Thailand 'Jin Xuan' Sticky Rice Oolong Tea from What-Cha

Thailand 'Jin Xuan' Sticky Rice Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Butter, Grass, Hay, Popcorn, Spinach, Sticky Rice, Vegetal, Green Pepper, Kettle Corn, Pastries, Pumpkin Seed, Rice, Roasty, Savory, Sugar, Sweet, Warm Grass, Toast, Mineral, Vanilla, Bread, Green, Nutty, Seaweed, Umami, Herbs, Smooth, Vegetables, Cream, Milk, Cucumber, Sugarcane, Sweet, Toasted Rice, Apricot, Custard, Floral, Honeysuckle, Nuts, Rice Pudding, Roasted Nuts, Stonefruit, Thick, Toasted, Toasty, Drying, Milky, Tangy
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
190 °F / 87 °C 1 min, 45 sec 5 g 8 oz / 241 ml

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42 Tasting Notes View all

  • “I am not much into green tea, and this oolong is very vegetal – even if cold-steeped, still tastes like spinach. However, sticky rice notes are very nice. Is ok with honey.” Read full tasting note
    69
  • “Beerandbeancurd generously sent me this tea! Thank you! I have had quite a few sticky rice puerh teas but I don’t think I have ever had a sticky rice oolong. Today’s lunch was a big bowl of...” Read full tasting note
  • “Alistair included a sample of this with my first order from What-Cha. I steeped that sample in a traditional brewer, and was absolutely delighted with the taste of a sweet popcorn ball, dancing...” Read full tasting note
    96
  • “This tea is for those who love the taste of sweet rice, which I happen to be. I’ve had this tea maybe three or four times, but this time I got hit with a wave of vanilla into just wonderfully...” Read full tasting note
    91

From What-Cha

Has a creamy texture and sticky rice aroma, imparted unto the tea during processing by heating the sticky rice plant’s leaves along with the tea leaves.

Sticky rice scented tea is a speciality of northern Thailand, although traditionally green tea is used, Jin Xuan Oolong produces just as good if not better results.

Produced in Northern Thailand in what was once the hub of the ‘Golden Triangle’, the farmers in 1994 turned their back on opium production and switched to tea, importing a range of tea plants from Taiwan’s famed tea producing region Alishan.

Scent: Nuo Mi Xiang Nen Ye (sweet fragrance rice tender leaves) AKA sticky rice

Origin: Choke Chamroen Tea Estate, Doi Mae Salong, Chiang Rai, Thailand
Altitude: 1,350m
Organic: Tea certified organic by OneCert but not the herb used to scent
Sourced: Direct from Choke Chamroen Tea

Cultivar: TTES #12 Jin Xuan
Oxidisation: 20%
Roast: Light
Picking: Hand

Tasting Notes:
- Smooth texture
- Brilliant sticky rice aroma with a creamy taste

Brewing Advice:
- Heat water to roughly 85°C/185°F
- Use 1 teaspoon per cup/small teapot
- Brew for 2 minute

About What-Cha View company

Company description not available.

42 Tasting Notes

83
2956 tasting notes

Full review still to come, but this is super buttery. It reminds me a lot of movie theatre buttered popcorn. I can definitely see where the sticky rice association comes from. This herb definitely has that sort of flavour.

Flavors: Butter, Popcorn, Rice, Toasted Rice

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90
Recommended
7 tasting notes

One of my favorite teas so far. Reminds me of local teas I would have in Vietnam. A happy tea with a great rice flavor. Even perhaps a hint of corn. Buttery as well. A simple delight! I will have to stock up on this one.

Flavors: Butter, Cream, Kettle Corn, Rice

Preparation
195 °F / 90 °C 2 min, 30 sec 5 g 8 OZ / 236 ML
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90
56 tasting notes

I’m happy to report that my heavy-handed brewing didn’t ruin a subsequent attempt at an iced version of this tasty tea!

After abusing the leaves terribly I still managed to make several delicious cold infusions that tasted satisfyingly like steamed white rice. How do they get that flavor in there? I dunno. Must be magic.
Preparation
Iced 8 min or more 5 g 12 OZ / 354 ML
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84
15049 tasting notes

noms. mmmm so good. Thanks again for sharing this one with me crowkettle. It’s a happy delicious tea :) love that sticky rice flavour…the smoothness…just yum.
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87
Recommended
1433 tasting notes

I noticed today that I’m coming near to the end of my packet here. I drink this guy a lot, and want to gush about it endlessly (much to the concern and confusion of friends and fam), so I guess it was to be expected. Still disappointed that this oolong isn’t self-replenishing.

The weather here was gorgeous today, so I took this to-go with me for a long walk along the beach, and then enjoyed some extra steeps in the afternoon on the patio. Practically perfect.

There isn’t much more to add about this tea that I haven’t said elsewhere. I do love that when the oolong unfurls, the leaves are a Frankensteinian assortment of colours (dark vibrant green, pale green). It’s like they are the scraps of unwanted oolong leftovers that have been baptized and reborn in sticky rice glory. How can you not love them?

Steep Count: 3

A small fly drowned in my third cup, and it was the tea tragedy of the month.

(2016 fall harvest)

Flavors: Butter, Cream, Rice, Vegetal

Preparation
195 °F / 90 °C 1 min, 30 sec 1 tsp 8 OZ / 236 ML
5 comments
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tea-sipper
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Oooo… this one sounds magic.

Roswell Strange
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LOVE this one.

Evol Ving Ness
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Still disappointed that this oolong isn’t self-replenishing

Sipdowns would be even trickier. Hope to try this one one day.

Crowkettle
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Evol, I’ve already put some a side for you so I don’t accidentally drink it all. :)

Evol Ving Ness
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Ooooh, bless you and your progeny and your tea stashes, CrowKettle. :)

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