Red Buffalo

Tea type
Oolong Tea
Not available
Baked Bread, Cocoa, Honey, Spices, Sweet, Flowers, Malt, Raisins, Sugar, Sweet Potatoes, Cinnamon, Marshmallow, Yams, Nutmeg
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Loose Leaf
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Edit tea info Last updated by Anonimo Nonlodico
Average preparation
200 °F / 93 °C 1 min, 30 sec 5 g 6 oz / 187 ml

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From Hatvala

Red Buffalo Oolong tea is a red oolong tea that was developed to our requirements. The tea is allowed to oxidise between 65 – 70% to produce a drink that has an appealing golden amber liquor which manages to artfully combine the nutty, malt and chocolate characteristics of black tea with the much sweeter, fruity and floral characteristics commonly found in green teas.

The Red Buffalo Oolong shares many characteristics with the more lightly oxidized Flowery Oolong in that both are produced from the Thanh Tam (“Qingxin”) varietal on one of the premier tea estates on the fertile plateau at Moc Chau, Son La province in northern Vietnam. Almost all of the annual production from the estate is exported directly to Taiwan each year.

Grown at altitudes above 1100 metres, the harvested leaves are sun dried before being withered, tossed, oxidised, baked and rolled into the tight balls typical of oolong teas. Red Buffalo is a full bodied tea with a creamy smooth texture and a delightful sweet honey taste with hints of malt and chocolate. An ideal comforting tea to relax and unwind with.

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6 Tasting Notes

66 tasting notes

Back to the good stuff. This is very much a dessert tea: the sweetest unadulterated one I’ve ever had, gui fei oolongs included. Smells a bit like hojicha after it’s brewed, which is off-putting if you’re like me and not typically a fan of savory teas in that vein, but the taste is almost a polar opposite. Saccharine, chocolatey, spiced goodness. It reminds me of a tea version of those Abuelita rounds of chocolate that you break apart and melt into milk on the stove. Aromatic baking spices mixed with creamy cocoa and the flavorful sweetness of raw sugar. Mmm, this is an excellent cup that you can’t go wrong with.

Flavors: Baked Bread, Cocoa, Honey, Spices, Sweet

190 °F / 87 °C 4 min, 0 sec 6 g 16 OZ / 473 ML

Ohh, this sounds good!


It certainly is! Can’t speak for the rest of the Red Buffalos out there, but this one in particular is lovely.

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18 tasting notes

The first few steeps drive home the resemblance to the Oriental Beauty which was also made with the Qingxin cultivar, the strong and lasting muscatel tartness, although the Three Moons didn’t seem to be so muscatel. From reading about it, I got a slightly inflated impression of how oxidised this tea was going to taste, but it seems pretty oolong to me. In the main steeps, some malt and mellowness start to dominate. There’s a cooling effect on the mouth and deep in the throat. I really like the combination of tart with the darker and plummier notes, which hits that coca-cola / root beer craving for me. (Maybe the source of the craving, historically speaking, is from old-time herbal sherbets.) There’s a cool hint of…. I really can’t place it well, but a dark perfume like vetiver. Aftertaste is strong and lasting and recaps all the main tastes distinctly. It’s quite tannin heavy on the stomach, I felt. Smell in the cup is sticky and nectary. I was struck by the aroma of roasted semolina. It might be sweet to try an oolong in which the roast taste actually comes out — that’s presumably what the Dragon’s Breath is like.

Comparing this to golden turtle, which I thought was as cool: I can’t decide. These oolongs are really making me appreciate each flavor on its own right, so that even my preference for darker teas is being won over.

Boiling 8 g 5 OZ / 150 ML

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3 tasting notes

This is really an oddball oolong. It is more closely related to black (red) tea than oolong, if you ask me. A lot of typical black tea notes here. It is, however, very good—and an unbeatable value, if you buy it direct from Hatvala. I think I will keep it on hand as a pleasant, low stakes tea. It is immently enjoyable, but I won’t feel bad brewing big batches and throwing it in a travel cup or thermos, or forgoing the later steeps.

Flavors: Flowers, Malt, Raisins, Sugar, Sweet Potatoes

Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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1113 tasting notes

Drank the 2015 today at work…. still one of the best teas that gets reproduced each year. Solid stuff.

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12 tasting notes

A sweet bakery type tea with signs of malt and chocolate. I can see why it’s popular with a lot of westerners with the sweet tooth palate. I enjoy drinking this tea but it’s unusal oolong flavour is reminiscent of sweeter black teas like golden monkey. Definitely something to try. An eccentric oolong.

Flavors: Cinnamon, Honey, Malt

195 °F / 90 °C 1 min, 15 sec 3 g 5 OZ / 140 ML

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5 tasting notes

The initial rinse produced a faint marshmallow/sugar flavor while the 1st 30 second steeping brought forth the roast of the tea which offered a generous mouth feel. The wet leaves smelled of sugar and very subtle fresh coconut. No bitterness or astringcy at all. The second steeping produced a roasted sweet potatoe/yam flavor with subtle nutmeg and vanilla spices., followed by honey and floral notes. I was left with a strong heavenly honey stick aftertaste. Sweet & Fragrent.

Flavors: Flowers, Honey, Nutmeg, Sweet Potatoes, Yams

200 °F / 93 °C 0 min, 30 sec 4 g 2 OZ / 70 ML

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