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First steeping: two heaping teaspoons of leaf in 6 oz of water, at 165 degrees for 90 seconds. VERY intense umami and brine flavors, almost like drinking ocean water. Slightly sweet with no bitterness. Second steeping: 175 degrees for 30 seconds. More vegetal and more balanced. I actually preferred the second steeping, which tasted much like the first steeping of the other gyokuros that I’ve tried. Third steeping: also 175 for 30 sec. Much milder but good, with more sweetness coming through and still no bitterness. It reminds me a little of a kukicha now.