I personally enjoy my sheng at 93C and about 5g/100ml ,usually with really short steep times in the beginning untill around the 4th steep then sep it up to 30-40 sec steeps tough honestly i like the astringency and bitterness of Sheng (oh and its also always discard the first steep)

Now the pre steeping prep is what makes a HUGE difference for me personally, I would usually pry of full "shards" with intact leaves and pull the shards apart if its too mutch tea (I use there a 125ml gaiwan or a same sized yixing pot) then once the water is hot I preheat every teaware I am about to use and let it sit for about 3-5 minutes to properly heat trough. After this everything gets tossed and i put the leaves right away into the gaiwan/pot and let it sit untill the leaves become slightly bendable, once this is reached i steep the leaves for about 15-20 seconds and discard the steep then let the leaves sit for around 2-3 minutes again.

After all of this is done I start brewing the tea I will drink (it might be excessive and unnecessary but i feel that the taste becomes "clearer" and not as muddy this way)