Guangdong Tea Import and Export Co. Ltd
Popular Teas from Guangdong Tea Import and Export Co. LtdSee All 4 Teas
Recent Tasting Notes
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.
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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.
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.
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.
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.
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.