I know you normally brew at a low temp, Chip. But you should try it at a super low temp like gyo. Mind blowing!
I used about a 1.5g to 1oz ratio with gyo water temps. Not sure exactly what that is- about 130-140 I would guess, basically used the lowest setting on my kettle and let it cool in a yuzamashi until it was hot water, but not so hot I couldn't put my finger in it for a couple seconds. Then went longer on the steeps: 1 minute first brew, 30 second 2nd, 3 minute 3rd, 4 minute 4th, etc. Basically double the times you would normally use. I stopped at five to go to work but probably would have gone seven. Preheated kyusu and cups kept hot. Water temp increasing ever so slightly on subsequent brews.
Not sure how good this would be with different steamings, but I plan to find out!