Thailand 'Red Tiger' Oolong Tea

Tea type
Oolong Tea
Not available
Autumn Leaf Pile, Honey, Molasses, Roasted nuts, Tar, Vanilla, Baked Bread, banana, Fruity, Malt, Mineral, Stonefruits, Cherry, Nuts, Apricot, Blood orange, Brown Sugar, Butter, Cinnamon, Cocoa, Cream, Peach, Pear, Plums, Raisins, Red Apple, Rose, Wood, Fig, Melon, Roasted, Sugar, Sugarcane, Musty, Sweet, Blackberry, Brandy, Dark Chocolate, Floral, Creamy
Sold in
Not available
Not available
Not available
Edit tea info Last updated by Kawaii433
Average preparation
205 °F / 96 °C 1 min, 30 sec 7 g 15 oz / 457 ml

Currently unavailable

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

From Our Community

1 Image

6 Want it Want it

14 Own it Own it

24 Tasting Notes View all

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.

24 Tasting Notes

402 tasting notes

Second try, as for first I did two teaspoons in my cup (grandpa back then and today) and was too overwhelming. And today I used just one tea spoon and it seems just right.

Aroma of molasses, roasted nuts, bit of other roasted stuff.
Taste quite heavy, baked goodies, roasted nuts as well, bit of tar maybe? Not a awful way though. I notice as well some sweetness, maybe like vanilla a bit? Or maybe some honey-sweetness. As it brews longer and longer, it brings more subtle notes which are in conclusion very good and enjoyable.

Flavors: Autumn Leaf Pile, Honey, Molasses, Roasted nuts, Tar, Vanilla

Boiling 1 tsp 10 OZ / 300 ML

This sounds delicious!

Martin Bednář

It is beter than I have expected honestly

Login or sign up to leave a comment.

1 tasting notes

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

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

Login or sign up to leave a comment.

325 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

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

Onto the wish list this goes! This sounds amazing!


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


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


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.

53 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.

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

This one was sooo yummy to me :D

Login or sign up to leave a comment.

876 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

6 g 4 OZ / 118 ML

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.

447 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

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

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.

495 tasting notes

round flavor – no real finish, but lingering flavor. fruity, soft, hint of sweetness.
better at a higher temperature 200F instead of 195F

Flavors: Fruity, Honey

Login or sign up to leave a comment.

335 tasting notes

With my hair, I am wash and go. For most days, with my tea, I am brew and go. My job at the time I wouldn’t have time to even brew tea on the premise, so I would need make a huge thermos. No time or place for gong fu.

At first with this tea, I brewed it western style. I wasn’t a fan of the tea, the flavor profile many were writing about was muddled. The next day I made time to try it gong fu. It was like a whole new tea! I tasted everything. The honey, the warmth, slightly sweet. I guess I got into a pattern of just always brewing my tea western, and always feeling rushed to do so. I try to always have oolong around the house to force me to gong fu.

I preferred this oolong to the Red Buffalo from What-cha. But gong fu all the way, no western brewing for this.

Flavors: Honey

Login or sign up to leave a comment.

1088 tasting notes

So, I woke up today thinking oolong.

I am just starting with the first steep and I have honeyed malt—a bit like honey black— against a floral backdrop. Interesting. Unusual. Nice.

Now, as much as I’d like to continue lounging around in my flannel pjs drinking tea on this massively foggy day, I am revving myself up to go participate in some movement. Part of my inspiration is that yesterday I left one of my travel mugs in my locker at the gym and I need it for my multiple steepings in the coming days. So I may as well go have a workout. You guys can be my witnesses as I get into motion. Getting up now….

Thank you, Crowkettle. A lovely entry into the selection you so generously shared with me.

The steeps will continue. Stay tuned.

Well, I drank this until the steeps gave up almost nothing. So, yay! Deliciousness!

And it’s a sip down! I’d happily order this one the next time What-Cha hears from me.


That’s an interesting way to motivate oneself to go to the gym more, actually. Leave something you need there so you have to go back haha.

Evol Ving Ness

Also, because crazy tea lady who carries four travel canisters of hot tea wherever she goes.

Evol Ving Ness

Of course, some remain hotter than others.


Woo-ho, workout inspiration (whatever works)! Looking forward to getting back into exercise things this month too! :)

Evol Ving Ness

Hurray, yay! I find that it is all far less painful when I build it into my day and regularity makes it even more pleasant because then you get to know people there and the hellos and light banter make things even that much nicer. Also, it blows my mind when I am able to retain some sort of a routine. Though some days, of course, I do need that something something to propel myself out the door.

Login or sign up to leave a comment.