Try some sencha made from breeds that have "natural gyokuro" taste, like ujimidori, or saemidori (hibiki-an fukamushi SP), or blended sencha, but with very high quality sencha one should look for the balance between sweet and astringent taste, some Shuppin (exhibition grade) sencha have intensive sweet taste underlined by astringency, when you drink it the aftertaste is very sweet, the best I have tried sofar was Horaido Shuppin Sencha HG (high mountain).