Wuyi Ensemble

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Apricot, Caramel, Floral, Mineral, Cinnamon, Dark Chocolate, Fruity, Roasted, Earth, Grapes, Peppercorn, Wood, Rice, Ash, Char, Grass
Sold in
Bulk, Loose Leaf, Tea Bag
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by JulieWyant
Average preparation
195 °F / 90 °C 3 min, 30 sec 2 g 41 oz / 1214 ml

From Our Community

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63 Own it Own it

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70 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
    75
  • “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
    75

From Adagio Teas

Wuyi Ensemble, known as Da Hong Pao or Wuyi rock tea, is a roasted oolong tea from the Wuyi mountains in Fujian province, China. The high fire treatment gives Wuyi oolong its specific smoky and minerally character. This is a beautifully balanced and complex tea with a deep, yet faint, ripe fruitiness in the background. The flavor is slightly honey-floral and nutty, with hints of white sesame, cinnamon, and sweetened burdock root. There is a lingering sweet caramel aftertaste due to the high fire roasting technique. Wuyi Ensemble oolong is warming and satisfying. Being a good digestive tea it goes well with food or sweets. It is perfect for multiple infusions so you can tease out many layers of intriguing flavor.

Up among the Wuyi Mountains, blanketed with eternal clouds, there grows a tea along the jagged peaks despite the gaps where no roots seem welcomed. Absorbing the mineral rock taste, the tea is dried in the sun and finished by baking to become an elixir of great complexity, at once sweet like honeyed peaches, soft like vegetables roasted to caramelization, yet with a finish of minerality, of stone. A tribute-level oolong of unsurpassed depth, Wuyi Ensemble is an oolong to reckon with, to hoard for special guests, or to greet the dawn of day, brewed just for you.

Oolong Tea | Moderate caffeine | Steep at 195° for 3-5 minutes.

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.

70 Tasting Notes

83
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

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

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68
18 tasting notes

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

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

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70
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?

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

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812 tasting notes

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85
630 tasting notes

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

Preparation
180 °F / 82 °C 3 min, 0 sec

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95
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.

Preparation
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.

Preparation
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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62
7 tasting notes

Copper appearance on first steep. Strong smell, smells like burnt wood/leaves. Full bodied taste, very earthy. Definitely a tea you have to be in the mood for. But very good when you are

Preparation
Boiling 5 min, 0 sec

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