You have to have a liking for the subtle I think. And choose a good green.
I always use loose leaf - no teabags - ever. Too much flavour in the bag material which covers the taste of the green.
I'm a bit lazy, so I just take a teaspoon of leaves, drop them in a cup. Boil water, leave the water boiled for a few minutes and pour into the green. (water should not be boiling, should be a bit cooler)
Because I'm lazy, I then just top up during the day until there is no taste left...usually about three fills.
Faves.. Marfuji sencha. Very umami. Lobster overtones! Madura loose leaf green - local - no radiation.
Some of the Japanese suppliers are now sourcing in Australia too, but expensive
