#2 -- 3.2g in a 4oz shiboridashi (after the first steep fluffed up the leaves, this worked out to 3-3.5oz water per steep).
Smells amazing in the bag and while measuring -- smells like my very first sencha (a fuka). Looks fuka-y.
First infusion -- 40-60 seconds (slowwwww pour, whoops, should have chosen a better vessel), 150F water (it didn't seem to want to go higher; candy thermometer is suspect). Very pale at first; gets a little thicker as bits of leaf decide to join in. Almost bluish in its greenness! The dregs of steep 1 in the cup have little trails of particulate leaf matter swirling around. Taste is delicate, very lightly astringent (though I've been tasting sheng pu-erh lately, so my astringency meter may be off). Round and vegetal and filling, but still soft.
Second infusion -- 25-40 seconds (too long, I know), 155F water. Pours out aggressively green and cloudy. Tastes... very different from the first infusion, though my tastebuds are, I think, still reeling a bit. Bit harder edge, less "round"/buttery(?); slightly sweet in the hollowness. Almost cool-tasting.
Third infusion -- 45-90 seconds (started pouring early, having chosen exactly the wrong vessel for a fuka), 160F water. Pours out clearer than the last infusion, but still cloudy; slightly yellower, but still very much green. Taste a bit cleaner and astringent; "fresh" and slightly sweet. Starting to taste my tap water underneath the sencha flavours; this may be because I'm used to using a bit more leaf.
Ha! Now that I look, it's kind of cute to note that this is a shincha version of the very first sencha I ever got... explaining why I think it smells so similar.
Feeling a little dumb for having chosen a shiboridashi for fuka, much less one I knew to be finicky about pouring. The tea, however, was extremely forgiving; I don't appear to have been punished for my pours taking forever.
I also missed until too late Chip's advisory to treat #2 as a fuka... so I suppose I'm glad I can judge a fuka for myself?