For longjing green tea (dragon well green tea), start with water around 80–85°C and choose your vessel first. A glass suits a leisurely drink with fewer leaves; a gaiwan uses a larger leaf portion for brief infusions that you pour out completely. Keep the leaf, water and time paired to the method.
Pick the routine that fits your day
A clear glass lets you watch flat leaves open and settle while you drink. Because the leaves remain in the water, the last sips can become stronger than the first. A modest portion of leaf and an early refill help the flavour stay gentle.
A gaiwan is a lidded brewing bowl. You pour the finished infusion into a pitcher or cup, leaving the leaves ready for another short steep. This gives you a definite stopping point and works well when sharing small servings.
The table gives starting recipes for loose, tender green tea. Measure the water you actually pour, leaving space below the rim for safe handling. Choose one row as a complete recipe; a gaiwan’s leaf quantity needs its short contact time.
| Method | Dry leaf | Water | Temperature | First infusion |
|---|---|---|---|---|
| Glass | 2 g | 200 mL | 80–85°C | Taste at about 2 minutes |
| Gaiwan | 3 g | 100 mL | 80–85°C | 20–30 seconds, then decant |
Brew in a glass without letting the last half turn heavy
Rinse a heat-safe glass with hot water, empty it, and add a small amount of brewing water before the leaves. Pour the rest gently along the inside wall. The leaves have room to move without a forceful stream throwing them around.
Keep the top open. Once the drink has cooled enough to sip, taste it rather than waiting for every leaf to reach the bottom. A small strainer is useful if floating leaves make drinking awkward.
When roughly a third remains, add more warm brewing water. If you are called away and the cup becomes intense, pour the liquid off the leaves into another cup. You can then add a splash of water to soften that serving.
Use a gaiwan for short, separate infusions
Warm the bowl, tip away that water, and add the measured leaves. Use the gaiwan row above and begin pouring when the first steep is ready. A pitcher is convenient because it receives the whole infusion before you divide it between cups.
Tip out the remaining liquid so the leaves are not soaking between rounds. For the next infusion, start near the previous timing and adjust by taste. As the flavour fades, a little extra time helps bring back body.
A comfortable pour is more valuable than a dramatic one. Leave room near the rim and keep fingers clear of hot ceramic and steam. A small teapot with an easy pour is a practical alternative if a gaiwan feels awkward.
Find the cause of a cup that tastes wrong
Flat-leaf green tea brings freshness and a lightly toasted character from its making. Brewing should leave room for those details. Stronger is not always more fragrant: long contact can make bitterness and a drying feeling dominate the cup.
Use the symptom below to choose the next adjustment. There is no need to turn a tea break into a written experiment. Change the part that is making this cup less enjoyable, then taste again.
| What you notice | What to try |
|---|---|
| Bitter or drying | Pour sooner; reduce leaf for the next fresh glass |
| Light but clean | Allow a little more time before adding more leaf |
| Good strength, dull aroma | Use fresh, pleasant-tasting drinking water |
| Stronger after a long pause | Decant the tea away from the leaves |
Keep the next tea break simple
Close the dry tea pack after taking your portion and keep it away from kettle steam, sunshine and strong kitchen smells. Use a dry spoon. A small, well-closed working container is convenient when the main pack is opened often.
For Tea Shops: Brewing and Serving Green Tea
For a café serving a single cup, a lift-out basket creates an easy end to steeping. The glass recipe is a useful place to begin for a 200 mL serving; remove the basket when the drink tastes balanced. Describe its actual fresh or toasted character on the menu and serve the leaves separately if a guest wants another infusion.
Questions & answers
Do I have to rinse the leaves first?
A preliminary rinse is optional here. You can enjoy the first infusion; start with a clean vessel and suitable drinking water, and follow any preparation directions specific to your tea.
Can I use an infuser mug?
Yes. Use a broad removable basket with the glass recipe, then lift it out as soon as the flavour is ready. The finished drink will no longer be steeping while you work.
Why do some leaves float for longer?
Leaf shape and processing affect how quickly leaves wet and settle. Taste the infusion when it is ready rather than using complete sinking as your drinking timer.