Thanks for the suggestions. After playing around with temps and times I
did find that the sencha could tolerate higher temp, but the gyokuro
was noticeably better at lower temp. I increased the leaf amount due to
suggestions here and I got it just right, for me at least. It's
strange, with first flush darjeelings sometimes I find myself steeping
upwards of 4 minutes, which I still enjoy quite a bit. With these
Japanese greens, though, to get the true texture and taste it takes
some attention. Luckily, even making a below average cup is a fun and
you learn from it.