Finally got to the real taste comparison. I only did 4 out of the 5, leaving out the YiWu this time (no knock on the tea, just didn't have enough of the dinky gaiwans for all).
Conditions: 1.5 grams each tea, 30mL per infusion in tiny gaiwans, boiling water flash rinse, and water set to 205 degrees in the Pino so it would hold it quite hot for the multiple infusions.
Infusion timing was 10", 15", 15", added some cooler infusions just to see what difference it might make, 20" at 170 degrees, 30", 30"; and a few more infusions done the next day, at hotter temps, still nice but flavor fading.
The Manmai and Nannuo were more immediately approachable, sweet and light and a bit spicy without astringency or bitterness; the Mansai and Bangwai both had a stronger smokiness and bitterness especially at the beginning. Most interestingly, the Mansai and Bangwai also kept more complex flavors into the infusions, even the next day, with less bitterness but earthy/sweet/spicy there, while the Manmai and the Nannuo were close to hot water by that time.
No photos of the actual teas, because I drank them from some darkly colored cups, hiding the color of the teas.