This tea was given to me as a gift, purchased at an airport in Chongqing.
I really should have read this before brewing: http://half-dipper.blogspot.com/2007/07/2007-xinyang-maojian.html. Could have saved me a spoiled cup.
Here is my inept brewing procedure nonetheless:
My tea came in little 4 gram packets, and I used only half (about a level teaspoon)in my usual gaiwan (120mL). I added just boiled water to a cold gaiwan to fill just about half, swirled it around and let it stand for half a minute, then tossed in the leaves. Then I topped it off with warm water from the dispenser. It probably came up to 90°C. Too high, I know, but I was impatient.
The first brew wasn’t so extraordinary (because, oh, I don’t know, I might have overcooked the leaves! ಠ_ಠ). I think I should have done a rinse. This batch was unremarkable, like a bi luo chun without the smell, or a low grade long jing. Disappoint.
Then the second batch I used lower temperature water (80°C), brewed at about a minute. I was surprised at how strong the flavor was! It was a bit sour (but not strong or unpleasant), a little citrusy, and scratchy on the throat. The tea had little particles that made the soup cloudy. The condensation on the lid of the gaiwan smelled like hay, hence the long jing association.
Third batch, lower temperature water. The color of the tea was a very pale yellow, but there was still some flavor. Scratchy on the throat, and dare I say, salty (??!) It was like a salty broth.