I see at the beginning of this thread it was asked how one prepares sencha.
For me, I use 3 grams per 5 ounces and the first steep I steep for 2 minutes at 165F.
2nd steep 30 seconds at 10 degrees hotter (175F)
3rd steep 30-40 seconds at around 175F again.
Some sencha I find only steeps twice witih these parameters, and a few go for a third round.
This is my general approach to sencha.