This concludes a tasting of many of Yuuki-cha's Asamushi Sencha's. I thought they were all rather good though one of them was a bit of an odd ball (The Oku Yutaka). Though I will say I just can not go through sencha like some people, though that could be in part due to the start of my interest in Korean Teas. Because before I got into them, I was actually having Sencha about 5-6 times a week, then after those, and when my schedule got busy again, it went down to about once or twice.
I honestly think that my view on asamushi sencha is to start with cooler steeps staring at 150-160 degrees fahrenheit and slightly longer infusions, while raising the temps slightly from then on. I feel it offers a better tasting infusion and extends the longevity of the leaf a bit more (as the steeps are not extended by that much, but the lower temps pull less out initially).
My experiments with this tea tend to point to that as with cooler steeps it is more broth like and rather soothing, but when brewed with temps closer to 180 from the get go it gets the bitterness Asamushi can be known to have when brewed to hot.
Anyway like I said at the beginning I think yuuki-cha does a good job sourcing their asamushi's and I hope to try them again.
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