Thailand 'Red Tiger' Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Almond, Butter, Grain, Honey, Toasted Rice, Vanilla, Apricot, Baked Bread, Cinnamon, Cocoa, Floral, Fruity, Jam, Malt, Orange, Raisins, Rose, Smooth, Stonefruits, Sweet, Autumn Leaf Pile, Molasses, Roasted nuts, Tar, Nuts, Roasted, banana, Mineral, Cherry, Blood orange, Brown Sugar, Cream, Peach, Pear, Plums, Red Apple, Wood, Fig, Melon, Sugar, Sugarcane, Musty, Blackberry, Brandy, Dark Chocolate, Creamy
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Kawaii433
Average preparation
200 °F / 93 °C 1 min, 45 sec 6 g 14 oz / 427 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

7 Want it Want it

14 Own it Own it

28 Tasting Notes View all

  • “This wasn’t a favorite. I expected honey and baked cherry but instead got an almost metallic black tea experience. Check out my full review here:...” Read full tasting note
    60
  • “Sipping a cup of this right now. Tried it on Friday and it didn’t taste like much, but then a conversation with a friend lead me to try it with 4-5 grams per 8 ounces of water instead of my usual...” Read full tasting note
    92
  • “I realize teas like this typically “should” be drunk gong fu, and maybe I will still get around to that (I have 50g, so plenty more to experiment), but today I just wanted to brew up a quick mug of...” Read full tasting note
    80
  • “SIPDOWN I ad just a teaspoon left, maybe one and half, I don’t know. I wasn’t measuring, and I just decided to drink what I had left in grandpa style. Turned out like a liquid freshly baked bread,...” Read full tasting note
    88

From What-Cha

Another brilliant red oolong from south-east asia with a smooth sweet honey taste coupled with baked cherry notes.

Tasting Notes:
- Smooth sweet taste
- Notes of honey and baked cherry

Harvest: Spring 2016

Origin: Choke Chamroen Tea Estate, Doi Mae Salong, Chiang Rai, Thailand
Altitude: 1,350m
Organic: Certified organic by OneCert
Sourced: Direct from Choke Chamroen Tea

Cultivar: TTES #12 Jin Xuan
Oxidisation: Medium to High
Roast: Light to Medium
Picking: Hand

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 1-2 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

28 Tasting Notes

60
5068 tasting notes

This wasn’t a favorite. I expected honey and baked cherry but instead got an almost metallic black tea experience.

Check out my full review here: http://www.sororiteasisters.com/2019/04/21/thailand-red-tiger-oolong-tea-what-cha/

Login or sign up to leave a comment.

92
66 tasting notes

Sipping a cup of this right now. Tried it on Friday and it didn’t taste like much, but then a conversation with a friend lead me to try it with 4-5 grams per 8 ounces of water instead of my usual 2-2.5 grams that I use for blacks and whites. Well, I feel like a fool now because there’s so much more flavor in my teacup.

The liquor smells like warmed clover honey, and it looks about the same. Toasted grains, hot almonds skins, and a dry vanilla are all present in the body. A bit juicy from an unidentified fruit. The aftertaste is sweet and buttery, like a less sticky version of the creamed butter/brown sugar mixture when you’re making cookies from scratch. It mellows down to a distinct floral note after a few moments; I want to say orchid. Lovely.

Flavors: Almond, Butter, Grain, Honey, Toasted Rice, Vanilla

Preparation
195 °F / 90 °C 4 min, 0 sec 4 g 8 OZ / 236 ML
Martin Bednář

I really enjoyed this one I recall!

Eelong

It’s a classy red oolong if I’ve ever had one!

ashmanra

Sounds awesome!

Login or sign up to leave a comment.

80
643 tasting notes

I realize teas like this typically “should” be drunk gong fu, and maybe I will still get around to that (I have 50g, so plenty more to experiment), but today I just wanted to brew up a quick mug of something to go with my grilled cheese sandwich for lunch. Originally I was going to make a straight black but when I started digging through my straight tea storage, I saw this pouch, it had been opened at some point, and it’s old, so I figured, why not? (It has been brought to my attention my definition of “old” and other Steepsterers definition of “old” is not the same, so I will specify this is the Spring 2017 harvest. Yes, I consider 2017 teas “old.” Remember, I didn’t get into the tea game until fall of 2016 so my oldest teas in my collection are currently 2017 teas, and those are the ones I’d rather get out to replace with fresh.)

Anyway, I was certain I’d reviewed this before, since it was an opened package, but I did a Ctrl+F on my Steepster.txt file where I keep all my review writings and… nope! So here we go. Considering this is an older tea and brewed western, I’m sure it will not be as nuanced, so take anything I say with a grain of salt. (To be fair, anything I say about oolongs should be taken with a grain of salt anyway).

3.5g brewed in 350ml water at 205F for a 3 minute steep. The aroma is incredibly fruity, like oranges and honey, immediately making me think of marmalade jam. I’m getting a bit of an apricot note in the aroma as well, and a more subtle maltiness. The flavor is quite tasty, definitely very heavy in the fruity notes that were coming out in the aroma. Mainly I’m getting an orange taste, but it is sweeter and honeyed rather than citrusy, and I’m getting a strong stonefruit impression. There is a bit of a maltiness with hints of baked bread, cocoa, cinnamon, raisin, and toward the end of the sip, a sweet florality toward the back of the tongue that tastes of rose to me. I’m really enjoying it and impressed with how much flavor I’m getting considering the age and brewing method I chose.

Flavors: Apricot, Baked Bread, Cinnamon, Cocoa, Floral, Fruity, Honey, Jam, Malt, Orange, Raisins, Rose, Smooth, Stonefruits, Sweet

Preparation
205 °F / 96 °C 3 min, 0 sec 3 g 12 OZ / 350 ML

Login or sign up to leave a comment.

88
672 tasting notes

SIPDOWN

I ad just a teaspoon left, maybe one and half, I don’t know. I wasn’t measuring, and I just decided to drink what I had left in grandpa style.

Turned out like a liquid freshly baked bread, with hints of roast, nuts and honey-sweetness. Luckily it wasn’t very sweet.
I am not sure about the vanilla I recalled last time, certainly I noticed it – but I had as well vanilla flavoured ice cream, so… rather it wasn’t in the tea :D

Sad to see it go, it was indeed a nice surprise to pick this one and it was very tasty.
82 → 88

Flavors: Baked Bread, Honey, Nuts, Roasted

Preparation
200 °F / 93 °C 10 OZ / 300 ML
Kawaii433

I really like this one too. <3

Martin Bednář

I was surprised that Thailand could have so nice oolong!

Kawaii433

Right? lol I like What-cha’s Vietnamese oolongs too, Martin :D

Martin Bednář

Vietnamese? Yep, they are great too. But those I sometimes see even elsewhere (Hatvala, for example). But I don’t know other vendor where to buy Thailand tea.

Login or sign up to leave a comment.

75
1 tasting notes

Look and taste like tieguanyin with less sourness. Heavier roasted Oolong. Pleasant aftertaste and aroma; roasted nut palate.

Preparation
205 °F / 96 °C 2 min, 15 sec 2 tsp 110 OZ / 3253 ML

Login or sign up to leave a comment.

90
349 tasting notes

This is the second note on this and it’s a sipdown but I just have to buy more. It’s one of my favorites. I had mentioned the banana nut bread taste and instead of using a gaiwan as I did the first time, I made a 18 oz pot with 15g of it with several infusions, starting with 1 minutes infusion and working up. That wonderful banana bread taste is stronger brewing it this way. The baked cherry aroma and notes are so yummy too. I’ve been drinking a lot of black tea and pu’erh lately and boom… Just like that my fickle tea self, fell back in love with a good roasted Jin Xuan. I upped the rating more to remind myself, this has got to be on my shelf.

Now I need to compare Vietnam Medium-Roast Jin Xuan Red Oolong Tea. That was my other favorite What-Cha tea (plus the sticky rice one, of course).

Flavors: Baked Bread, banana, Cherry, Nuts

Preparation
200 °F / 93 °C 1 min, 0 sec 15 g 18 OZ / 532 ML
Kittenna

Onto the wish list this goes! This sounds amazing!

Kawaii433

:D I saw Eastkyteaguy’s review and did the same thing. I glad cause I really love it!

LuckyMe

It’s going on my wishlist too. This tea has earned so many accolades on Steepster.

Kawaii433

LuckyMe, to me (and I say that emphatically since taste is subjective), it reminds me why I love oolong. I hope you enjoy it as much as I do.

Login or sign up to leave a comment.

60 tasting notes

Received as a generous sample from the proprietor.

Filtered Santa Monica tap water just off the boil throughout. Poured from a pear-shaped purple clay tea-pot into a glass cha hai, and served in a porcelain (“peony”) cup.

8 infusions (no wash), most around 45 seconds – the first was my favorite:

Saffron to Fulvous liquor; Biscuity/faintly-floral aroma with notes of hay and popcorn; Very low roast grain on the palate with meringue/custard and rice pudding elements as well. Medium finish with residual honey, fleeting malt, and faint apricot notes. Longer infusions/higher temperatures seem to flatten out (or better integrate, if I’m being generous) the flavors – although I also get a faint vegetal note suggesting weakly stewed morning glory or water spinach along with a hint of corn when the tea is pushed. Medium-light bodied; Good longevity.

Reminds me of the bug-bitten oolongs I’ve sampled from Taiwan, with similar levels of oxidation and roast (modest but perceptible). An enjoyable not-quite-medium roast tea, fairly responsive to infusion time/temperature, though not finnicky to brew.

Preparation
205 °F / 96 °C 0 min, 45 sec 5 g 5 OZ / 147 ML
Kawaii433

This one was sooo yummy to me :D

Login or sign up to leave a comment.

90
900 tasting notes

Here is another review from way back. I finished a couple of 10g sample pouches of this tea around the first week of May, but totally forgot to post a review for this tea when I was focusing on clearing out the backlog for May. It seems that What-Cha always manages to offer a number of Jin Xuans from Southeast Asia, and this was yet another of them. I found it to be a more or less excellent and incredibly approachable roasted Jin Xuan. It may not be the sort of tea that will blow all fans of roasted oolongs away, but I found it to be very enjoyable.

I prepared this tea gongfu style, although I did not push it all that hard. After a brief rinse, I steeped 6 grams of rolled tea leaves in 4 ounces of 194 F water for 10 seconds. This infusion was chased by 13 additional infusions. Steep times for these infusions were as follows: 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of honey, black cherry, peach, and blood orange. After the rinse, I noted new aromas of baked bread and malt along with a stronger overall black cherry scent. The first infusion introduced milder aromas of cream, banana, vanilla, plum. In the mouth, the tea liquor offered mild notes of cream, malt, vanilla, baked bread, honey, and black cherry balanced by hints of banana and blood orange. Subsequent infusions saw wood, cinnamon, and cocoa aromas appear along with a stronger scent of banana. New notes of wood, cinnamon, apricot, minerals, butter, red apple, raisin, brown sugar, rose, and pear appeared in the mouth with belatedly emerging notes of peach and plum. The final infusions offered notes of minerals, baked bread, wood, cream, and butter that were underscored by hints of vanilla, stone fruits, and pear.

I am so glad that I took detailed notes of my review sessions for this tea because I would otherwise have been forced to not log this one. As mentioned above, this was a very nice roasted Jin Xuan. It seems that countries like Thailand, Vietnam, and Indonesia are producing numerous quality Jin Xuan oolongs these days. If you are a fan of sweeter, fruitier roasted oolongs, I would be willing to bet that you would enjoy this tea.

Flavors: Apricot, Baked Bread, banana, Blood orange, Brown Sugar, Butter, Cherry, Cinnamon, Cocoa, Cream, Honey, Malt, Mineral, Peach, Pear, Plums, Raisins, Red Apple, Rose, Vanilla, Wood

Preparation
6 g 4 OZ / 118 ML
Kawaii433

Reading this review (again) along with Togo’s. Read it right before I bought it, and now while trying it. Oh my gosh, this tastes so good…

Login or sign up to leave a comment.

88
526 tasting notes

This is a sweet and medium bodied tea, whose smell reminds me of baked figs and honey a bit. There are some notes of cocoa and also melon in the aftertaste. The taste is balanced with a good depth.

Overall, Red Tiger is a great fruity oolong that is also very affordable. Highly recommended!

Flavors: Cocoa, Fig, Fruity, Honey, Melon

Preparation
205 °F / 96 °C 0 min, 45 sec 8 g 5 OZ / 150 ML
Kawaii433

It’s so so so yummy.

Login or sign up to leave a comment.

306 tasting notes

Scent of the dry leaves is roasted and floral. Scent of the wet leaves after infusing is rich, honeyed, and reminds me of cooked cherries (I think I saw this in the product description too, so if so, then that is spot on). Taste is a nice warm, roasted honey-floral with a bit of tartness and hints of cooked cherry. Later infusions have a nice camphor note. Mouthfeel is fairly drying.

I brewed this Gongfu Cha style. To me it was a fairly enjoyable everyday drinking kind of tea, with not a lot of variance from one infusion to the next.

I am going to try brewing this differently and may update the review if it turns out too different. I thought this tea was highly roasted but it turns out it’s just highly oxidized so I’m going to try more leaf and lower temperature water per my usual handling of less roasted oolong and see if that makes a big difference.

EDIT: It did make a difference, with most infusions tasting more sweet and honeyed and less tart. It does still have some of that drying mouthfeel though.

Login or sign up to leave a comment.