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Kawaii433 drank Thailand 'Red Tiger' Oolong Tea by What-Cha

379 tasting notes

Reading the great review on this while enjoying this. I just finished my first steep after a quick rinse. mmmm Like banana nut bread on this infusion. I have many infusions of yumminess ahead of me and it’s just past midnight. lol

Automatic favorite. I loved all their Vietnamese oolongs, and it looks like I’m going to love their Thailand tea too if they are like this one.

Update: 5g, 110ml, 200°F, rinse, 10 steeps: rinse, 25s, 35s, 45s, 55s, 65s, 75s, 85s, 120s, 130s, 140s

Flavors: Bread, Fruity, Malt, Mineral, Roasted Nuts, Stonefruit, Vanilla

Preparation

200 °F / 93 °C 0 min, 30 sec 5 g 4 OZ / 130 ML

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Longtime casual tea drinker. In the past, mainly Matcha, Gyokuro, Sencha, Genmaicha… Etc. I like all teas: Green, oolong, black & pu’erh (prefer ripe over raw).

Chanoyu (for matcha prep) and Gongfu cha (for other types of tea) are the main ways I prepare my tea (Gaiwan, Yixing teapot, Kyusu). I drink all tea… Usually unflavored. This past year, I’ve tried many flavored now because of all of you lol. As long as there aren’t artificial sweeteners, it’s all good.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, 52Teas, Whispering Pines, Bird & Blend, Yunnan sourcing, White2Tea, Lupicia.

The flavors I dislike: Artificial sweetener, lavender, violet, any strong floral-perfumey tea; cantaloupe, papaya, honeydew, rose, licorice, anise, jasmine, any mints, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, chocolate, caramel, vanilla, milk, cinnamon, creme, bread/pastry, nuts, toasted, roasted.

I generally don’t add anything to my teas unless they are flavored, then I may add a splash of milk.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.