TeaLife Hong Kong -- New Source for Hong Kong Teas
Added a high end high roast shuixian that has been stored in a huge chased pewter caddy to the site. Not cheap, but it is exceptional tea!
Several shuixians added, as well as a dahongpao and a 90s HK traditional storage liu an. Adding a very smooth 15-year-old traditional storage 7572 as well. :)
I am interested in a sampler for oolong.
I’ll definitely offer an oolong sampler, although I won’t include the top shelf shuixian. That is a really high end tea and would substantially increase the price of the sampler!
Instead of a sampler, I now have 15g sample packs available for most teas on the site, so you can pick and choose the ones you’re most interested in!
Added this blend of 99-06 raw and ripe pu erh (7542 and 7572). I’ve been drinking this premium blend for years. Blended for smooth, relaxed drinking and more interesting than ripe alone because of the spiciness and bitterness of the sheng. It needs time to air out, but this is my favorite loose HK pu erh by far!
http://www.tealifehk.com/products/1999-2006-traditional-storage-raw-and-ripe-pu-erh-mix
Samples! Yay! I will place an order soon.
Thanks Rich! Still moving into my new premises (whew) but lots more to come once everything is done!
OK, I finally placed an order today. I got 4 oolong samples. Really looking forward to it! I will let you all know what it’s like. I have not tried this style before. I’m hoping I like it! Even if I don’t, I appreciate your curating these and making them available to sample.
Thanks for making Hong Kong trad storage (read: wet) pu and Hong Kong style roasted yancha available to the non-Chinese speaking drinkers!
Now everyone gets to drink the stuff I do, and can see what I’m talking about! :)
Thanks for all the promotion, toby!
As for ‘wet’ storage…that term refers to inflated humidity…HK traditional storage is done in warehouses that are naturally very humid, but the humidity isn’t inflated by adding humidifiers/buckets of water/splashing water on the floor. We don’t need to do that here, and real wet storage can absolutely ruin pu because of all the potential for mold!
Just tried the three stamp Shuixian, and wow, this is an amazing and powerful tea. I wrote a review if you want to see details.
A buyer from Germany wrote an excellent review of three of the high fire oolongs I offer:
http://westcoasttea.blogspot.hk/2016/10/tealife.html
Thanks Zach!
Added three new teas: 2001 CNNP 7542, 2001 Xiaguan JiaJi and a 1995-1996 top grade shuixian! The previous top grade shuixian I offered is actually a very good aged dahongpao, so if you’ve purchased top grade shuixian from me in the last few months, it’s actually a dahongpao! The vendor only revealed this recently, and I’ve updated the site to reflect what I learned.
@mrmopar Have you tried one of the 7542s? What do you think?
I’m really keen to try any of their raw pu-erhs, especially to compare with the White2Tea 90’s Hong Kong raw. If someone could just confirm whether the White2Tea was 100% raw, it would make by decision much easier.
@tea123, I have not. I do think that both are represented as correctly as both sellers have knowledge about. Too much for each to lose if it were otherwise.
@tea123 mine are definitely 7542—both my 2001 and 2003-2005 are from dealers whose only raw cakes are 7542 (they sell lots and lots of ripe—literally tons every year). The dealer who warehouses the 2001 actually DOES have a single cheaper sheng from a smaller factory, but I haven’t tried it yet.
The 2001 is significantly further along than the 2003-2005 and is a milder, smoother experience, but even the 2003-2005 is very pleasant drinking already! That last little bit of astringency is gone from the 2001 and a recent buyer commented that he enjoyed the 2001 much more for that reason.
My personal favorites by far are the 8653 and the 8582. If it wasn’t for TeaLife I probably never would’ve picked up classic HK traditional storage cakes of those recipes to try out, but wow, am I ever glad I did!
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