I've been drinking shincha from o-cha, I ordered-
Shizuoka Mio (medium steamed)
Shizuoka Sayamakaori (medium steamed)
Uji Aoi (light steamed)
Kagoshima Yutaka Midori (deep steamed)
I'm drinking the Sayamakaori right now, they've all been pretty good and are frankly decently close in terms of enjoyment, I would happily buy all of these teas again. The Sayamakaori is fairly roughly processed, and I think part of that comes through in the cup, it lacks the sweetness of the other medium steamed tea, the Mio from Shizuoka. So far I prefer both to the deeper steamed tea, but the recurring theme is that these teas respond strongly to very small changes in brewing parameters. To really give a detailed review, I would want to brew each of these much more than I have so far. I've had 1-3 pots of each, and I really think the Yutaka Midori and the Aoi would benefit a lot from being dialed in. Initial opinions for brewing is that water quality is critical, find a source of high quality water or don't bother. In my personal experience these teas all benefit from slightly harder water than puerh, they're more at a risk of developing unpleasant "leafy" notes which overwhelm the tea than losing some fragrance from using water that's too hard. I don't really know how to describe the taste of tea that's been brewed with water that's too soft, but it's unpleasant and fairly consistent across teas. One of these brewed with straight distilled water would be a good benchmark if you want to learn to recognize that flavor. Temperature is also fairly crucial here, I feel comfortable skipping a preheat step with puerh if I'm feeling lazy, but here it's a mistake to start with a cold teapot, especially if it's fairly thick walled. You really want to be within a few degrees of your ideal brew temperature for at least the first pot, 75-80 degrees is a noticeable change. The third brew I don't feel too strongly about, I've had good luck anywhere from 70-100 degrees.