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In page Green tea:

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Generally, lower-quality green teas are steeped hotter and longer while higher-quality teas are steeped cooler and shorter, but usually multiple times (2–3 typically). Higher-quality teas like gyokuro use more tea leaves and are steeped multiple times for short durations. Steeping too hot or too long results in the release of excessive amounts of tannins, leading to a bitter, astringent brew, regardless of initial quality. The brew's taste is also affected by the steeping technique; two important techniques are to warm the steeping container beforehand to prevent the tea from immediately cooling down, and to leave the tea leaves in the pot and gradually add more hot water during consumption.[citation needed]