Kenya 'Rhino' Premium White Tea

Tea type
White Tea
White Tea
Cacao, Floral, Honey, Melon, Orange, Spices, Straw, Wheat, Honeysuckle, Sweet, Tannin, Fruity, Licorice, Malt, Almond, Apricot, Autumn Leaf Pile, Caramel, Cocoa, Cream, Cucumber, Eucalyptus, Fennel, Fig, Hay, Herbs, Lemon, Marzipan, Mineral, Molasses, Plums, Wood, Cotton Candy, Sweet Potatoes, Grain, Smooth, Thick, Sugarcane, Citrus, Creamy, Custard, Cake, Hot hay, Kettle Corn, Maple, Maple Syrup, Tangy, Butter
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Edit tea info Last updated by Arby
Average preparation
195 °F / 90 °C 1 min, 45 sec 5 g 7 oz / 194 ml

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50 Tasting Notes View all

  • “Well, I got a big order in from What-Cha and as I’ll be reviewing it for my own purposes, I decided why not continue sharing my thoughts here on Steepster? I’m sure it would interest some others. I...” Read full tasting note
  • “I think it was Crow Kettle who sent me a sample of this. I wanted to try this tea, but didn’t end up purchasing any on my last what-cha order. I appreciate the chance to try this unique white...” Read full tasting note
  • “I haven’t tried that many teas, as im still taking my baby steps in the tea world, but this is the best so far. Its a delicate white tea flavour, but with lots other strong flavours and a medium...” Read full tasting note
  • “One of several reviews I have needed to post for a while, I finished off a 10 gram sample of this tea somewhere between one and two weeks ago. I don’t know why I never got around to posting a...” Read full tasting note

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50 Tasting Notes

239 tasting notes

Let me be the ten millionth person to say that this is white tea that tastes nothing like a white. But as someone who loves sweet black teas, it was a perfect choice for me. You know who you are, thanks for the sample!

The first steep was vastly different than the rest. It was sweet peaches and honey with a pollen kind of taste that reminded me of orange blossoms. There was also a light caramel flavor, and something reminiscent of juicy fruit gum? It was bright and sweet. There was no bitterness whatsoever, but maybe the slightest, slightest hint of astringency at the very back of the throat that dissipated quickly.

The second steep on got darker in flavor, but no less pleasant. It becomes a little sweet potatoey, with some earthiness thrown in there. Maybe it was all about the butternut squash; it’s difficult to be sure.

I brewed a couple of steeps at 175 and lower, and it become mineral, losing all its sweetness. I wouldn’t recommend it that way.

195 °F / 90 °C 0 min, 15 sec

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6756 tasting notes

Guess what guys… This is my 4000th tasting note!

Holy shit that snuck up on me; I remember somewhat around tasting note 3300 or something I was trying to plan for distant future so I could pick a memorable tea for tasting note 4000 but then BANG 4000 is here already just like that!

I think this is a good pick for 4000 though; I LOVED Butiki’s White Rhino tea and I’m really happy to get the chance to try another company’s offering. It’s such a unique and memorable varietal because it’s white tea that really ISN’T white tea. Both in flavour and how you brew it. Instead of that 70-80 degree range, I definitely used near boiling water for this one ’cause I just know that it can take the heat. Literally; in this case.

And shit guys; it’s like drinking Butiki’s White Rhino all over again. Someone catch me; I’m swooning so hard right now I may just injure myself. I wish I had in real life tea friends who could share this excitement with me. It’s both nostalgic and new and exciting!

There’s so much going on with the flavours; I’m not even sure where to start. I guess I could just list ‘em? I mean, firstly the tea overall has that same Hot Cross Bun/Easter Bun flavour that I found so poignantly distinct to Butiki’s White Rhino. It’s REALLY cool that it’s translating to this one too. Sweet sugary dough/bread, that kind of icing-y stuff and glaze, soft cinnamon, raisins, and fruity undertones? Mmmm; all there! Apart from that, there’s also thick notes of hay, some yummy malt in the finish, honey, and sweet potato! Maybe even a sliver of cocoa; but that element is quite light. It all comes together to create something so rich and smooth. Easy to finish the full mug without realizing it/even starting the tasting note you were planning on writing alongside drinking it. You know, hypothetically of course…

This was a good choice; and after a day of pretty mediocre tea overall this was a GREAT note to end on. And yeah, holy shit, 4000 tasting notes! That’s totally INSANE. And it’s only been like three years since I’ve been on Steepster, eh? Rounding a bit, that averages to like four tasting notes a day!? Man I don’t even know how to feel about that…

Also, a song pairing ‘cause that’s just sort of my thing now:

I actually tried SUPER hard to find the perfect, meaningful song to drink with this both to fit the tea but also the landmark tasting note. I struggled doing that and then eventually gave up searching. Instead I just put my playlist on shuffle, and settled into this one. It actually wound up feeling quite fitting…


Happy 4000! And a tea like White Rhino is definitely deserving of 4000. :D


thanks for reminding me about this replacement…i’d forgotten about it! and grats on 4k!


That’s an amazing amount of tasting notes, congrats!


Congrats on 4000 notes! And based on this one, I’ll have to give White Rhino a try.

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338 tasting notes

interesting. white tea that isnt white. Its golden hairs everywhere, like its sporting a giant afro.

smell is weird, I get sweetness & malt. Aroma is the same. Taste is a very very smooth golden tips with zero bitterness or astringency, just sweetness, honey, caramel. (although these arent strong like in other oolongs). I also get orange, but not citrus, very rounded orange taste. Malt, but not malty.

So its either a delicate light red, or a full-bodied white. This is very nice for me, who often wants my red tea to be more delicate/less malty. It certainly isnt chocolatey. Its got pretty zappy energy too. Even after a few sips i felt shaken out of bed.

Second cup I steeped it out a bit and got a very amber liquor, and was met with a dryness more akin to golden tips, so you can make it taste like that a bit more if you want. There is something cake in the body but I couldnt picture what it was (its not doughy or bready), also I was reminded of a 2nd flush tea, although this is Spring. (a bit woody & malty but not overpowering)

Depending on parameters you can get either a few steeps of something more white but full bodied, or a couple of steeps of delicate subtle but still golden tipped red tea, its an interesting mix!

Flavors: Cake, Caramel, Honey, Malt, Orange, Sweet, Wood

195 °F / 90 °C 3 min, 15 sec
Daylon R Thomas

I love how flexible this tea is. Hence it being one of my favorites along with its caramel note that should belong to a Dian Hong.


Yeah I read someone else gonfuing it & it working nicely too. I will try that out next

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34 tasting notes

This was a very nice floral tea. Evolved through multiple steeps, and very tasty.

Flavors: Fruity

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60 tasting notes

Sweet potatoes and sugarcane are at the forefront, with a soft malt background. This is a smooth and unusually flavorful white tea that dispenses with any subtlety and brings to mind a fruity Dian Hong black, only lighter in body and revealing more overt sweetness.

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357 tasting notes

4 apr- I really like this tea. Flavors of caramel, honey, and malt. Smooth. Lingering sweet caramel aftertaste.
I steeped this 7 times in 150ml gaiwan at 175F. I probably could have gotten a few more steeps from the leaves, but I ran out of hot water. I did cold steep them and it was good. 92
I started out this day with a caramel tasting tea that was good but not what I was looking for and ended the day with a caramel tasting tea that was the bomb.

Flavors: Caramel, Honey, Malt, Smooth

Daylon R Thomas

Its awesome Gong Fu and Western. I’ve been savoring mine and it’s almost gone…


this one is on my list to try


Sometimes I just want to send a few paychecks to Alistair and say “fill ’er up!”


‘what-cha: one good reason to live in the UK’


@Rasseru-I would like to see that as a slogan on a t-shirt! :-D


haha they should make some

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35 tasting notes

I wrote a lot more than this and must have accidentally closed the tab, so here’s a short version.

Leaves are dark green with lots of golden hairs. Caramel notes could be smelled in the dry leaf and became stronger in the wet leaf.

The caramel taste in the liquor was light and quite pleasant. Longer steeps added some bitterness and gave more of a burnt aspect to the caramel flavor, which I ended up liking even more.

Flavors: Caramel

175 °F / 79 °C 0 min, 45 sec 7 g 8 OZ / 236 ML

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818 tasting notes

This tea deserves the hype. It’s delicious! It reminds me a lot of Butiki’s White Rhino. The leaves are fuzzy green and gold, and medium in length. I ignored the western steeping instructions and gongfu-brewed it, but only at 190 degrees, because it’s a white tea. It has a touch of malt, but I mostly taste the caramel and sweet potato sweet notes. It’s also a little floral with the slightest hint of vegetal in the background. The texture is super silky. Very nice!

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1021 tasting notes

So I scented a sample with a crap ton of Bourbon vanilla beans for a month…. and the results were great. First steep at 30 sec, slightly higher grammage no more than 4 grams, and water at 185 F.

It turned being a light, sweet floral vanilla with a light malt background. In short, it was very close to Liquid Proust’s French Toast Dianhong, just a hint fruitier, lighter, and oddly dryer. This confirmed what I thought though: vanilla blends naturally well with white teas. Though this one is incredibly unique compared to others, there are a few notes that undeniably belong to a white, and I’ve had vanilla with a white before.

The second steep was closer to western, getting in at a minute and five seconds. Maple, dry malt, honey, and playful vanilla come up. Experiment=success.


That sounds fantastic!

Daylon R Thomas

It made me happy on a number of levels. :)

Daylon R Thomas

The vanilla does fade after a while, but with this tea as the base, there is no problem

Evol Ving Ness

Well done, Daylon R Thomas. This experiment is drool-worthy.

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894 tasting notes

This is such a surprising white tea. The dry leaf is twisted, ranges from dark to pale green and powdered with the same kind of dust you see with a lot of golden tips black teas. It smells and tastes very malty! The opening of the sip is all malt and sweet potato, very similar to a lot of black teas, but with a certain lightness (but no lack of flavour) that makes it different. The finish is very long and is malty but with a floral and tangy note to it.

I made this cup earlier and then had to run out the door, so I’m drinking this cold. It’s lovely, but I’ll have to try it hot one of these times too.

Edit: Resteeped my leaves from earlier – still lots of flavour in them – malt, sweet potato and a touch of floral. So tasty, so not what I expect from a white.

And woah! 90% of the way through this cup I suddenly have this really intense sweet taste in the back of my throat. I haven’t had anything but this tea in hours so I don’t think it’s something else.

Edit again: OMG! I just licked off the spoon I used to sample this tea earlier, and the dry tea residue is intensely sweet and tastes exactly like maple syrup!! WHAT?! Amazing! I’m going to have to experiment with this, because I have never encountered maple flavour like this in a tea before. It was like licking syrup off a spoon, it was that intense.

Flavors: Floral, Malt, Maple Syrup, Sweet Potatoes, Tangy

195 °F / 90 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

Sounds good :)


Another one to add to the wish list!

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