Sheng brewing advice?

I use a non-standard approach that uses less tea and gives fewer steeps. That way I can do multiple sessions on a single day without too much caffeine.

I use 2 to 2.5 grams of tea in 50 ml water and steep 10, 10, 20, 30, 40, 60 sec. After the 3rd steep I adjust the time depending on how much flavor I’m getting. At some point I do a 2-3 minute steep and then I’m done.

all the young shengs which go bitter and astringent quickly i brew in a gaiwan. Stronger young shengs which can handle more time and not go bitter i brew in my yixing.