Quick Answer

Brew organic Longjing tea at 75–80°C (167–176°F) using about 2–3 grams of leaves per 200 ml of filtered water, and steep for 1–2 minutes for the first infusion to preserve its delicate chestnut flavor and avoid bitterness.

Why Temperature and Time Matter for Longjing

Longjing (Dragon Well) is a pan-fired Chinese green tea prized for its flat leaves, sweet chestnut notes, and high amino acid content. Because it is not oxidized, the leaves are delicate: water that is too hot (above 85°C) will scorch them and release harsh tannins, while under-steeping leaves the flavor flat. The organic Longjing tea from our Orient Range, grown in the hills of Hangzhou, contains a high level of Vitamin C and amino acids, which contribute to its mellow taste and natural sweetness. Respecting the right temperature and time is the single most important factor in unlocking that prized character.

Choosing the Right Vessel

A transparent glass cup or a small porcelain gaiwan is ideal for Longjing. Glass lets you watch the leaves unfold and sink, which is part of the tea ceremony experience. Avoid thick ceramic mugs that retain heat too long and can over-steep the leaves. If using a gaiwan, pre-warm it with hot water, then discard that water before adding the leaves.

Step-by-Step Longjing Brewing Guide

  1. Step 1: Measure the Leaves: Use about 2–3 grams of organic Longjing leaves per 200 ml (about 6–7 oz) of water. A rough guide: the leaves should cover the bottom of your cup or gaiwan in a single layer. Common mistake: using too many leaves makes the brew overly strong and bitter. Start with less and adjust to taste.
  2. Step 2: Heat the Water to 75–80°C: Boil fresh filtered water, then let it cool for 2–3 minutes after boiling. If you have a thermometer, target 75–80°C (167–176°F). Without one, the water should have small bubbles (shrimp eyes) but not a full rolling boil. Water above 85°C will cook the delicate leaves and ruin the sweet chestnut flavor. When in doubt, err on the cooler side.
  3. Step 3: Rinse and Awaken the Leaves (Optional but Recommended): Pour a small amount of the hot water over the leaves just to cover them, then immediately discard that water after 5–10 seconds. This 'rinsing' step removes any dust and gently wakes up the leaves for a fuller flavor. Do not skip this step if the leaves are tightly rolled or stored for a long time. For very fresh Longjing, you can skip it and go straight to the first steep.
  4. Step 4: Steep for 1–2 Minutes: Pour the 75–80°C water over the leaves and let them steep for 1 minute for a light, grassy flavor, or up to 2 minutes for a deeper, nuttier taste. Watch the leaves: they should unfurl and sink to the bottom. Over-steeping (beyond 2.5 minutes) extracts bitterness. Set a timer for precision.
  5. Step 5: Strain and Enjoy: Pour the tea into a serving cup or remove the leaves from the water using a strainer. Longjing leaves can be re-steeped 2–3 times; simply add fresh hot water and increase the steeping time by 15–30 seconds each subsequent infusion. The second and third infusions often reveal sweeter, more subtle notes. Don't discard the leaves after one steep.

  • Longjing Tea 60Grams (20-30Serves) Organic Tea Australia: Organic Chinese Green Tea from our Orient Range is grown in the hills of Hangzhou, China. It is China's most popular green tea also known as 'Dragon Well' due to its high content of Vitamin C and amino acids. The high amino acid content gives this organic Longjing a naturally sweet, mellow flavor that is less astringent than many other green teas, making it forgiving for beginners while rewarding for connoisseurs.

    Longjing Tea 60Grams (20-30Serves) Organic Tea Australia

    Longjing Tea 60Grams (20-30Serves) Organic Tea Australia