I apologise in advance if this post appears twice - it didnt show up on the list the first time I sent it...
Had the opportunity to try a sample of Yiwu Mao Cha recently. Interesting experience.
Used about 5gms in a heated 75ml gaiwan. Washed for about 10secs, rested for a couple mins. Water just under the full boil - cooled for minute.
Wow - fish was the first thing that came to mind to both of us. Overwhelming fishy aroma. Very light brownish pea green liquor.
First steep, 10 secs, wasn't too sure how long to brew this so started off short. Aroma now less fishy. Initial taste was very sweet for a few seconds then softened out. I also noted a spicy note on the tip of the tounge.
Second steep 15secs - fishy aroma all but gone now replaced by pleasant soft grassy/wet hay aroma. Taste again sweet to start out then a hint of tannin bitterness - which I found enjoyable.
3rd, 25 secs. Taste similar to #2 but more pronounced - spicy has gone now. Mouth felt very refreshed.
Inspection of the wet leaf revealed a lot of stalk and a mixture of large broken and small intact leaf - all very green as one would expect.
Was this experience typical of this type of tea?
This was a pleasant digression from my world of pu'er and roasted oolongs. It's easy to sit in one's comfort zone but this tea has shown me what I'd imagine most of you already know, that one needs to take a good look "on top of one's box" now and again.
Cheers Mal Oz