How to Brew Longjing (Dragon Well) Tea in a Glass

ByDerry Liu

Here is how to brew Longjing (Dragon Well) tea the easy way: in a clear glass. Use about 3 g of leaves for 150 ml of water at 85°C (185°F). Add a little water first to wake the leaves, then top up, and start sipping once the leaves sink. You don’t need a strainer.

How to brew Longjing tea in a glass: Dragon Well leaves standing in clear water
Longjing brewed in a clear glass. The leaves rise and sink as they open.

Longjing (龙井, lóngjǐng, “dragon well”) is a pan-fired green tea from Hangzhou. Its flat, smooth leaves are lovely to watch as they unfold, which is why so many people in China brew it in a glass. We brew it this way at home all spring.

What do you need to brew Longjing in a glass?

  • Longjing leaves: about 3 g (one heaping teaspoon).
  • A clear, heat-resistant glass: 150–200 ml. A plain thick glass teacup works well.
  • Water: 85°C (185°F), not boiling.
  • Ratio: roughly 1 g of tea to 50 ml of water.
Flat, pan-fired Longjing dry leaves from Hangzhou
Flat, pan-fired Longjing leaves.

No thermometer? Let boiled water sit with the lid off for 3–4 minutes.

How to brew Longjing tea in a glass, step by step

  1. Warm the glass. Swirl in a little hot water and pour it out.
  2. Fill the glass about one-third full. Pour gently down the side.
  3. Add the leaves. Drop in about 3 g and swirl softly. Wait 20–30 seconds and smell the aroma as it rises. People often compare it to toasted chestnuts or fresh beans.
  4. Top up. Pour more water down the side until the glass is about 70% full. Pouring straight onto the leaves can “cook” them.
  5. Watch and wait. After 1–2 minutes, the leaves stand upright and slowly sink. Start sipping.
  6. Refill before it’s empty. When about one-third is left, top up with hot water. You’ll usually get two or three good refills.

What are top, middle and bottom pouring?

Chinese tea drinkers describe three ways to brew green tea in a glass:

  • Top pouring (上投, shàng tóu): water first, leaves on top. Best for very tender, bud-heavy teas such as Bi Luo Chun.
  • Middle pouring (中投, zhōng tóu): a little water, then the leaves, then more water. This is the method above, and it suits Longjing well.
  • Bottom pouring (下投, xià tóu): leaves first, then water. Fine for sturdier green teas.
Bi Luo Chun green tea leaves unfurling in a tall glass
Tender teas like Bi Luo Chun suit top pouring, with the water in the glass first.

Prefer a gaiwan or a mug?

The Brewing Method tab on our Longjing page gives two other options, both at 85°C (185°F). For gongfu style, use 3.5 g per 100 ml, steep the first infusion for 15 seconds and add 5 seconds each time, for up to 6 infusions. For a western cup, use 0.6 g per 100 ml, steep for 180 seconds, then add 60 seconds for a second infusion.

Why does my Longjing taste bitter?

Usually the water is too hot, you used too many leaves, or the tea steeped too long. Try cooler water, fewer leaves or drinking sooner. Fresh green tea also fades over time. Store it sealed in airtight, opaque packaging in a cool, dry place, and enjoy it within its 18-month shelf life. Our post on the shelf life of different types of tea explains more.

Curious about the story behind this tea? Read about President Nixon’s visit to China and Longjing, or see where it sits among the top 10 famous teas of China.

FAQ

What is the best water temperature for Dragon Well tea?

About 85°C (185°F). Boiling water tends to bring out bitterness.

Can I brew Longjing in a teapot or mug?

Yes. Use water at 85°C (185°F) and the gaiwan or western cup amounts above.

Do I need to rinse Longjing first?

Usually not. Fresh green tea is delicate, and a rinse washes away some of the first, sweetest aroma.

Should I eat the leaves?

Some people do, but most simply leave them in the glass.

Try Longjing from Teawish