Fujian Baroque

Really complex, definitely fruity, has a red wine kind of essence, as if it were aged in an oak barrel, like a cabernet. An interesting finish—it hits the palate with a lot of smoke, but then this dissolves into a soft cocoa.

This charmingly smooth tea has a colorful and complex—indeed, baroque—flavor which combines warm woody and deep cocoa notes with a calm frutiness somehow reminiscent of bananas. I recommend it, especially for the price.

This tea doesn’t mess around. Strong and bold. I steeped for 5 minutes, will do a bit less next time. Although the longer steep didn’t create any bitter afternotes. Bright and tannic at the end. Nice offset to a sweet breakfast.

Quite a mild black tea, but a nice one. There is something of a chocolate flavour. Nothing objectionable at all, but I think it would be better if it were a tad stronger.

Definitely has Chinese characteristics, with chocolate and molasses-like smelling notes coming from the dry leaves.

When steeped it has a nice roasted nut like flavor that I enjoy a lot, one of my favorites. Decently priced too.

Discovering Adagio teas, episode #11 (out of 12).

Wonderful aroma after opening the zip bag: hay, fallen leaves, cocoa, some spices, a hint of smoke.
After steeping it smells a lot like miso soup with a lot of seaweed, but it is very mellow. There’s also a bit of slightly roasted cocoa, solid maltiness and delicate fruit notes.
The taste sensation is very mellow and velvety, with a strong foundation of maltiness and earthiness plus a bit of cocoa, only a slight sweetness and low astringency. The aftertaste is very peculiar, with strong mineral character.
Very good, special tea.

I finished off my Keemun Concerto, and while most of Adagio’s Teas have been very hit-or-miss for me, that one was definitely a hit for me… it will be very missed. This is another of their Chinese blacks that I have a small sampler of back from Meowster’s cupboard destash a few summer’s ago, and I have just enough for a small pot, so I decided to brew it up for breakfast this morning.

The tea has a strong warm, baked bread aroma, and a subtle hint of warm cherries. The tea has a strong malty, bready flavor, with a more subtle note of smoke, and some minerality that comes out toward the end of the sip. I get a very subtle cherry note left on my tongue after the sip, as well, but more of a malt and burnt toast note during the sip.

It is a nice breakfast tea, but I still like the Keemun Concerto better. Thanks for the sample!

I didn’t expect this tea to taste like chocolate. I didn’t expect something that tastes exactly like chocolate to have no sugar. Nevertheless, I like it. Sometimes life gives you lemons, sometimes it gives you tea that tastes like a mole. Just roll with it.

This is pretty solid black tea from Adagio teas!

It is chocolately and fruity, with a nice amount of mineral. It is smooth, never getting dry or bitter no matter how long you steep it. I found it did better western style to get those chocolate notes out. Gongfu gave some great infusions, but got mineral heavy at the end. It is up to you.

Full review on Oolong Owl http://oolongowl.com/fujian-rain-fujian-baroque-adagio-teas/ (also with Fujian Rain)

I use this as a cold-brew because it’s smooth and refreshing and just a bit chocolate-y but not overwhelmingly so.