

FINISH: Very mineral dry and clean with a slight juiciness on the sides of tongue.

SENSATION: Warm and satisfying.

 

 

There is much controversy over the lineage of Da Hong Pao (Big Red Robe). The original six mother plants (over 300 years old) still grow in Wuyi but they are protected by the Chinese Government and almost never picked but dutifully cared for. In the 1980's cuttings of these bushes were made for genetically identical asexual propagation and since then they have spread around Wuyi mountain. So there are 1st generation bushes, 2nd generation bushes and so on.

 

So it is common knowledge that in order to drink pure Da Hong Pao you should be seeking tea grown from these bushes. Of course factors such as the area, soil, microclimate will all play their part in the quality of the tea but pure Da Hong Pao should supposedly be from these 'Qi Dan' bushes.

 

Enter the marketeers. Knowing that the original Da Hong Pao bushes were commanding huge prices (around $1m per kg) and that there was a limited quantity of the Qi Dan clones, many sellers began blending other Wuyi varieties together to create an approximation of the pure Da Hong Pao. It is thought that around 80% of the Da Hong Pao being sold is blended tea usually with a combination of widely available Shui Xian and Rou Gui (sometimes mixed with a little Qi Dan). Therefore Da Hong Pao became a name associated with a style of tea rather than a strict variety. Depending on the producer and the leaves used in their blends you can find delicious Da Hong Pao and a lot of pretty ordinary Da Hong Pao.

 

So that's all clear right? Apparently not!

 

In the 1950's a scientist called Yao Yue Ming was instructed to analyse the Da Hong Pao mother bushes. He, along with other scientists took cuttings of  the mother bushes and spent many years cultivating these plants. During the cultural revolution his work was destroyed but he kept working in secret and in the 1980's he cultivated his plants in Bei Dou Peak. This was the pinnacle of his achievements and since then plants have been propagated from these bushes.

 

This tea has become known as Bei Dou and we call it Lost Robe (original Da Hong Pao is called Big Red Robe). So, is this tea basically a Qi Dan which has been hybridised and changed by Yao Yue Ming or is the Bei Dou variety part of the six original Da Hong Pao mother plants? The answer is unclear but probably a bit of both. It is worth remembering that these ancient mother plants were grown from seed and therefore are not genetically identical so perhaps the 'pure' Da Hong Pao made hundreds of years ago are actually a blend after all!

 

Whatever the details, this tea is a direct descendent from the original Da Hong Pao mother plants.

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<![CDATA[Iron Monk]]> http://chinalifeweb.com/shop/product/tea-thhc/ http://chinalifeweb.com/shop/product/tea-thhc/ Thu, 22 Dec 2016 18:15:48 GMT One of the famous 'Si Da Mincong Yancha' teas from Wuyi mountain. Produced in the Zhengyan mountainous region famed for its exemplary rock oolongs.

 



Season: Spring 2016

Cultivar: Tie Luo Han

Origin: Zhengyan, Fujian, China

Picking & Processing: Up to third or fourth leaf. Medium roasted for hours over charcoal

Elevation: 500m

 

DRY LEAF: Delicate, medium to large raisin brown leaves. Aroma of dark chocolate covered brandy soaked cherries.

WET LEAF: Toad skin textured, shiny, moss earth brown. Burnt chocolate, marachino cherry, slight menthol freshness and antique wood.

LIQUOR: Sherry brown and medium body. Taste of butterscotch, dark chocolate, charcoal, sage and cherries.

 

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<![CDATA[Teaheads T-shirt (womens Large)]]> http://chinalifeweb.com/shop/product/tee-thwl/ http://chinalifeweb.com/shop/product/tee-thwl/ Thu, 22 Dec 2016 14:03:32 GMT Illustration and screen printing by Celine from Mei Leaf. A London artist and tea lover.

 

Extremely high quality t-shirt. This is not some cheap merchandising t-shirt! This T-Shirt comes in a charcoal blue colour and is made from 100% Organic cotton.

 

Size Guide:  Medium has a chest size of 46cm (18 inches). Large has a chest size of 49cm (19 1/2 inches).

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<![CDATA[Teaheads T-shirt (Women)]]> http://chinalifeweb.com/shop/product/tee-thwm/ http://chinalifeweb.com/shop/product/tee-thwm/ Thu, 22 Dec 2016 14:03:09 GMT Illustration and screen printing by Celine from Mei Leaf. A London artist and tea lover.

 

Extremely high quality t-shirt. This is not some cheap merchandising t-shirt! This T-Shirt comes in a charcoal blue colour and is made from 100% Organic cotton.

 

Size Guide:  Medium has a chest size of 46cm (18 inches). Large has a chest size of 49cm (19 1/2 inches).

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<![CDATA[Tiger Spirit T-shirt (womens Large)]]> http://chinalifeweb.com/shop/product/tee-tgwl/ http://chinalifeweb.com/shop/product/tee-tgwl/ Thu, 22 Dec 2016 14:02:57 GMT Illustration and screen printing by Celine from Mei Leaf. A London artist and tea lover.

 

Extremely high quality t-shirt. This is not some cheap merchandising t-shirt! This T-Shirt comes in a charcoal blue colour and is made from 100% Organic cotton.

 

Size Guide:  Medium has a chest size of 46cm (18 inches). Large has a chest size of 49cm (19 1/2 inches).

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<![CDATA[Tiger Spirit T-shirt (Women)]]> http://chinalifeweb.com/shop/product/tee-tgwm/ http://chinalifeweb.com/shop/product/tee-tgwm/ Thu, 22 Dec 2016 14:02:44 GMT Illustration and screen printing by Celine from Mei Leaf. A London artist and tea lover.

 

Extremely high quality t-shirt. This is not some cheap merchandising t-shirt! This T-Shirt comes in a charcoal blue colour and is made from 100% Organic cotton.

 

Size Guide:  Medium has a chest size of 46cm (18 inches). Large has a chest size of 49cm (19 1/2 inches).

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<![CDATA[Teaheads T-shirt (mens Large)]]> http://chinalifeweb.com/shop/product/tee-thml/ http://chinalifeweb.com/shop/product/tee-thml/ Thu, 22 Dec 2016 14:02:33 GMT Illustration and screen printing by Celine from Mei Leaf. A London artist and tea lover.

 

This T-Shirt comes in a charcoal blue colour and is made from 50% Organic Cotton and 50% Organic Tencel which is a natural cellulose fiber from wood. It is super soft and offers optimum moisture transportation for your skin.

 

Size Guide: Medium has a chest size of 51cm (20 inches). Large has a chest size of 53.5cm (21 inches).

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<![CDATA[Teaheads T-shirt (Men)]]> http://chinalifeweb.com/shop/product/tee-thmm/ http://chinalifeweb.com/shop/product/tee-thmm/ Thu, 22 Dec 2016 14:02:23 GMT Illustration and screen printing by Celine from Mei Leaf. A London artist and tea lover.

 

This T-Shirt comes in a charcoal blue colour and is made from 50% Organic Cotton and 50% Organic Tencel which is a natural cellulose fiber from wood. It is super soft and offers optimum moisture transportation for your skin.

 

Size Guide: Medium has a chest size of 51cm (20 inches). Large has a chest size of 53.5cm (21 inches).

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<![CDATA[Tiger Spirit T-shirt (mens Large)]]> http://chinalifeweb.com/shop/product/tee-tgml/ http://chinalifeweb.com/shop/product/tee-tgml/ Thu, 22 Dec 2016 14:02:11 GMT Illustration and screen printing by Celine from Mei Leaf. A London artist and tea lover.

 

This T-Shirt comes in a charcoal blue colour and is made from 50% Organic Cotton and 50% Organic Tencel which is a natural cellulose fiber from wood. It is super soft and offers optimum moisture transportation for your skin.

 

Size Guide: Medium has a chest size of 51cm (20 inches). Large has a chest size of 53.5cm (21 inches).

]]>
<![CDATA[Tiger Spirit T-shirt (Men)]]> http://chinalifeweb.com/shop/product/tee-tgmm/ http://chinalifeweb.com/shop/product/tee-tgmm/ Thu, 22 Dec 2016 14:01:59 GMT Illustration and screen printing by Celine from Mei Leaf. A London artist and tea lover.

 

This T-Shirt comes in a charcoal blue colour and is made from 50% Organic Cotton and 50% Organic Tencel which is a natural cellulose fiber from wood. It is super soft and offers optimum moisture transportation for your skin.

 

Size Guide: Medium has a chest size of 51cm (20 inches). Large has a chest size of 53.5cm (21 inches).

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<![CDATA[Royal Peach Orchid Deep Fire (250g) Pouch]]> http://chinalifeweb.com/shop/product/TEA-RDFP/ http://chinalifeweb.com/shop/product/TEA-RDFP/ Fri, 09 Dec 2016 17:15:09 GMT <![CDATA[Dinosaur Gushu Experience]]> http://chinalifeweb.com/shop/product/gft-dsgs/ http://chinalifeweb.com/shop/product/gft-dsgs/ Mon, 21 Nov 2016 18:13:36 GMT Wow, this one is a gorgeous present for anyone who loves tea and especially PuErh geeks.

 

A magnetic box containing all three of our 2016 Gushu PuErh's, a bamboo PuErh tray and a Sandalwood Pick for the most complete tea session.

 

For more about the three cakes:

 

 

CONE BANDIT

Cone Bandit  is part of our dinosaur editions of PuErh all coming from the same Bulang mountain area of Yunnan and selected out of a tasting of twenty tea samples. It is made from leaves plucked from at least 500 year old tea trees (making it a Gushu PuErh) which have been withered, hand fried, sun dried and compressed into 100g cakes.

 

This tea has the creamiest character of the three Dinosaur Gushu PuErh's evoking brown bread ice cream and overipe cantaloupes. A medium to thick body and a dry to juicy finish.

 

SCOPE ANALYSIS

Season: Spring 2016

Cultivar: Da Ye Zhong Assamica

Origin: He Kai, Yunnan, China

Picking: Bud and up to 3 leaves

Elevation: 1400m

 

PIP KILLER

Pip Killer is part of our dinosaur editions of PuErh all coming from the same Bulang mountain area of Yunnan and selected out of a tasting of twenty tea samples. It is made from leaves plucked from at least 600 year old tea trees (making it a Gushu PuErh) which have been withered, hand fried, sun dried and compressed into 100g cakes.

 

This tea has the fruitiest character of the three Dinosaur Gushu PuErh's. A very thick body and deep mineral strength that grips the mouth and throat before releasing alluringly into the sweetest Hui Gan. The infusions begin with orange marmalade and later infusions evoke pear and ginger biscuits.

 

SCOPE ANALYSIS

Season: Spring 2016

Cultivar: Da Ye Zhong Assamica

Origin: Lao Bang Pen, Yunnan, China

Picking: Bud and up to 3 leaves

Elevation: 1400m

 

BLOOM BUSTER

There are a few places on Earth (all in Yunnan!) which are revered for producing the finest quality Raw PuErh. Lao Ban Zhang is at the very top of this list and while this fame has led to some unscrupulous practices, this area's reputation is for good reason. A light and floral character with a strong mineral sweetness, definitely a luxury PuErh to treat yourself or your teahead friends.

 

This tea is part of our dinosaur editions of PuErh all coming from the same Bulang mountain area of Yunnan. It is the most floral of the three PuErh's. It is made from leaves plucked from at least 300 year old tea trees (making it a Gushu PuErh) which have been withered, hand fried, sun dried and compressed into 100g cakes.

 

SCOPE ANALYSIS

Season: Spring 2016

Cultivar: Da Ye Zhong Assamica

Origin: Lao Ban Zhang, Yunnan, China

Picking: Bud and up to 3 leaves

Elevation: 1700m

 

Artwork has been drawn by Celine and hand screen printed in London.

 

 

 

 

 

 

 

 

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<![CDATA[Tiger Spirit Puerh Experience]]> http://chinalifeweb.com/shop/product/gft-tspe/ http://chinalifeweb.com/shop/product/gft-tspe/ Mon, 21 Nov 2016 18:13:09 GMT A stellar giftset with our revered Sheng PuErh Gushu cake 'Tiger Spirit'. This giftset includes a tea inspection bamboo tray and a Sandalwood PuErh Pick for everything that you require for breaking into that cake without making a mess.

 

 

A vibrant yet elegant raw Pu Erh. This is definitely the most ancient tree PuErh that anyone is likely to source. The trees used to make this tea cake are between 1000 and 1600 years old.

 

 

This tea cake should either be drunk fresh (before 2017) or can be aged. We would advise that an ageing should be at least 5 years.

 

SCOPE ANALYSIS (Season, Cultivar, Origin, Picking & Processing, Elevation)

 

S - Spring 2015

C - Da Ye Zhong Assamica

O - Bing Dao, Yunnan

P - Sheng Pu Erh made from Bud and Young Leaves

E - 2300m

 

We always say that one of the primary markers for the quality of a PuErh is the age of the tea tree. The trees grow slower, the roots are bigger and deeper and therefore the leaves are filled with intense mineral content that are impossible in younger trees. High nutrient  content means more flavour and the ability of the tea to coat your mouth and throat with minerals which gives Gushu (ancient tree) tea that characteristic lingering sweetness.

 

 

Most Gushu tea leaves are from trees which are about 300-500 years old. Some vendors supply tea from incredibly rare and old trees which are up 800 to 1000 years old. But the tea trees that made this PuErh cake are extremely ancient - ranging from 1000 to 1600 years old! We cannot believe that we have been able to negotiate a deal for these cakes and are very thankful to our friends in Xishuangbanna (Yunnan) for reserving some for us.

 

This is a picture of our team picking from a 1600 year old tea tree.

 

These cakes are in very limited supply (we are talking handfuls) so if you are interested then we suggest you buy immediately.

 

The tea comes from trees growing in Bing Dao mountains in Yunnan. This is a very high altitude area and is renowned for producing raw PuErh tea which is light and long lasting rather than the stronger hit of a Yi Wu or Lao Banzhang tea.

 

The picking is buds and very young leaves so this is premium picking and leads to a much more fragrant and elegant brew compared with the stronger flavour from coarser leaves.

 

 

To understand how Raw PuErh is made please watch our video

 

 

 

10 STEP TASTING

1. EYES DRY LEAF - Downy buds, olive green young leaves and licorice black larger leaves.

2. NOSE DRY LEAF - Apple and fresh rolling tobacco.

3. EYES LIQUOR - Light and bright sherry colour liquor.

4. NOSE WET LEAF - Custard and Asian Pears, rice and sago.

5. MOUTH TEXTURE - Medium body with a light oiliness and soft mouthfeel.

6. MOUTH TASTE - Light dancing flavours. Pears and apples, mixed with a custard creaminess and white pepper piquancy with mineral dryness. Very little bitterness but noticeable Hui Gan (minty, cooling sweetness) after a couple of infusions.

7. NOSE EMPTY CUP - Warm honey, steamed rice and pandan.

8. MOUTH FINISH - Noticeable dryness in the throat which leads to a pleasing and long lasting Hui Gan sweetness. Enjoyable mineral led tingle around tongue.

9. EYES WET LEAF - Olive green buds and young leaves with thick and pliable stems characteristic of Gushu tea trees.

10. BODY SENSATION - Light and energetic feeling, suitable for all tea drinkers and all day drinking. Generally a cooling and uplifting sensation.

 

SESSION INFUSIONS - This tea will give 10 really good infusions but can go up to 15 infusions.

 

BREWING:

To brew Western style, infuse about 2.5g (heaped teaspoon) of leaf per 300ml of 95c water for about 2 minutes. You can reinfuse up to 6 times by adding 30 seconds for every subsequent infusion.

 

To brew Gong fu style, infuse about 5g of leaf per 150m of 95c water for about 10 seconds. You can reinfuse up to 15 times by adding 10 seconds for every subsequent infusion.

 

For guidelines on correct brewing check the Tea Brewing Chart and watch the 

Video Guide to Brewing Tea.

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