Guangdong Tea Import and Export Co. Ltd

I bought this tea in an Asian supermarket called Amazing Oriental from the Netherlands. They are very famous in the Netherlands with multiple locations in operation. This tea also comes from Anxi County which is pretty rare for a supermarket tea, because they mostly sell tea from huge plantations. Most of the plantations also aren’t situated in tea’s region of origin for example Tieguanyin. Many plantations are located in neighboring cities like Xiamen or Zhangzhou while Tieguanyins region of origin is Anxi County in Quanzhou. The dry leaf of this tea has a nice milky and biscuity aroma with some grassy notes to it. The wet leaf has the smell of mostly marzipan alongside some florality. The taste of this tea is mostly floral with some notes of cooked vegetable. The texture is nice and clear. Overall a nice cheap tea and very suitable for daily drinking.

REVIEW 1:
8 grams of leaf, 100 C water, 70ml Chaozhou teapot, 6 seconds per steep
Dry leaf: To be reviewed

The tea was packaged in 8 packets of 8 grams of loose leaf tea. Upon opening the package I saw that the tea leaves were a reddish brown color. That may indicate that this tea is charcoal roasted. The wet leaf is amazingly sweet with peach and mango notes with hints of almonds, pear and honey. The liquor has a dark amber color indicating that this one is most likely charcoal roasted！Even more surprising is that I’ve bought this tea from an Asian supermarket (Amazing Oriental, Netherlands). The tea has a nice nutty, peachy and floral aroma and a clear and mineral texture. I should re-review this tea because I’ve gone full Teochew mode on this tea, using a whole packet of 8 grams with a 70ml Chaozhou teapot! The bitterness was pretty intense and the astringency was pretty pronounced. Even though I am Teochew I just cannot get used to the heritage brewing method of the Teochews because they use a ton of leaves and a little bit of water when brewing their favorite beverage. So this concludes my first review and I bet this is a pretty good tea but I brewed it much too harsh for it to be enjoyable.

REVIEW 2:
5 grams of leaf, 96 C water, 90ml Chaozhou teapot, 6 seconds per steep

Having my morning whiff of fresh air and wiping my milk mustache
I sat down with the tea brewer, myself I’m of the mind to describe the tea as unusually bold, jejune, teh I wish more of tea flavor would formentate as I infuse again. And again it’s one of my favorite oolong cha

Grabbed a couple of these today when I want to House of Cha in Lawrence.
I had no idea what brand they were so had to google them – found that they were 2003 Red in Red Pu-erh Tuocha but when I typed that into the search here on steepster this brand came up so I guess I am posting this here.
Steeped in my Gaiwan – first time using it. That was easy enough. Boiling – 45 secondish
Smell – oh I totally get where people say there is a “fishy” aroma to this for sure.
Liquor: Crimson Brown.
First sip: Too complex to come up with one word to encompass it on one sip.
So I will use that – COMPLEX.
Slightly Sweet, Creamy – ish, and yes a little fishy – ish.
I really don’t want to say that though because I want to love this.
I don’t hate it – don’t love it either.
Handed it to hubby – I had not said a word about it but he too said “smells fishy” took a drink then said “tastes fishy”. LOL but he took a second drink anyway soooo what’s that tell ya?
Now, for the record I did NOT do a rinse.
I will go do a second brew and see how that goes and come back ….
(walks off over to counter)
WOAH what the ….
okay I MUST be doing something WRONG wrong wrong here …
its comical really.
I steeped the mini toucha a second time and it looks like TAR and I hate to say the C word here but looks like the darkest coffee I have ever seen! (get your mind out of the gutter what did you THINK I was going to say?) anyway … Now instead of a crimson tint it has this deep purple (great band reference) to it. It still has that fishiness – and let me just add regarding that – IF you can get your mind over or around or even under the fact it is a little fishy and allow your senses to be sensible to the earthy nature of this tea its a lot better – but one has to have good mind control, or will power, or imagination. Thing is – maybe I DID do it right – because as scary as it looks, I like it better this steep!
Hummm I don’t know what to think of this experience, except that it HAS been an experience and that is cool. I like experiences! Are you experienced? (great song reference) – if not I would say go for it – nothing to lose really, except maybe a small part of a brain cell because this tea has me sort of feeling funny but in a good way. Wasn’t really expecting that – but hey makes for a fun tasting note, that seems to be going on and on and on … guess Im done for now. I will steep this probably two more times – see what happens and if it changes from what it is now, other than getting weaker of course, and obviously no longer steepable, then I will make new notes.
Yeah – okay – bye.

It really was a Dan Cong Tuo Cha, large leaves, reddish and deep infusion; smell like a Phoenix Oolong, taste reminds of Pu’er. Great.

For being dirt cheap, it doesn’t taste too much like dirt. A decent shu really for the price. Prepared gongfu 6g in a 6oz Yixing pot. One 10s rinse and rest, short steeps around 10, 15, etc.

Like last time, mixed some of the broken remains of this tuocha with some 2007 Organic Menghai Banzhang Old Tree Pu-erh leftovers from breaking off pieces of the beeng. Got about 4-5 good steeps out.

Actually mixed some of the broken remains of this tuocha with some 2007 Organic Menghai Banzhang Old Tree Pu-erh leftovers from breaking off pieces of the beeng. Doing it gongfu style here and using very short steeps (this is pretty strong). It has a slight smokiness that’s nice and not overpowering.

Gongfu style, 7g in a 7oz. Yixing pot. 1 rinse at 10s, 5 steeps at 15s, 20s, 30s, 1m, 3m. This will last from my first cup of the day to almost the end of the day.