Hi TeaDave, try this on the Sencha Fukujyu :

When preparing by the cup, this tea can be used repeatedly ... about 3
times. The secret is to use water that is about 180'F or 80'C. Let
the tea steep for about 3 minutes. Do not remove the leaves from the
cup. Once the water level is low - add more water, and so on and so on
.... until the flavor of the tea is exhausted (take a small sip to test
the flavor).

Alternatively, scoop 2 to 4 teaspoons of tea into the teapot, pour in
boiling water that has been freshly drawn (previously boiled water has
lost most of its oxygen and therefore tends to be flat tasting,
filtered water is better), steep for 2 to 4 minutes to taste, stir
(virtually all the leaves will sink), pour into your cup but do not add
milk or sugar since green tea is enjoyed 'straight-up'.

It is not a science, but I hope it gives you a base to start in your
own experimentation =) It boils down to taste and preference.

- Athooya
http://www.niftea.com

TeaDave wrote:
> I recently discovered that I had an ounce of Sencha Fukujyu that I had
> forgotten about. I tried brewing it for 3 minutes with less than
> boiling water, and it was horrible. Tasted like some sort of awful
> spinach. I am aware that it is supposed to taste like spinach, but I
> would like to know if anyone knows the proper temperature, time and
> amount of leaf in order to brew this tea well.
> -Dave