Comment by kriro

It all depends so much on the tea. There are many, many varieties of green tea.

My goto for an "average" green tea is a maximum of 70C and for most other teas (Oolong, Red etc.) it's 95C but the temperature is only one variable. Leaf to water ratio and steeping time are the other two. I usually brew Gongfu style (more leaf, shorter steeping times). For a nice Gyokuro on the low end of the temperature scale, I usually go with 50C and 6g/100ml of water/120 seconds steep and then increase the time in 30 second increments for the next two brews. After that I increase the temperature to about 70 degrees to squeeze out another brew or two but it's the first three that I'm really after :)

My goto "lazy" green is a Long Jing which can take hotter water (I usually go to around 80C) and it's just my daily tea so I usually brew it "western" style 0.6g/100ml, 2min first brew, 3min second brew.

It's a lot of fun to experiment with different teas and do comparison tastings (I did this quite a bit for white tea with the same tea brewed at different temperatures, steeping time etc.). But beware, it can turn into a bit of an obsession :)

And don't forget to smell the tea and leaves after brewing. It's one of the nicest things about a good cup of tea.