<![CDATA[New Chinalife Products]]> http://chinalifeweb.com Fri, 27 May 2016 16:07:27 GMT Fri, 27 May 2016 16:07:27 GMT LemonStand <![CDATA[Lotus Root Bamboo Coasters]]> http://chinalifeweb.com/shop/product/TSC-BAMC/ http://chinalifeweb.com/shop/product/TSC-BAMC/ Fri, 27 May 2016 11:20:10 GMT <![CDATA[Blossoming Tea 3 Wholesale]]> http://chinalifeweb.com/shop/product/TEA-BLO3C/ http://chinalifeweb.com/shop/product/TEA-BLO3C/ Tue, 24 May 2016 10:16:07 GMT <![CDATA[Blossoming Tea 2 Wholesale]]> http://chinalifeweb.com/shop/product/TEA-BLO2C/ http://chinalifeweb.com/shop/product/TEA-BLO2C/ Tue, 24 May 2016 10:15:47 GMT <![CDATA[Blossoming Tea 1 Wholesale]]> http://chinalifeweb.com/shop/product/TEA-BLO1C/ http://chinalifeweb.com/shop/product/TEA-BLO1C/ Tue, 24 May 2016 10:15:26 GMT <![CDATA[Blood Sugar Wholesale]]> http://chinalifeweb.com/shop/product/BLD-BLSW/ http://chinalifeweb.com/shop/product/BLD-BLSW/ Tue, 24 May 2016 10:12:57 GMT <![CDATA[Mind Focus Wholesale]]> http://chinalifeweb.com/shop/product/BLD-MIFW/ http://chinalifeweb.com/shop/product/BLD-MIFW/ Tue, 24 May 2016 10:12:20 GMT <![CDATA[Winter Rescue Wholesale]]> http://chinalifeweb.com/shop/product/BLD-WIRW/ http://chinalifeweb.com/shop/product/BLD-WIRW/ Tue, 24 May 2016 10:11:42 GMT <![CDATA[Breathe Easy Wholesale]]> http://chinalifeweb.com/shop/product/BLD-BREW/ http://chinalifeweb.com/shop/product/BLD-BREW/ Tue, 24 May 2016 10:11:10 GMT <![CDATA[Weight Release Wholesale]]> http://chinalifeweb.com/shop/product/BLD-WGTW/ http://chinalifeweb.com/shop/product/BLD-WGTW/ Tue, 24 May 2016 10:10:02 GMT <![CDATA[Vital Cleansing Wholesale]]> http://chinalifeweb.com/shop/product/BLD-VITW/ http://chinalifeweb.com/shop/product/BLD-VITW/ Tue, 24 May 2016 10:08:15 GMT <![CDATA[Song Zhong Oolong]]> http://chinalifeweb.com/shop/product/tea-sonc/ http://chinalifeweb.com/shop/product/tea-sonc/ Sat, 07 May 2016 09:50:10 GMT This tea is difficult to describe and seems to change with every tasting. It is enigmatic and nuanced and reveals flavours of its character in glimpses making drinking it a unique exploration.

 

This video is an extract from a longer tasting session which you can watch at https://youtu.be/7DSTUaEAcXI

 

 

There are some teas which are easy to understand. Their flavour profile is clear and pronounced with subtle changes between infusions. This Song Zhong is not one of those teas. From the moment you sniff the dry leaves until the last drop of amber liquor the tea seems to dance and shift in acts.

 

It is a very rich and generous tea with a nuanced balance of different oolong characteristics in one experience. So you have the butter and vanilla notes of a high mountain Jin Xuan, the floral notes of a Tie Guan Yin, the fruity notes of a Mi Lan Xiang and the mineral and black toffee notes of a Wuyi Rock Oolong. In fact, it is probable that the Shui Xian cultivar so predominant in Wuyi comes from the same mother trees as this tea.

 

With such a rich palette of flavour characteristics, the tea reveals glimpses of each in fleeting moments before being replaced by another. One moment you are smelling molasses and dark treacle and the next you are being lifted with a sweet and soft floral fragrance before being awoken with apricot and a clean, refreshing minerality. This tea has it all but it demands attention to focus on the details of this dance of aroma.

 

The mother of this tea is the ancient 700 year old Song Dynasty tea trees (a Shui Xian hybrid). In Wudong the farmers have taken grafts of these trees to make 1st generation plants and then they have taken grafts of those trees to make 2nd generation Song Zhong. This idea of lineage is an important concept in Dancong and even though the plants to make this tea are around 70-80 years old the depth of minerality and energy of the tea is equivalent to a much older tree.

 

The body sensation is quite racy and hot to start but calms to a balanced stimulation. It is not recommended before sleeping.

 

SCOPE (Season, Cultivar, Origin, Picking, Elevation):

S: Spring

C: Song Zhong (a Shui Xian hybrid cultivar)

O: Mount Wudong, Guangdong

P: Small and medium leaves

E: 1100m

 

 

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<![CDATA[Duck Sh*t Oolong]]> http://chinalifeweb.com/shop/product/tea-ducc/ http://chinalifeweb.com/shop/product/tea-ducc/ Sat, 07 May 2016 09:50:10 GMT There are dozens of Dancong cultivars all with their unique flavour profiles. The Ya Shi (Duck Sh*t) cultivar is one of the most delicious that we have tasted and despite its price we had to get a tiny quantity in for all the true tea lovers out there.

 

This video is an extract from a longer tasting session which you can watch at https://youtu.be/7DSTUaEAcXI

 

 

First, let's get the name out of the way! The story is that farmers discovered a tea cultivar in Ping Keng Tou village producing a unique and delicious taste and did not want this cultivar to be exploited by other farmers. So they made up stories that the earth in this area (which is a light, yellow brown colour) was covered in a lot of duck poo in order to keep other producers away from their precious plants. As with most stories in China, it is impossible to know if this is true or not but clearly the villagers failed because now everyone in this area holds Duck Sh*t oolong in very high esteem and for good reason - it is a gorgeous tea.

 

SCOPE (Season, Cultivar, Origin, Picking, Elevation):

S: Spring

C: Ya Shi or Duck Sh*t Cultivar

O: Mount Wudong in Guangdong province

P: Young and medium leaves

E: 1200m

 

Tasting this tea is a delight for the senses. It has warm baked almonds, butter and custard aroma with hints of sweet flowers.

 

The flavour is warm and comforting to start which shifts to a gentle minerality and a fruity finish.

 

The tea has a slight sour cherry aroma through the nose which works perfectly with the buttery almond flavour and silky feel of the liquor. We call this the bakewell tart of teas and it would work perfectly with a slice of cake although it is a complete experience drinking alone. The mouthfeel is luscious, generous and yet refreshing.

 

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<![CDATA[Miscellaneous]]> http://chinalifeweb.com/shop/product/AM-MISC/ http://chinalifeweb.com/shop/product/AM-MISC/ Wed, 23 Mar 2016 06:50:12 GMT <![CDATA[Y Tonic]]> http://chinalifeweb.com/shop/product/tonic-y/ http://chinalifeweb.com/shop/product/tonic-y/ Fri, 26 Feb 2016 17:10:56 GMT This is a base combination which can be used to combine with other herbal extracts. Please speak to our staff.

 

Epimedium is traditionally used to treat yang deficiency in the kidneys, the main organ responsible for sexual energy. Golden Eye Grass is traditionally used to strengthen the kidneys to relieve sexual ailments such as lower back pain and sexual fatigue.

 

Fleeceflower Root is traditionally used to nourish the blood and production of body fluids essential for sexual activity. Morinda Root is traditionally used to boost Yang Qi in order to stimulate the sexual organs and increase desire.

 

Wolfberry Fruit is traditionally used to relieve Yin deficiency in order to soothe the kidneys to ensure proper long term sexual function. The berries are nutritionally rich, containing Vitamins C, B1, B2 and other vitamins, minerals, antioxidants, amino acids and such nutrients as isoleucine, tryptophan, zinc, iron, copper, calcium, germanium, selenium, phosphorus, B6, and vitamin E. Gou Qi is the world\'s most powerful anti-aging food.

 

Directions:

Dissolve in hot water and drink. 2-3 scoops per day, You can add the powder to other hot drinks and smoothies. 

 

Ingredients / Materials:

Yin Yang Huo (Epimedium), Xian Mao (Golden Eye Grass),He Shou Wu (Fleeceflower Root), Gou Ji (Wolfberry Fruit), Ba Ji Tian (Morinda Root), D-Sorbitol

 

Due to EU law we cannot make any health claims about this product. For more detailed descriptions of the properties of these herbs, please consult a Materia Medica.

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<![CDATA[E Tonic]]> http://chinalifeweb.com/shop/product/tonic-e/ http://chinalifeweb.com/shop/product/tonic-e/ Fri, 26 Feb 2016 17:05:34 GMT This is a base combination which can be used to combine with other herbal extracts. Please speak to our staff.

 

Bupleurum Root is traditionally used to promote circulation of Qi and relieve stress.White Peony Root is traditionally used to soothe the liver which according to Chinese Medicine theory is the organ that regulates emotions and suffers most during emotional stress. The herb is also used to nourish the blood.Curcuma Root is effective at balancing erratic emotions. It is traditionally used for removing blood stasis and dispersing Qi stagnation to help the body release built up stress.

 

Directions:

Dissolve in hot water and drink. 2-3 scoops per day, You can add the powder to other hot drinks and smoothies.

 

Ingredients / Materials:

Chai Hu (Bupleurum Root), Bai Shao Yao (White Peony Root), Yu Jin (Curcuma Root), D-Sorbitol.

 

Due to EU law we cannot make any health claims for this product. For more detailed descriptions of the properties of these herbs, please consult a Materia Medica.

 

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<![CDATA[Qi Tonic]]> http://chinalifeweb.com/shop/product/tonic-qi/ http://chinalifeweb.com/shop/product/tonic-qi/ Fri, 26 Feb 2016 16:55:00 GMT This is a base combination which can be used to combine with other herbal extracts. Please speak to our staff.

 

White Ginseng is a world renowned herb traditionally used to increase energy and immunity and focus the mind. The American white variety is neutral, as opposed to the red ginseng (which has heat giving properties) and is therefore suitable for everyone.

 

Astragalus Root is traditionally used to boost energy levels. Royal jelly is the most complete, natural food known to man. It is packed full of vitamins, amino acids and trace elements to supply the body with essential building bricks to maintain good health.

 

Directions:

Dissolve in hot water and drink. 2-3 scoops per day, You can add the powder to other hot drinks and smoothies. 

 

Ingredients / Materials:

Astragalus Root, Royal Jelly, White American Ginseng, D-Sorbitol

 

Due to EU law we cannot make any health claims about this product. For more detailed descriptions of the properties of these herbs, please consult a Materia Medica.

 

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<![CDATA[Black Tea Explorer Bundle]]> http://chinalifeweb.com/shop/product/cl-btexp/ http://chinalifeweb.com/shop/product/cl-btexp/ Thu, 11 Feb 2016 20:41:52 GMT <![CDATA[Simplified Tai Chi For Beginners]]> http://chinalifeweb.com/shop/product/bk5079/ http://chinalifeweb.com/shop/product/bk5079/ Mon, 18 Jan 2016 14:02:20 GMT <![CDATA[Tiger Spirit]]> http://chinalifeweb.com/shop/product/tiger_spirit/ http://chinalifeweb.com/shop/product/tiger_spirit/ Thu, 10 Dec 2015 14:32:16 GMT

 

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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<![CDATA[PEARL COMPLEXION DAY CREAM]]> http://chinalifeweb.com/shop/product/sin-pcmp/ http://chinalifeweb.com/shop/product/sin-pcmp/ Wed, 09 Dec 2015 03:16:26 GMT FUNCTION

*Skin brightening
*Reducing uneven pigmentation
*Smoothing micro-exfoliation
*Wrinkle reduction and skin regeneration
*Antioxidant rich

 

APPLICATION

Apply daily to clean face & neck using upward motions.

 

INGREDIENTS - BOTANICAL

Pearl Powder, Uva-Ursi Leaf, Aloe Vera, Chamomile, Kiwi Fruit, Rosehip, Raspberry Oil, Licorice

 

INGREDIENTS - SKIN SCIENCE   

Vitamin E, Vitamin C

 

INGREDIENTS

Aqua, Chamomilla Recutita Flower Extract, Actinidia Chinensis Fruit Extract, Rubus Idaeus Seed Oil, Rosa Canina Fruit Extract, Glycyrrhiza Glabra Leaf Extract, Arctostaphylos Uva Ursi Leaf Extract, Ceteareth-20, Aloe Barbadensis Leaf Juice Powder, Cetearyl Alcohol, Pearl Powder, Glyceryl Stearate, Polysorbate-60, Tocopherol, Sodium Ascorbyl Phosphate

 

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