Tsuyuhikari cultivar sencha grown and processed by the Shimizu family of Suizawa, Mie Prefecture. Shaded for 5 days to give it a little more umami flavor but not quite enough to call it a kabusecha.
Consider also cold steeping or ice steeping (see Steeping Techniques).
Tea: 5 grams. Time: 1 minutes. Water: 70˚C/176˚F, 200 ml.
Tea: same. Time: 10-20 seconds. Water: 90˚C/194˚F, 200 ml.
Increase time to 30-45 seconds or to desired strength.