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Mao Cha is what they call a young pu-erh. For some people it may not agree with the digestive system as it can be too strong (elimination, upset stomach). Really the key with this tea is to use a small amount of tea leaves (ancient tea trees are very rich) and wash the first two infusions for a few seconds. Also keep the water cool like under 190 degrees. If you do not do those two things it will become extremely bitter and astringent. This tea has a nice spicy smokeyness. If you can follow these steps it is a enjoyable tea very unique unlike most teas. I do not think most tea drinkers will ever drink this everyday but that does not mean its bad or worth trying.
