"Mal from Oz" writes:

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?

Yes, in my experience. That tingling tongue!

I hope you didn't give up after three steeps?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html