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I have a sample of the 2004 batch.

Rinsed once.

First infusion:
Pleasant sweet aroma, like fermenting rice. Goes superbly with milk.

Second infusion:
This smells so “fresh” and “bright” compared to a lot of the classic Menghai Pu Ers i’ve been sampling. Truly lovely.

Unfortunately, sold out on Yunnan Sourcing’s website.

The rinse alone smells so divine––fragrant charcoal-roast, intensely fruity, and a nice blend of floral notes in there. This is like a Tieguanyin crossed with a Dancong oolong.

First infusion, 195˚F:
Beautiful sweet fruity flavour grounded in the minerally flavour that’s unique to Tieguanyins. The liquor is a similar colour to my Mi Lan Xiang Dancong oolong, a pale gold-fawn.

Second infusion, 198˚F:
Tastes stronger, and the richer, cacao and coffee roasted flavour is coming out now amid the fruitiness. The liquor has turned darker, like raw umber.

Third infusion, 203˚F:
Now there is a rich, sweet, malty “pie crust” aroma like something delicious baking in an oven. This tea is amazing. Reminds me of the “Buddha’s Hand” from Song Tea & Ceramics.

This was the standout best of the six wonderful teas I tried at the Zhang Xie Xing store in Taipei, and probably one of the top 3 teas in my collection. Please, more Steepsterites go hunt down this store in Taipei so I’m not the only one reviewing them!

(2017 Batch)
I’ve finally identified that familiar smell of the dry leaves! It’s rice flour––if you’ve ever tried making your own mochi or any other sticky Asian dessert that requires it, you’ll recognise the delicate, sweet smell of the flour.

Rinsed once.

1st infusion at 211˚F:
Very strong peaty, mossy, lush dank forest aroma, but also a smoky burnt undertone. I really like the way this tea smells. Flavour is mellow, usual blunt rounded Pu Er with a tiny sharp edge.

2nd infusion, 212˚F:
Stronger flavour now. Really pleasant. Goes okay with milk.

Brewed in my Yixing teapot. I have the 2016 Spring batch and have actually drunk this tea multiple times since I’ve owned it but this is the first time I remembered to review.

First steep at 196˚F was more like a rinse.
Has the rich dark-roast aroma (not flavour yet) that allows it to stand up to food pairings, the typical Yancha wet-rocks note, but also a delicate peachy beautiful fruit aroma (like the Mi Lan Xiang Dan cong Oolong).

Second steep at 201˚F
Liquor is an umber colour, sort of medium yellowish-brown. The fruity fragrance has intensified, now is something like juicy apricot or nectarine.

Third steep at 206˚F
I might have used too little leaf here, the flavour has been pretty light throughout for an Wuyi oolong. Will try with more tea to water ratio next time.

Rating: 84

Smells slightly orange-y with a hint of fermentation, but quite a dull aroma. Liquor didn’t taste as fruity as I would’ve liked. I think it’s overbrewed.

Brewed at 203˚F as recommended on the packet, but that’s probably too hot. Will try 190˚F next time in my glass gaiwan since it’s a white tea.

Bought this tea from a lovely family-owned tea shop in Taipei called Chang Hsie Shing / Zhang Xie Xing Tea Shop (張協興茶行). We tried maybe six teas there and most of them really impressed us but unfortunately we only had enough cash to buy two (and a pitcher). The name “Bo Luo Mi” translates to “Pineapple Honey”.

1st infusion: 194˚F
A delicious malty, juicy, slightly floral aroma. Reminds me a bit of the caramel-y sweet Shan Lin Xi Winter Sprout from Song Tea & Ceramics, but a bit more tropical. Liquor is fresh and sweet.

2nd infusion: 200˚F
Still retains the sweet delicious characteristics from the first infusion, but the flavour and aroma has mellowed out and becomes easier to pair with food.

3rd infusion: 202˚F
After the top notes of the aroma have been stripped away, the underlying nature is revealed. Now I see that this tea shares some characteristics with high-quality Tieguanyin.

Great unobjectionable classic Pu Er that goes well with any food. Decent with milk but tastes well-balanced and full-bodied enough on its own.