How long should I steep green tea to achieve an optimal infusion that accentuates its delicate flavors and aromatic profile? Is there a specific time frame that is universally accepted, or does it vary based on the particular varietal of green tea I am using? Should I consider the water temperature as a critical factor in determining the steeping duration for achieving the best results? What about the quality of the leaves—do different grades require distinct steeping times for an ideal brew? Furthermore, are there any nuances related to personal taste preferences that should inform my decision on steeping duration? Might I experiment with varying times to discover a balance that pleases my palate? Could oversteeping lead to an undesirable bitterness or astringency, thereby negating the subtle complexity inherent in high-quality green teas? In light of these considerations, how might one develop a personalized steeping regimen that harmonizes both tradition and individual taste?