Adagio’s Wuyi Ensemble was the fourth yancha I intended to review last week. I debated over whether to write about it at all, since I made the purchase in July, and it’s probably been replaced by newer stock. I decided I’d go ahead with a post, since I took the time to photograph it. But this probably won’t be a very useful review; accordingly, I’ll keep it short.
When I first sampled this Wuyi back in the summer, I thought it tasted like raisins. Eight months later, it tastes more like red grapes, which would make it the Benjamin Button of tea. And actually, it tastes a lot like red grapes, one part sweet fruit, one part bitter skin, with a warming, fuzzy, astringent feel. Apparently this is a Wuyi Shui Xian, though to what degree it’s representative of the variety, I cannot say.
As I said, not a very useful review. Hopefully you enjoyed the pictures.
