Phoenix Acupuncture Needles

Phoenix acupuncture needles are made from Japanese top grade surgical steel under advanced manufacturing facilities. The material used is highly ductile, springy and strong. Needle tips are well sharpened and polished for painless insertion.

Phoenix Needles are produced exclusively for Phoenix Medical Ltd – We do not shop around, change suppliers or just have the needles repackaged with our branding. This means from top grade inspection and materials, right the way through the production process, the production of the Phoenix Acupuncture Needles is strictly controlled to ensure that needles always reach the premier standard which is widely recognised by our customers and you will be guaranteed the same high quality and consistency.

We have a wide range of Phoenix products available on our website. The Phoenix acupuncture needle range alone comes in 6 different handle types, over 35 different sizes, a choice with or without guide tubes or 5 needles in 1 guide tube and a long shelf life (2018 or longer).

Starter Kit

Ling Zhi

Ling Zhi, also known as ‘reishi mushroom’ is a categorical term for many mushrooms within the Ganoderma genus. It has been used as a herbal medicine for more than 2,000 years, making it one of the oldest mushrooms known to have been used in medicine.

In the Chinese language, lingzhi compounds ling 灵 “spirit, spiritual; soul; miraculous; sacred; divine; mysterious; efficacious; effective” (cf. Lingyan Temple) and zhi芝 “(traditional) plant of longevity; fungus; seed; branch; mushroom; excrescence”.

ling zhi2Ling Zhi helps to:
• Inhibit tumor and cancer cells
• Provide more energy and vigour, less fatigue and increase brain power
• Rejuvenate and make you feel alert
• Strengthen the organs for waste elimination and detoxification
• Strengthen the body’s immune system
• Promotes a good night’s sleep



Recipes for LingZhi Tea and Soup


1. Lingzhi Mushroom Tea Preparation:
Lingzhi Mushroom tea has a bitter taste and so it is usually prepared as a hot water extract.

• Add 5 grams or about 1 tsp of Lingzhi mushroom to 4 or 5 Cups of boiling water.
• Bring to a simmer, cover and continue to simmer for two hours.
• Take out the mushroom pieces and cool.

Add honey, fruit juice or even green tea to sweeten the taste. It will store in the refrigerator for a few days and keep its potency.


2. Lingzhi Lean Pork Soup
• 2½ litres (10 cups) water
• 19 gm Lingzhi, rinsed and sliced
• 19 gm Wild Yam, rinsed
• 5 pitted Red Dates, rinsed
• 350 gm lean pork, rinsed and scalded with boiling water
• 2 tablespoons Chinese Wolfberry, rinsed
• 3 pieces of fresh ginger sliced
• 2 sping onion, sliced
• 1 teaspoon salt, to taste

Bring the water to a boil in a stockpot. Add all the ingredients, except the salt, and cook over high heat for 10 minutes. Reduce the heat to low and simmer uncovered for 2½ hours. Season with the salt and remove from the heat. Serve while it hot.


Common Uses of RockTape

rocktape common use


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TRE intro sheet UK

Pu-erh Tea

Pu-erh or Pu’er tea is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled.

Pu-erh traditionally begins as a raw product known as “rough” (Mao Cha) and can be sold in this form or pressed into a number of shapes and sold as “raw” (Sheng Cha) . Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The Wo Dui process developed in the mid-1970s by the Menghai and Kunming Tea Factories created a new type of pu-erh tea, whose legitimacy is disputed by some traditionalists. This process involves an accelerated fermentation into “ripe” (Shou Cha) which is then stored loose or pressed into various shapes. All types of pu-erh can be stored to mature before consumption, which is why it is commonly labeled with year and region of production.

Most Popular Varieties of Pu-erh Tea

According to the production process, four main types of pu-erh are commonly available on the market:

1. Maocha: All types of pu-erh tea are created from Maocha, a mostly unoxidized green tea processed from a “large leaf” variety of Camellia sinensis (C. sinensis assamica) found in the mountains of southern Yunnan.
2. Raw pu-erh: pressed maocha that has not undergone additional processing.
3. Ripened pu-erh: pressed maocha that has undergone fermentation in the ripening process for up to a year. Badly fermented maocha will create a muddy tea with fishy and sour flavors indicative of inferior aged pu-erh.
4. Aged raw pu-erh: A tea that has undergone a slow secondary oxidation and a certain degree of microbial fermentation.

While unaged and unprocessed, Maocha pu-erh is similar to green tea. Ripened and aged pu-erh tea has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavor and texture of pu-erh tea different but also results in a rather different chemical makeup of the resulting brewed liquor.

Pu-erh is compressed into a variety of shapes, e.g. round, flat, disc or puck-shaped, convex knob-shaped, thick rectangular block etc.. Sometimes it is also compressed into the hollow centers of bamboo stems or packed and bound into a ball inside the peel of various citrus fruits.

puerh tea2

puerh tea3



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Black Tea

In Chinese languages and the languages of neighboring countries, black tea is known as “Red Tea”, a description of the colour of the liquid; the Western term “Black Tea” refers to the colour of the oxidized leaves. It is the most widely consumed teas in the world and accounts for over 90% of all tea sold in western society.

Black, Green, Oolong and White teas all come from the same plant – The Camellia Sinensis. A number of factors determines which type of tea is produced for example the processing method, the level of oxidization, where the Tea was grown etc. Following the initial drying and rolling of the leaves just after they have been picked, Black Tea goes through a natural oxidation process and is more oxidized than Green and White teas. Black tea is classified as a post-fermented tea and has a far stronger flavour than other less oxidized teas. Unlike Green tea which loses its flavour within a year, Black Tea retains its flavour for several years. For this reason, it has long been an article of trade.

Black tea is usually graded on one of four scales of quality. Whole leaf teas are highest quality followed by broken leaves, fannings, and dusts. Whole leaf teas are produced with little or no alteration to the tea leaf. This results in a finished product with a coarser texture than that of bagged teas. Whole leaf teas are widely considered the most valuable, especially if they contain leaf tips. Broken leaves are commonly sold as medium grade loose teas. Smaller broken varieties may be included in tea bags. Fannings are usually small particles of tea left over from the production of larger tea varieties, but are occasionally manufactured specifically for use in bagged teas. Dusts are the finest particles of tea left over from production of the above varieties, and are often used for tea bags with very fast, very harsh brews. Fannings and dust are useful in bagged teas because the greater surface area of the many particles allows for a fast, complete diffusion of the tea into the water. Fannings and dusts usually have a darker colour, lack of sweetness, and stronger flavor when brewed.

The most popular varieties of Black Tea

  • Zhengshan Xiaozhong (Lapasang Souchong)


black tea1 black tea3

Originally from the Wuyi region of the Chinese province of Fujian, it is sometimes referred to as smoked tea. Lapsang is distinct from all other types of tea because the leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour which is similar to the smell of a barbecue or campfire, or of Latakia pipe tobacco. The flavour of the pine smoke is meant to complement the natural taste of the black tea, but should not overwhelm it. High grade lapsang souchong possesses a taste of dried longan for the first few brews.

  • Keemun


black tea5 black tea4


Keemun is produced in the Qimen County of Huangshan City, in Anhui (Anhwei) province. (“Keemun” has been the English spelling for “Qimen” since the colonial era.)

Keemun has a relatively short history. It was first produced in 1875 but quickly gained popularity in England, and has since been used as a prominent ingredient in some blends of English tea (e.g. Earl Grey tea).

The aroma of Keemun is fruity, with hints of pine, dried plum and floweriness (but not as floral as Darjeeling tea) which creates the very distinctive and balanced taste. It also displays a hint of orchid fragrance and a recognizable sweetness. The tea can also have a more bitter taste and the smokiness can be more defined depending on the variety and how it was processed.

  • Dian Hong

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Dian Hong is a relatively new product from Yunnan that began production in the early 20th century. One of the distinctive characters of Dian Hong is its fresh, floral aroma, with the typical black tea malty base. The quality of Dian Hong depends on the level of theaflavin and thearubigin it contains, the higher the better. The younger the tea leaves, the higher level of theaflavin and thearubigin.

The top grade Dian Hong is called Dian Hong Jin Ya (Golden Buds) which is picked in early April when the earliest tea buds begin to grow. Unlike other black tea, Golden Buds have a beautiful golden color when dry.

Chinese Teas, including Black Tea, are extremely well known for their health benefits due to them containing vast amounts of vitamins and antioxidant properties. Many health benefits have been linked to drinking Black Tea these include; Eliminating free radicals, Oral Health, Helping the brain and the nervous system and many more. Another extremely well known health benefit of Black Tea is it’s aid in helping the digestive system.

*Please note that the health benefits listed are only suggested and more tests need to be done*