Want to avoid dissolving the more bitter flavor components? Steep at a lower temperature. Solubility curves are quasi-exponential with temperature, and a reduction from 95 to 85 C can spread out the time before tannins are strongly dissolved. You could get the exact same flavor at 95, perhaps, if you used a stopwatch. But objectively, the tea will get much more bitter a few seconds later. Objective lesson: to allow for ease in steeping timing, use a lower temperature. It's especially true for green teas, which (objectively) have more bittering compounds than fermented teas.

But: many Chinese people enjoy their green teas at a saturation (color) that I would call barely-not-water. Many Brits enjoy black breakfast teas brewed to levels I would only use to dye cloth. Plenty of subjectivity.