Sencha Fukuyu

I do like this Sencha – it’s nice and light and flowery, and when I can’t decide what to have and all the flavours in my Mariage Freres teas are too much for my poor brain to cope with, I can grab this tin of tea and go for it.
Brewing etc?
I put about 1-2 desert spoons in a six cup pot, add water that is off the boil, and steep for about 2-3mins, or until the leaves have all expanded and opened but still leaving enough freshness for the next steeping to be just as nice.
Taste/Flavours etc?
It’s very flowery, with a hint of woody/grassiness, but not with that “vegetal” feeling one can get from some Senchas, and it doesn’t feel bitter at all. I prefer this one late morning or afternoon, as being quite light, I prefer something with more “meat” to it first thing in the morning with breakfast, and I prefer something a bit softer/smoother/creamier in the evening before bed.
Anything else?
At present, this is my favourite Sencha, and it’s the only one I currently own, but have had a few samples from Grinnyguy of other senchas – one was a Fukuyu and the other was a woody one.I would say this one was quite “middle of the road” and therefore likeable and easily brewed by anyone – it’s not as much of an acquired taste as one might find with certain Senchas, Oolongs or greens. I would recommend this to anyone newer to Sencha as a good pace to start – and it’s robust enough that you can’t go wrong. This is a good tea to have when working, as you just sit with the pot next to you and a smaller china cup and just keep refilling until all gone, and it’s good for concentrating and focussing – at least I find!!