The steam-treated leaves make a real difference — the cup is mellow with none of that sharp green tea bite I've had from cheaper tins. I've been brewing it at about 75°C and it stays smooth even if I let it steep a little long.
Eli J.★★★★★
I was expecting the usual bitterness, but this sencha steeps up smooth and almost sweet. The early-spring plucking really comes through in how fresh the leaves smell when you open the caddy.
Adam W.★★★★★
The caddy keeps the leaves fresh way longer than the paper bag I used before. Steeping at 70°C brings out a clean, grassy sweetness with almost no bitterness.