Thailand 'Red Tiger' Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Apricot, Banana, Blackberry, Brown Toast, Butter, Camphor, Cherry, Cream, Drying, Floral, Fruity, Honey, Jasmine, Juicy, Mineral, Muscatel, Oily, Paper, Plum, Resin, Roasted Nuts, Smooth, Soft, Spring Water, Sweet, Tangy, Tannin, White Grapes, Woody, Bitter, Brisk, Flowers, Persimmon, Spices, Viscous, Nutty, Stonefruit, Almond, Grain, Toasted Rice, Vanilla, Bread, Cinnamon, Cocoa, Jam, Malt, Orange, Raisins, Rose, Autumn Leaf Pile, Molasses, Tar, Nuts, Roasted, banana, Blood Orange, Brown Sugar, Peach, Pear, Red Apple, Wood, Fig, Melon, Sugar, Sugarcane, Musty, Brandy, Dark Chocolate, Creamy
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Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by derk
Average preparation
200 °F / 93 °C 1 min, 45 sec 6 g 14 oz / 408 ml

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From Our Community

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33 Tasting Notes View all

  • “March 2021 harvest, gone gongfu. This is a very approachable oolong like most highly oxidized, or red, oolong. In character, it is much like a bug-bittern oolong mixed with a dark white tea. The...” Read full tasting note
    80
  • “Based on the reviews, it is a polarizing tea, with some reviewers being clearly disappointed and turned off by it, while the others sing praises. I am firmly on the side of the smitten and...” Read full tasting note
    94
  • “Just call me the Grand Dame of Unfinished Projects. By that chair, a rag-tied Christmas wreath, 1/16 done (needed to start it for proof of color concept). By this chair, two crochet projects; a...” Read full tasting note
  • “This was a sample that came with my order and It took me so long to get to it.I prefer lighter oolongs which is why I put off trying this dark roasted oolong for so long. Harvest: May 2019. The...” Read full tasting note
    90

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.

33 Tasting Notes

80
1223 tasting notes

March 2021 harvest, gone gongfu.

This is a very approachable oolong like most highly oxidized, or red, oolong. In character, it is much like a bug-bittern oolong mixed with a dark white tea.

The aromas and quickly developing, lingering aftertaste are really a treat. In the hard and shiny nuggets of the dry leaf, I pick up on white grape juice, muscatel and sweet, roasted notes. In addition to those, warming the leaf brings a strong aroma of honeyed, baked cherries — very natural. Rinsing brings the roasted notes more forward as roasted nuts, and they are supplemented by paper, plum, blackberry, cherry and some hints of resin; in general, sweet and tangy, roasted.

At first the aroma of the tea tends toward honeyed baked cherries. As steepings progress, the aroma turns into a dominant white grape-muscatel. With that transformation, the tea also becomes noticeably floral. Jasmine comes to mind and that fits my experience of some jasmine-scented teas of white, green and black types — many of them tend to have a strong grape note to my senses.

With the juicy, pleasing aroma also comes an array of fruit in the mouth. The main taste of the tea is rather woody with a light touch of honey, but as soon as I swallow, tangy fruit tones bloom and merge with the supple and fluid juicy tones. I pick up on apricot and cooked plantain mixed with cherry, white grape juice, muscatel, plums, blackberries. Soon after, a bright buttery-cream taste merges with the fruitiness in the aftertaste. It’s just the right accent, not overtaking the palate. Final steeps become woodier, more floral and drier as the butter-cream aftertaste persists.

The tea has a body like soft spring water and leaves an impression of being somewhat pectic and oily. Initial infusions have a clean and glassy mineral quality and a noticeable salivation effect. One thing I take issue with is the tea has a tendency to have a papery-tannic drying quality in the throat, making for a laborious swallow in the minutes after finishing a cup.

I admit I drink some snooty teas so when I do have a session with an affordable tea with easily accessible qualities, I get so excited at the idea of recommending it to newer gongfu tea drinkers. I don’t think you can go wrong with this Thai oolong, just be aware of the dry throat effect!

Flavors: Apricot, Banana, Blackberry, Brown Toast, Butter, Camphor, Cherry, Cream, Drying, Floral, Fruity, Honey, Jasmine, Juicy, Mineral, Muscatel, Oily, Paper, Plum, Resin, Roasted Nuts, Smooth, Soft, Spring Water, Sweet, Tangy, Tannin, White Grapes, Woody

Preparation
205 °F / 96 °C 5 g 3 OZ / 100 ML
CrowKettle

Oh, this harvest sounds good! And agree that the price point for this is great!

derk

I liked it a lot and very much recommend it for the price.

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94
225 tasting notes

Based on the reviews, it is a polarizing tea, with some reviewers being clearly disappointed and turned off by it, while the others sing praises. I am firmly on the side of the smitten and impressed..

This tea is very aromatic (honey, cherry and fruit in general) and its taste is full of the exuberant flavors of light-colored honey, baked cherry, banana, apricot, milk and baked bread. The taste is very loud and clear, with different elements blending together seamlessly. Not much of the bite at all.

This is clearly a dessert tea. It comes out well both Western style and gongfu. I am quite impressed by what this oolong delivers for quite an affordable price.

Courtney

I’ve just been introduced to red oolongs in the last couple weeks and I can’t get over how delicious they’ve been!

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2576 tasting notes

Just call me the Grand Dame of Unfinished Projects. By that chair, a rag-tied Christmas wreath, 1/16 done (needed to start it for proof of color concept). By this chair, two crochet projects; a scarf that could travel with me in the car on a trip to Kansas, and a shawl-ish thing that is bulky and can’t be done with a clingy cat on your lap. Down the hall, a folded basket of laundry that I haven’t put up; Mount To-Be-Read in various stacks and piles…

So what am I doing? Feet up watching old Muppets Tonight episodes. I have a crush on Bobo.

And to add a little class to my unscheduled pit stop, a cup of this really nice roasty-toasty oolong, courtesy of our friend derk. It strikes me as being very un-oolongy with a very gentle honey-wheat toast profile. I’ve often joked about my husband’s hyper-tuned floral sensor; I let him sample it and he picked up some jasmine and floral notes, which are confirmed somewhat by other reviews. But to me, those are very much in the background. A little loveliness in the midst of undone housework.

Rosehips

I find this highly relatable. And it sounds like a highly nice tea to enjoy a day with!

Evol Ving Ness

Absolutely with you there. Capture the loveliness! Also, it’s quite cool that you share your life with someone whose tastebuds are wired a bit differently than your own.

Lexie Aleah

Aww, that sounds like a cute wreath!

Leafhopper

That sounds like a lovely break from all the projects! I’m a world-class procrastinator, and the only reason I keep Mount To-Be-Read somewhat under control is that most of my books are from the library. (However, my library stopped charging late fees during the pandemic, so it’s a little less under control than it should be.)

gmathis

We live just outside of city limits, which nixes our library access without a pricey annual fee. (And you can’t read library books in the bathtub.) We have a couple of great used bookstores with very reasonable trade-in policies, and I’m the out of town book mule for a work friend who lives even farther out. She brings me her entire family’s castoffs to read or trade, as long as I pick authors I know she’ll like, too. Pretty good arrangement.

gmathis

Lexie Aleah, the wreath couldn’t be easier if you need to make some inexpensive gifts. A round wire Dollar Tree wreath form and some 99 cent bandanas cut into strips. Pick a color pattern and tie knots around the form to your heart’s content.

Michelle

Not having library access is just terrible, WY has a state wide elibrary with lots of popular books, and not so many obscure ones. E-readers are not so good for the bathtub, but convenient for travel. My mount-to-be read seems to grow without me looking, probably because ThriftBooks keeps sending me emails and their books can be less expensive than some fancy teas.

Mastress Alita

I work in a public library, and we are supported specifically off of our city’s property taxes, hense having to charge an annual fee to residents that don’t live within our city limits. Most of the smaller surrounding towns have their own local libraries, but opt for ours because it is much larger with a better selection. Our yearly fee for non-residents is less than the cost of two new hardback books, so I tell people to gauge off of that whether they think it would be worth it to them or not.

gmathis

That’s exactly how our library calculates the out of town rate—library costs of operation broken down per resident. I’ve considered buying a non-resident card several times…mostly my delays are prompted by personal foot-dragging and sloppy reading habits…if I don’t get bubble bath on my books, I spill lunch on them ;)

Kawaii433

I really like this particular tea, gmathis. I have bought it a couple of times. II still have a little left I think. It is very roasty, toasty, and comforting.

gmathis

I think I have enough left for one more nice sit-down. It has been a real treat!

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90
65 tasting notes

This was a sample that came with my order and It took me so long to get to it.I prefer lighter oolongs which is why I put off trying this dark roasted oolong for so long.
Harvest: May 2019.

The washed tea leaves smelled malty and a lot like stewed or steam banana leaf. There was a faint smell of brown sugar as well. I brewed this gongfu style.

1st infusion ~25 sec
Creamy and smooth. Honey and stone fruit flavor

2nd infusion ~ 20 sec
floral notes came out and over took the foreground. Very smooth.

3rd infusion ~20 sec
The fruit notes started to take over this infusion starting to get sweeter

4th infusion ~20 sec
similar notes

5th infusion ~ 25 sec
more astringent and drying mouth feel. The honey like taste starting to go away

6th infusion ~ 30 sec
7th infusion ~35 sec
More of the floral notes staying
8th infusion ~ 40 sec
9th infusion ~ 1 minute
- astringent and floral
10th infusion – let it sit there for a while.

The sweetness of this tea really started to come out after the second infusion and it really improved from there.

Flavors: Floral, Honey, Nutty, Stonefruit

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60
6284 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/

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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!

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80
1071 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, Bread, Cinnamon, Cocoa, Floral, Fruity, Honey, Jam, Malt, Orange, Raisins, Rose, Smooth, Stonefruit, Sweet

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

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88
1265 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: 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.

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75
3 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

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90
379 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: banana, Bread, 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.

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