Started the day with an old favorite: Yutaka midori
It is a fukumushi made of the Yutaka midori cultivar from Kagoshima.
I opened it a few days ago and have been playing with the brewing parameters a bit:
Generally with asamushi or chumushi sencha I do three steeps 60s at 158F, 30s at 165F, and 90s at 172F. Sometimes if I increase the leaf ratio I will do a fourth pouring ~100s at 180F. This used on this tea definitely brought out the bitter, more cocoa powder taste. I rarely measure the amount of tea but judge on the volume of leaf in the bottom of the pot. I use a 160mL (~5oz) kyusu. Guessing I usually use a 0.8 to 1.2 g/oz, which is a little higher than vendor's recommendation.
For fukamushi, usually I brew three steeps 45s at 158F, 20s at 165F, and 60s at 172F. If there is a fourth it would be 90s at 180F. On this tea I found the first steep had a nice umami taste with a distinctly lower bitterness.
However I have also brewed with an intermediate amount of steep time, slightly lower temp (less about 3-5 deg F), and less leaf. This method brought out more of the sweet taste in the tea. I made this one a bit weaker since I was sharing with my honey, who is more sensitive to bitter tastes than I am. Sencha isn't her favorite tea but she found this acceptable.
I definitely enjoyed everyone one of these brews. It is amazing the differences of experience that one tea can bring. By adjusting the parameters I can adjust the one sencha to my mood. This keeps the tea fresher by only having one or two greens in canisters and the rest in the sealed packages.
(once I resize some images I will put up photos one of these days)