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Recent Tasting Notes
Origin: Dehong, Yunnan, China
Type: Pu Erh
Approximate Altitude: 1700m
Steeped Western Style 300ml for 3 min at 85°c then 60 second increments.
Smells smokey and earthy in the pack, looks and smells good.
Slightly green yellow tea, no purple. Aroma is light smoke, woody, some pine wood.
Taste is floral, pine wood, some earth and a good sweet finish. Very good.
2nd and 3rd Steep
More earthiness in the aroma and taste and a little less vibrant.
Origin: Taimu Mountain Fujian, China
Approximate Altitude: 1100m
Western style 300ml for 3 min @85°c, then 2nd steep for 4 min.
1st steep. Tea is broken leaf, lots of debris. Aroma is just like regular tea in a bag. The taste however us quite refreshing, some mild tannin, light floral notes, fruity, and a little but. Easy drinking, one I could drink every day.
2nd steep, it all became watered down, freshness disappears, but the sweetness remains.
Overall a nice tea, but one steep is its limit western style.
Rate No. 4
Origin: Anxi County, Fujian, China
Type: Blended Oolong
Approximate Altitude: 700m
Brewed western style 4gr in 300ml @95 degrees c for two minutes with 30 sec increments.
1st Steep brews a clear tea with a hint of green.
Aroma of green grass and some vegetal notes.
Taste is sweet, asparagus, some cabbage and faint liquorice.
2nd and 3rd steeps are more green in colour. The taste and aroma doesn’t change too much.
4th and 5th Steep are more yellow in colour. Aroma is more muted. The taste however is still holding up. Maybe a little less intense, but still good to drink.
Nice sweet flavoured tea.
Origin: Taimu Mountain, Fujian, China
Type: Scented Green
Approximate Altitude: 1100m
3gr in 300ml of water at 80 degrees c. Steeped for 2mins and then two further steeps +30 seconds each steep.
Yellow tea with a green tint.
Aroma of jasmine flowers, very floral with light green leaf.
Taste is sweet, floral and light green leaf with very little astringency. Nicely balanced in its flavours.
More green in the colour this time.
Aroma is not as strong on the jasmine front, more green leaf.
Taste is more of a warm floral taste, some hints of licorice and spice. More green forward this time.
Back to being more yellow again.
Aroma is less floral again.
Taste is light floral notes, green with some vegetal notes. A bit more diluted than the previous steeps.
Flavors: Floral, Green, Jasmine
Excellent great tea. Beautiful toasted nut and fresh grass aroma. This was the tea I used as my introduction to gong fu style brewing and is still my favourite green tea as well as one of my top 5 teas in general. I brew it at a low temperature.
Flavors: Freshly Cut Grass, Nutty, Toasted
Rate no. 2
Origin: Alishan, Chiayi, Taiwan
Type: Grands Crus Oolong
Approximate Altitude: 2000m
4gr in 300ml at 95 degree c. 2 min 1st steep then 30 second increments each steep.
Pale green tea.
Aroma is vegetal and milky.
Taste is vegetal, some sweetness, milk, some biscuit and green leaf.
Aroma is stronger vegetal notes.
Taste is green leaf, more cream than milk this time. The sweetness is a little less noticeable due to being overpowered by its greenness.
More of orange green tea in colour
Aroma has toned down on its vegetal notes.
Taste is more mellow on the green notes now, not as creamy either. It seems to have developed a little bit of pepper on the back of the tongue with some warmth. Once the tea has cooled a little the creaminess returns stronger.
Flavors: Cream, Green, Milk, Sweet, Vegetal
Rate no. 1
My first loose tea on this new journey.
Origin: Yunnan, China
Type: Ripened Pu Erh
Approximate Altitude: 2600m
Dark chestnut tea. Aroma is earthy and wood. Taste is earth, dry leaf, a bit of leather, some light pepper and green grass on the back of the tongue. On the second steep the taste was more dry leaf and less Earth with a nice warm tingling on the tongue. By the third steep all the flavours mellowed out and toned down.
Flavors: Earth, Leather, Pepper, Wet Wood
This is my second tasting of this tea. I did a rinse at 165 Degrees and 4 seconds to help wake the tea up. it seemed to work because the first infusion was rich and mellow. The liquor is dark and the taste teeters between honey and muscat. I’m also tasting a wet dock on a lake. not alot, it might be a personal observation, but isn’t it all? Not super complex, but great taste. Feeling slightly caffeinated / qi.
I think I’ll be feeling it for a while… not sure if I like tht muscat flavor.
Flavors: Honey, Muscatel, Mushrooms
First thing I noticed when warming up the leaf is a beautiful sweet baked cake aroma. The first, second and third steep is a naturally sweet grassy tone; and once it hit the back of the throat it has a great lingering sweetness that will stay with you through the whole tea session. Steep four through eight has a slightly burnt sugar/toffee and more of a grassy tone to it. Beautiful tea that you will not regret trying!
Flavors: Autumn Leaf Pile, Burnt Sugar, Sweet, warm grass, Toffee
This is an aged white tea from Mei Leaf, aka china life. I’m new to white teas, but the more I try them, the more I like them. I used five grams of tea in a 100ml gaiwan, and heated the water to 205 degrees. I started with flash steepings, and increased the time after about six of them. I drank ten steepings from the tea, and could have gone further. I think it would be a good one to make iced tea with using the steeped leaves. I can’t put how the tea tasted into words, but it was very smooth. Not bitter at all, and tasted really good. This tea has increased my desire to explore white teas.
90ml gaiwan. 5g tea. Nearly boiling water, probably mid 90’s Celsius.
The dry leaves are quite large and already fairly dark. Medium compression on the cake. Dry leaves in a damp hot gaiwan smell : a lot of high notes. A bit sharp. Strong.
One quick rinse. Smell: a little bit of smoke, top notes / sharp. Hint of roasted tobacco or paper that is just yellowed by a flame. Hint of cream, but not much. Floral too. Complex aroma. Is it possible to get a tea reaction / mild tea high to smelling alone? I feel like I have one, but I have been smelling it deeply a lot whilst I let the wet leaves rest.
Quick steep less than 10 seconds. Probably too light a steep. Dark yellow colour, a touch cloudy. Medium thickness no bitterness. Dry sensation starting on the tip and top of my tongue. Pleasant. Leaf in gaiwan smell: it really is quite complex and is now an enhanced stronger version of above. The flavour is lasting in my mouth quite a long time for such a mild 1st brew.
2nd steep, 10 seconds. stronger colour, clearer. Quite thick but still not a prevalent flavour. The smell is stronger than the flavour. Dry sensation on inside of lips and tongue. Warming at back of mouth and throat. This definitely has a physical engagement with my mouth on a tactile level, but the flavour is not a very attacking. I actually like that. Rather than just tasting floral or phenol or fruit or sweetness, this tea currently has a confident but steady taste profile with no real strong note. The leaf smell remains potent and strong, but this is not really coming through in the flavour, but absolutely in the physical interaction in my mouth. A mild Tea “head” is beginning to form. Aftertaste remains strong between steeps.
15 second steep. Water is remaining at the same temperature of mid 90’s.
More taste and more dryness. It feels like it will be easier to say what it doesn’t taste like! Not floral, not creamy (even though leaf smell exhibits aspects of this) not medicinal, not campferous, not sweet, not nutty, not….
20 second steep
This goes down very easily. It blends with the PH of your mouth and just disappears down your throat. I think I have to say mineral as the flavour.
One thing, I have been brewing side by side with yixing teapot and neutral teaware. Porcelain gaiwan to brew, then poured into glass jug. Half of jug into flavour neutral cup. Half into yixing for 10 seconds, then yixing to a second flavour neutral cup. Then side by side tasting. For whatever this might mean, I can’t taste any difference. I did this method earlier today with an aged sheng from xiaguang and the yixing really took the chemical phenol taste out of it (I used a different teapot to now)
22 second steep
The body has not gotten any thicker from the second steep and is now reducing. Still dry and mineraly. Sensation in back and side of mouth/ throat
40 second steep
Brew smell is becoming a bit creamy and rounded. Leaf smell still sharp but does not relate to liquor flavour. Mm a good one this. Maybe apple core, but with no sweetness. I’m taking my time but the tea really does just flows down SO well. Feels like it is in synch with you.
45 second steep.
The colour has remained consistent throughout, so has the flavour and body. It is very very consistent tea.
50 second steep
90 second steep. This one has a touch of sharpness that is present in the leaf aroma.
2 minute steep
3 minute steep
Wow the consistency is unbelievable. I think if you tasted steep 3 and whatever steep number this is, it would be very hard to distinguish.
5 minute steep. Still the same colour as always. Here you can taste it’s coming to the end. A bit watery. A bit like steep one!
Never once tasted over brewed or too harsh. Very steady and complex with exceptional consistency. Mild tea-head experience/cha chi/ caffeine headache. Dry lips and tongue(tip and top) sensation at back of throat and sides of throat.
I’m struggling to describe the taste, but the physical affects are clear and easy to describe.
This is my third time with this tea and I feel that I’m brewing it well. It withstands heat and brew length with no bad results. Happy to have it I’m my collection (I’d purchase it all over again) and looking forward to seeing how it develops overtime.
Brewed as recommended (2, 3, 4 minutes),
Pretty leaves minimally broken, smells fresh (white flowers, sweet greens).
wet leaves smells somewhat like green vegetables and honey,
the first steep reveals a sweet and smooth brew that finishes lemony.
further steeping enhances the acidity, darker vegetables comes to my mind but it is still very light and pleasant brew.
For some reasons i smell Burnt notes in wet leaves and (mainly) the first brew but don’t get much smoke flavors in the brew.
Flavors: Floral, Honey, Lemon, Mineral, Sweet, Vegetal
For the very high monk.
Western style brewing produces an invigorating liquor where the sweetness of the ginseng blends with dessert notes (caramel/vanilla). I get peaches all around with strawberries joining in.
The ginseng has got that sweetness found in dehydrated roots such as ginger or maca powder, nutty and reminiscent of roasted parsnip. the licorice adds it’s peculiar mouth feel, very much like stevia, which lingers in your mouth.
Overall, the tea works wonders! it is very uplifting and even the taste itself forces a smile on your face
I could start a religion to this tea. Specifically, the second steeping of this tea. So far, I’ve only been brewing it western style but I’m excited to try a gongfu session with it now that I’ve bought some more. This is a really delicious tea with a really amazing, lingering mouthfeel. It’s very velvety, warm, and just takes over your whole mouth.
The tea is naturally sweet with just a touch of ginseng (it’s worth noting that it was roasted with ginseng, and doesn’t have actual ginseng in it). I don’t really taste fruit in this, but everything else described by the company is present. It’s really one of my favorite teas through all its infusions, and even retains its nuances when cold. (If I get through three or fewer infusions in a night, I usually throw some hot water in with the leaves and pop the whole thing into the fridge for an indefinite amount of time).
Flavors: Autumn Leaf Pile, Licorice, Nuts, Sweet, warm grass