bambooforest wrote:The Kunpu is *very* mild -- and demands a lot of leaf to get a nice tasting cup. I actually find that Fukamushi-cha is easier to brew.
That is precisely the reason why I find light steamed sencha easier to brew: quantity of leaves isn't critical (as long as you use enough of them and I sure use much (too much?) leaves) and as long as you watch temperature, you won't get any bitterness.
Perhaps my opinion comes from my sencha debuts when I struggled a little to obtain good results with deep steamed sencha.