I wanted to experiment, and brew this the way a Chinese tea is done in a gaiwan, so instead of the traditional 140 or 160 for 1-2 minutes, I did near-boiling water for 15 seconds.
It came out only sweet, delicious, and just what I would expect from a high quality sencha! I re-steeped it the same, again, just for 15 seconds each time. 4 good steepings all came out, and very little to no bitterness; it really surprised me and I’m going to use this method more often as it seems easier not to do (much less to measure or mess up when I don’t have to check the temperature and I can simply count, rather than using a timer!).