Wuyi Ensemble

Tea type
Oolong Tea
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Caramel, Dark Chocolate, Floral, Fruity, Mineral, Roasted, Earth, Rice, Wood, Ash, Char, Grapes, Grass
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Bulk, Loose Leaf, Tea Bag
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Edit tea info Last updated by TastetheTea
Average preparation
195 °F / 90 °C 3 min, 30 sec 2 g 45 oz / 1324 ml

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61 Tasting Notes View all

  • “This is for the sachet version of this tea, two people sent me one each and now I don’t even know who! After trying a red robe oolong and absolutely hating all that was going on with it, I don’t...” Read full tasting note
  • “I’ve been on a black tea kick as of late, so I thought I’ve give one of my past favorite oolongs a try. I still like it, but after getting caught up in office mumbo jumbo, my cup was cold and...” Read full tasting note
  • “This one courtesy of Tea Sipper’s traveling tea box!! I love dark oolongs, which makes it mysterious as to why it’s taken me weeks (months?) to try this! Picture me slapping my own hand! The first...” Read full tasting note
  • “Dry Smell: Plum, Sugar, Milk Chocolate, and a hint of Smokieness. Wet Smell: Vegetable and Mineral. Tastes just how the wet leaves smelled. It was nice and I shared a bit of it with a friend and...” Read full tasting note

From Adagio Teas

Oolong tea from the Wuyi mountains in the Fujian province of China. Wuyi Oolong grows defiantly in the gaps of the mountainous rock, rendering cultivation both arduous and spell-bindingly beautiful. This tea is famous for its ’dragonfly’s head, frog’s limbs and three colors.’ The latter refers to the green, red and brown colors found in the cross-section of each leaf. Similar to other fine oolong teas, the ‘Wuyi Ensemble’ may be infused a number of times, with each infusion revealing a new nuance of this tea’s complex flavor.

$10/1.5 oz

About Adagio Teas View company

Adagio Teas has become one of the most popular destinations for tea online. Its products are available online at www.adagio.com and in many gourmet and health food stores.

61 Tasting Notes

39 tasting notes

Honestly, the Wuyi tastes like a riceless genmai cha, but with the toasty flavor. It has a couple unique undertones that I don’t even have adjectives for which make it pretty flavorfull, but it hits my “meh” button, sadly.

Flavors: Earth, Floral, Rice, Wood

180 °F / 82 °C 5 min, 15 sec 1 tsp 20 OZ / 591 ML

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356 tasting notes

~4.5g in 100 ml water at 99C, initial steep ~20 seconds

So I almost lost this session’s tea as a result of dropping the gaiwan for no apparent reason. It just slipped out of my hand mid-pour. Some tea leaves fell out, but I got most of the liquid in my cup and a lot of the leaves stayed in the gaiwan, so I decided not to let it stop me.

The first steep is amber-colored, smooth with a charcoal flavor (like, fresh, cleansing charcoal, not barbecue bricks or something), has no astringency, and leaves a sweet honey-like scent clinging to the empty cup.

The second steep has an almost creamy scent, a bit more smokiness coming out in the flavor, is still very smooth going down and has maybe the slightest bit of astringency on the back of the tongue. A nice honey scent still clinging to the empty cup.

Third steep…Maybe the universe just didn’t want me to drink this tea. I got distracted by an interesting issue brought to my attention at work and oversteeped. By a lot. Ended up with a dark amber liquor, but the taste was still good and the mouth feel still smooth. I got so absorbed in what I was doing that I didn’t give sufficient attention to the tea. I will see if I can get any more infusions out of it.

Fourth steep. Yeah, it’s done. I did get a good amber color and a good charcoal scent, but the taste is starting to get watery and not much lingers to the empty cup anymore.

Flavors: Ash, Char

Boiling 0 min, 15 sec 4 g 3 OZ / 100 ML

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49 tasting notes

I’m finding there is definitely a “first taste” bias, among tea tastings. It’s probably the case for everyone: most teas taste best when you tried it the first time. This applies to food as well.

From the look of the leaves, I expected it to taste like Lapsang Souchong, but it was nothing like. I was surprised how similar this one was to Tie Guan Yin. Hard to say how it is similar/different. Seems more nuanced and complex flavors than TGY. Less “refreshing” than TGY. Isn’t as overpowering with the caffeine as TGY. Definitely an Oolong. More on the green side than black in terms of taste and color of liquid.

Flavors: Grapes, Grass

200 °F / 93 °C 5 min, 0 sec 1 tsp 10 OZ / 295 ML

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18 tasting notes

It’s a decent, solid oolong. Nothing mind blowing. Probably will not be reordering this.

190 °F / 87 °C 2 min, 30 sec 2 tsp 16 OZ / 473 ML

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27 tasting notes

What an interesting contrast to the White Peony (also from Adagio) I finished earlier. I’m snowed in here in the Great Lakes, so I thought I’d taste through some of my Adagio shipment. Where that had all the delicate hints of floral, melon, nectar and vegetable, this one has all kinds of subtle mineral, roots, fruit, and smoke. Come to think of it, the Irish Breakfast from this morning was malty, citrus and toasty… I may have just developed my first tea flight… just need to find a grassy green I like…

Back to this one. I think when people were saying oolongs taste like “mineral” I was originally expecting something more “metallic.” So it’s taken me a few different brews of different teas to parse out the flavors. By the third infusion, this one had lost a lot of that mineral flavor, and vegetable smells and flavors came out more with a bit more toasted rice smell and flavor. I don’t know that I’d say I “like” it. But I don’t “dislike” it either. These oolongs are just so different than anything I’ve had.

I can’t help but compare/contrast this to the Ceylon and Assams I tried yesterday. This is just so different than the “bold” flavors in those. But not “delicate” flavor either. But not “earthy, mushroom” of the pu-erh either. So many different flavors… And I haven’t even delved into actually FLAVORED teas yet. How do you pick?

180 °F / 82 °C 3 min, 0 sec 1 g 8 OZ / 240 ML

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627 tasting notes

Delicious, nutty, and warm. I prefer it hot, as the flavors are a bit deeper than if it were iced.

180 °F / 82 °C 3 min, 0 sec

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19 tasting notes

I use this tea for gungfu tea drinking, usually a tablespoon in my Yixing clay pot for one minute, starting at about 200 F and going to a full roiling boil by the third or fourth steep. It’s all peaches and perfume with a hint of smoke and wood, and a complete lovely complex of scents and flavors, I only drink this when I can really concentrate on the tea.

205 °F / 96 °C 1 min, 0 sec

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84 tasting notes

Brad – too roasted and earthy
Sarah – agrees

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985 tasting notes

Again just adding a tasting note for the newbie tea palate. I thought this one tasted like the lapsang suchong of the oolong world. Very smokey. No rating from me as I am not an expert, and I will try this one again at a later time. I hope to grow up a little in my tea tastes one day, but am loving the adventure and variety available.

190 °F / 87 °C 2 min, 30 sec

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13 tasting notes

Earthy, raw but smooth taste. Light orange in colour and pretty smooth.

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