Brewing & Grading Guide for Longjing (Dragon Well) Tea

Mastering Longjing tea means understanding its grading system and perfecting brewing parameters. From the finest “Superior Grade” leaves to simple cold-brew methods, here’s how to enjoy every nuance of Dragon Well.

Grading Longjing Tea

Longjing is commonly graded into six tiers—Premium (Special), Grade 1, Grade 2, Grade 3, Grade 4, and Grade 5—based on leaf tenderness, uniformity, and aroma intensity.
Superior or “Premium Grade” features only the youngest, single buds, while lower grades include more mature leaves and exhibit bolder flavors at a lower cost.

Traditional Pan-Firing Technique

After picking, leaves are withered then hand-roasted in a heated wok to stop oxidation, lock in chlorophyll, and flatten each leaf—hallmarks of authentic Longjing processing.
This labor-intensive step develops the tea’s signature chestnut and orchid notes while preserving a vibrant green color.

Optimal Brewing Methods

Gaiwan/Western Style:

Warm vessel with hot water, then brew 2–3 g of leaves per 150 ml at 75–80 °C for 2–3 minutes.

Multiple short infusions (15–30 s) in a gaiwan reveal evolving flavors.

Cold Brew:

Steep 5 g of leaves in 500 ml cold water for 4–6 hours for a smooth, naturally sweet infusion.

Temperature Tips:

Avoid boiling water; let it cool to 80–85 °C to prevent bitterness.