Deep steamed Kabusecha from Miyakonojo city, Miyazaki prefecture. Below you can see the changes in color with each successive steeping. Because the leaves turn into a very powdery form as a result of the long steaming time, the leaves, as they are primed by successive steeping come out into the liquid tea.
1st steeping: 5-grams, 60˚C/140˚F, 120 seconds, 120 mL of water. 120 seconds might be a little too long for some people. It creates a very full bodied tea. While bitter, a strong overtone of sweetness creates a delicious balance.
2nd steeping: 5-grams, 90˚C/195˚F, 5 seconds, 120 mL of water. The astringency is much stronger now, with a fullness that spreads over your tongue.
3rd steeping: 5-grams, 90˚C/195˚F, 5 seconds, 120 mL of water. The full force of the green vibrancy comes out, with the astringency creating a citrusy tanginess. You might want to stop here, because the amount of caffeine in this much tea is quite high...if you can take it though, you can ge several more steeps out of this one I believe.