Ok, returning with session 2 notes on the GTL kago.
Much better at higher temp, IMHO.
1st infusion; 178*, 40s, preheat. I detected vegetal notes along with notes of raw winter squash with grassy/green stem highlights, also a richer mouthfeel and overall body.
2nd infusion; 180*, and I intended to do a short steep, but forgot vendor rec's, ran to computer to check, firefox decided to update itself, so steep time ended up at about 85sec.
Some less green and slightly more woody stemmy notes, vegetal notes, very slight hints of rosebud, and a nice balance of astringency and ever so slight almost undetectable bitterness.
3rd infusion; 180*, 40s. I was getting happy at this point and a bit whorish orally, so gave in to some nibbles of Vosges chocolate (Calindia & Mo's bacon - serious f-ing yumm-a-liciousness, trust me!), so my taste notes become tainted. But I did sniff radically before partaking of the cocoa goddesses delights detecting very similar qualities from the 2nd infusion.
4th; 185ish, 1m. Rinsed mouth briskly with remainder of prior infusion and then water to cleanse palate. Subtle aromas of sulfur that evolve quickly into oceanic/sea notes - sea water, sea flora, but soft. I don't typically care for these qualities, but when soft as in this case, well, I liked. Tannic mouthfeel emerging.
5th; boiling, 2m. Oceanic aromas/flavors become very, very soft and hint at a kind of sweetness that isn't sweet dissolving into a finish that is both minerally and tannic.
I regrade this tea to somewhere between A & A-.