Can you point out which of the selections are light-steamed? Or give a recommendation?
Most likely Ureshino sencha's are light steamed. Why i didn't write it yet, i'm not 100% sure that it's not middle steamed
When i asked about steaming, i was told that it's "usual way" and how i understand, it's asamushi or light steamed, most common for him. Going to clarify this soon to avoid confusion.
What i can say about taste, Yame sencha's have more round and softer taste and leaves have somehow stronger aroma, feels like gyokuro a bit. Ureshino has more grassy or floral taste, can't really explain, i'm picking up a lot of different notes.