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Kawaii433 drank Vietnam 'Red Buffalo' Oolong Tea by What-Cha

351 tasting notes

Mixed reviews on this one. Lots of reviews so I’ll just add a lazy my two cents. ^^

I like it a lot. I saw a lot mention stonefruits but I get a lot of cherry, baked tart cherry notes. For most of my bag, I used a gaiwan with 8g, 130 ml, rinse, 9 steeps, 5s, 10s, 15s, 20s, 30s, 45s, 1m, 1m15s, 2m. My liquor was a dark amber brown due to it being so concentrated. No astringency, nor bitterness, smooth, full of fruity flavor, splash of roasted nuts and spices, a good mixture of tart dried fruit and honey sweetness.

Flavors: Apple, Baked Bread, Cherry, Dried Fruit, Honey, Smooth, Spices, Sweet, Tart

Preparation

8 g 4 OZ / 130 ML

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Bio

Longtime casual tea drinker. In the past, mainly Sencha, Matcha. I’m currently into Oolong, Black & Pu’erh.

Gongfu cha is the main way I prepare my tea (gaiwan or Yixing teapot). I drink all tea… Usually unflavored. I do try some flavored now. I don’t like artificial sweeteners.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, Yunnan sourcing, White2Tea, Lupicia. (Note: I love the teaware from TeaVivre and Yunnan sourcing.) Good experiences with 52Teas, Harney & Sons, Whispering Pines

Flavors I dislike are artificial flavors, especially artificial sweeteners. Strong lavender, violet, any strong floral-perfumey tea; cantaloupe, ripe papaya, sweet honeydew.

Can handle a little of the following: Rose, licorice, anise, jasmine, mint, spearmint, peppermint, leather.

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

I generally don’t add anything to my teas.

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