Drinking organic Chiran Sencha from O-Cha today. I tried it last night, but couldn't taste it very well because, 1. My sinuses were congested and 2. I'd just had some prescription-strength cough syrup.
Don't drink hot tea after prescription cough syrup unless you want it to hit you like a ton of bricks
I'm much better today, so I decided to up the amount of leaf to get more flavor out of it; I couldn't taste it at all last night and the Chinese pre-QM green I've been drinking has had so much flavor that I wanted more aroma. Well, I overdid it, and ended up with a very salty brew. I diluted it down with more water.
While I like sencha, I think the steaming process evaporates off some of the compounds that provide finer nuances to the bouquet; I felt the tea was rather cardboard-like compared to the bean/umami/caramel flavors I was getting from the Zhejiang stuff.
I did, however, learn that fine Japanese teas can be brewed in gaiwans quite easily; the tea settles and clumps together, so if poured with care, you don't get much leaf in the cup at all.