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“Not long time ago I had my first sticky rice tea from Curious Tea and now a little other one, though named in very similar way. I used 85°C water for all 4 steeps, starting with two minutes and...” Read full tasting note
“I made a separate entry for this oolong because the existing one mentioned green tea from Myanmar (Burma), which is not what the website says this is. I believe I had some sticky rice oolong from...” Read full tasting note
Cha Khao Hom Thai Rice Tea Premium – 100% naturally scented Jin Xuan Oolong tea; exclusive Thai tea specialty from Doi Mae Salong, north Thailand; harmonical combination of fine Thai Jin Xuan Oolong tea and the natural aroma donor “Nuo Mi Xiang Nen Ye“ (=”sweet fragrance rice tender leaves").
The combination of a high-grade oolong tea and the aroma donor result in a harmonious, finely balanced taste experience. At this, the mix of flavors is homogeneous to a degree that makes it hard to tell the gently tart, nutty and creamy taste of the Jin Xuan Oolong from the aroma donor’s rice (or better: sticky rice) flavor.
By the way, Cha Khao Hom Thai Rice Tea is expressively no Genmaicha, and nothing like it either. As opposed to Genmaicha, Thai Rice tea doesn’t contain any rice grains, and its processing doesn’t involve the use of such either.
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Not long time ago I had my first sticky rice tea from Curious Tea and now a little other one, though named in very similar way.
I used 85°C water for all 4 steeps, starting with two minutes and doing minute incements but last steep was for longer time. And I have used only 2 grams in my 100 ml gaiwan.
First of all, it is strongly aromatic in pouch, so I know exactly what to expect.
First steep was a little bland, though. Definitely some sticky rice notes, maybe a little of milky and floral notes are there too.
But then it started! Second one was very, but very strong and thick tasting. Amazingly long mouthfeel, with sticky rice notes and that floral bomb in my mouth! A little astringent, though. I guess a little shorter steep would be better.
Third steep was milky, rice, and florals were much lower. And last one was… just a little too “oolongy” with a little of sticky rice.
So, I need to find a way, how to make first steep so good as a second. Maybe I just need to be patient enough?
In conclusion: I like this one more than Curious Tea version. By a tiny bit.
I made a separate entry for this oolong because the existing one mentioned green tea from Myanmar (Burma), which is not what the website says this is. I believe I had some sticky rice oolong from What-Cha eons ago, but I don’t remember much about it. I steeped 2.3 g of leaf in 150 ml of 185F water for 2.5, 3.5, 5, and 7 minutes.
The dry aroma is of sticky rice, nuts, milk, and florals. The smell of this tea steeping made me hungry! The first steep tastes distinctly of nutty sticky rice; I also get faint floral, milky, and grassy notes, but the rice is really the main flavour. The second steep is nuttier and slightly more astringent, though the rice is still very prominent. The third steep is remarkably similar. By steep four, the tea is becoming more grassy and vegetal, though the rice persists.
This is by no means a complex tea, but the Jin Xuan conveys the sticky flavour really well and it was enjoyable to drink. If I end up ordering Thai food later today, this tea will be to blame!
Flavors: Floral, Grass, Milk, Nutty, Sticky Rice, Vegetal
