Today has been a good day for tea, though a sad day for teaware. Today, enjoying some Jin Guan Yin, and while the long infusions are taking place, starting a session with some Lao Ban Zhang 2009 loose sheng, both from Norbu.
I pretty much use the same amount of leaf and water for all sencha brews (rounded teaspoon for fuka and heaping teaspoon for asamushi). I generally use about 6 oz. of water per steep unless I'm brewing genmaicha or houjicha, then I go 8 oz.
If I have a guest I put the first and second steeps into the cups and reserve the remaining steeps for myself (I rarely brew for more than two people). If I have more guests I brew another pot... repeat as needed. I don't mind drinking the later steeps as they are just for the health benefits and don't contain much caffeine.
For oolong, sheng and gyokuro I brew enough in each steep to fill my 4 oz cup if I'm by myself, or brew into two 2 oz cups if I have a guest.
For a group I usually do multiple steeps of TGY from my 160 ml yixing into a fair pot and into tasting cups until everyone is tired of tea.
Currently drinking kiku mukashi matcha and sae midori. Both extremely good.