EDIT June 15 2012: Brewing suggestions
. This is intended to be a guide, you can adjust to taste!
Every so often, I find that I personally need to "mix things up a bit." Not sure exactly why, but simply brewing the same way for an extended period of time does not bring the same level of enjoyment. Perhaps I get used to my results.
Brewing differently does bring different elements to the tasting. Temperature:
This Shincha season, I am NOT preheating the kyusu (and yeah, I miss the great aroma of the dry leaves warming in the kyusu)
but I am giving the leaves hotter water as a result. So, instead of brewing at 158-160* (70* C) as I would for most shincha in a preheated kyusu, I brew hotter, 168-176* (75-80* C). I have mostly been brewing right at 170* however I have brewed cooler with interesting results as well.
Soooo ... this presents you with the same options. You can preheat or you you cannot. Your choice. They do produce different results.
These shincha are pretty forgiving, a sign of good pedigre! How much leaf to water
: You can go high or low on the ratio to taste. I would recommend from .75 -1.25 grams leaf per 1 ounce water (30 ml). You can go higher still and brew shorter, but this range is pretty standard given normal brew times. For example, a 5 ounce steep at 1:1 ratio, you would need 5 grams, exactly 1/2 of your 10 gram sample per 5 ounces (150 ml) water. Time
. Yutaka Midori, Sae Midori, and Chiran 40 seconds to a minute. Miyabi a minute. Aoi and Kirameki 60-90 seconds. Chiran is a little less forgiving IMHO.
You should think your strategy for brewing ahead of time.
All these will yield multiple infusions. Second steep, around 160-165* (71-74* C) for flash to 30 seconds. 3rd, a bit hotter and 60 seconds. For sweet teawater infusions 4-6, keep going hotter and longer.