According to IPoT tealeaves will only release their tannins in water 140 F or above, so without having to worry about the brew becoming overly astringent or just plain crap, you get an intensely flavored infusion. That's the idea at least. I used a Chinese sencha from Zhejiang that I purchased from Rishi, its relatively inexpensive price being my primary motivation.
First Attempt: Following the guidelines in the newsletter, I measured out about 5 g of leaf, added 5-6 ice cubes, and waited. And waited. And waited some more. Time is the big drawback to this method. It took at 30-45 minutes to get 2 oz of tea, but it tasted good. Intense ins correct, very bold, very sweet, and the aroma was like green tea ice cream. Unfortunately two sips and you're done.
Second Attempt: This time I used the directions I first saw here. I measured out 8 g of leaf, added enough warm water to soak the leaves, followed by 4-5 ice cubes, then I filled the 10 oz pot with cold water, steeping for 5 minutes. The results were good, but the flavor was nowhere near as concentrated. It reminded me of Ito En's pure green bottled tea.
Third Attempt: This was sort of a cross between the previous two methods. I used 5 g of leaf, 5 ice cubes, then filled the pot with cold water, letting it steep for 25 minutes. This was closer to the first attempt, stronger, but it still fell short, not as sweet.
I'm sure I'll play around with this some more. I'd like to find a way that repeats the results of my original attempt, without having to wait for ice cubes to melt. Perhaps I'll leave it out on my porch next time. That Texas sun should make short work of those ice cubes.