How to Brew Lung Ching (Dragon Well) Green Tea: Temperature, Leaf Ratio, and Steeping Tips

Quick Answer

To brew Lung Ching (Dragon Well) green tea, use water at 175°F (80°C), a leaf ratio of about 1 teaspoon per 8 ounces, and steep for 2–3 minutes. This gentle approach preserves the tea's sweet, nutty notes and prevents bitterness.

Lung Ching, also known as Dragon Well, is one of China's most celebrated green teas. Its flat, sword-shaped leaves produce a clean, sweet cup with hints of chestnut and a smooth finish. Brewing it well isn't complicated once you understand the three pillars: water temperature, leaf ratio, and steeping time.

Many first-timers end up with a bitter or overly astringent brew because they treat it like black tea. The good news: with a few adjustments, you can coax out the tea's signature mellow sweetness. This guide walks you through the process step by step, so you can enjoy a perfect pot or cup at home.

Why Water Temperature Matters for Lung Ching

Green tea leaves are more delicate than black or oolong leaves. Boiling water (212°F) will scald them, releasing bitter tannins and dulling the fresh, vegetal sweetness that makes Lung Ching special. Aim for water around 175°F (80°C). If you don't have a temperature-controlled kettle, let boiling water cool for 2–3 minutes before pouring.

Using cooler water also lets the leaves unfold gradually, which means more even extraction. The result is a smoother cup with less astringency. If you're using a glass teapot, you'll also see the leaves open into their classic flat shape—a small visual treat.

• Tip: If you don't have a thermometer, bring water to a boil, then let it rest for 3 minutes. That usually brings it close to the right temperature.

Finding the Right Leaf Ratio

The standard ratio for Lung Ching is about 1 teaspoon of loose leaves per 8-ounce cup. Because the leaves are flat and lightweight, a teaspoon is roughly 2.5 grams. Adjust slightly if you prefer a stronger or lighter cup—add 20% more leaves for a bolder brew, or reduce for a more delicate flavor.

Using too few leaves makes a weak, watery tea; too many can turn bitter, especially if you steep too long. A digital scale helps consistency, but a standard teaspoon works well once you know your taste preference. Start with the 1-teaspoon baseline and tweak from there.

• Tip: For a large teapot (e.g., 16 ounces), double the amount: 2 teaspoons or about 5 grams of leaves.

Mastering Steeping Time

Lung Ching is best steeped for 2–3 minutes. Shorter (1–2 minutes) yields a lighter, grassier cup; longer (3–4 minutes) pulls out more depth and sweetness but risks bitterness if you exceed 3 minutes. Use a timer to stay consistent.

The good news is Lung Ching leaves are forgiving enough for multiple infusions. After the first steep, add more hot water (still around 175°F) and steep for slightly longer—2.5 to 3 minutes—to enjoy a second, often equally flavorful cup. Stop when the flavor becomes noticeably thin.

• Checkpoint: If the first sip tastes bitter, your water was too hot or you steeped too long. Let the water cool more and reduce steep time by 30 seconds next time.

Step-by-Step Brewing Process for Lung Ching

Once you have the three variables dialed in, the actual brewing is straightforward. Use a porcelain or glass teapot, or a simple mug with a strainer. Warm the vessel first by swishing a bit of hot water in it, then discard. This stabilizes the temperature.

Add your leaves, pour the hot water over them, and set the timer. When the time is up, pour the tea into your cup, leaving the leaves in the pot. Don't let the tea sit on the leaves after steeping, or it will continue to extract and turn bitter.

Brewing Lung Ching: A 5-Step Checklist

1. Heat water to 175°F (80°C): Boil water, then let it cool for 2–3 minutes in the kettle or a pitcher. If you have a thermometer, use it to confirm. Checkpoint: Water should feel warm, not steaming hot, when you pour.
2. Measure 1 teaspoon of Lung Ching leaves per 8 oz cup: Use a standard teaspoon for a single serving. For a teapot, multiply by the number of cups. Adjust up or down next time based on your strength preference.
3. Rinse your teapot or mug with hot water: Swirl a little hot water, then discard. This warms the vessel and keeps the tea at a stable temperature. Skipping this step can result in cooler water and weaker extraction.
4. Add leaves and pour water, then steep 2–3 minutes: Pour the hot water over the leaves, cover, and set a timer. Don't walk away—green tea steeps fast. Checkpoint: After 2 minutes, taste. If you like it lighter, stop there; for more body, go to 3 minutes max.
5. Strain or pour off the tea immediately: Once the timer goes off, pour the tea into your cup, leaving the leaves behind. Don't leave them in the pot. Next step: Steep the same leaves again for 2.5–3 minutes for a second cup.

Teas to Practice Your Brewing Skills

• Organic Gunpowder: When John Harney started in the tea trade over 30 years ago, there were just two green tea offerings from China: Gunpowder and Chun Mee. Though our selection has expanded greatly since then, many people are very familiar with and enjoy Gunpowder's sharp, charred flavor. If you're used to the bold, smoky notes of Gunpowder, the softer Lung Ching offers a contrast. Brew Gunpowder at the same 175°F to compare how leaf shape changes the cup.
• Jobetsugi Ceremonial Matcha (Thin Grade): Grown under shade in the gardens of Wazuka Valley, south of Uji, Jobetsugi comes from a region that has made matcha for centuries. The leaves are picked in the first spring harvest, when the savory umami in the cup is at its peak, then air-dried into the raw leaf called tencha. Stone mills grind that Tencha to powder slowly, stone turning against stone, and a single small tin takes close to two hours. Matcha requires a different brewing method entirely, but understanding how shade-grown leaves develop umami helps you appreciate why Lung Ching's flat, pan-fired leaves taste so different—sweet and nutty rather than savory.

Brewing Lung Ching well comes down to three numbers: 175°F, 1 teaspoon, and 2–3 minutes. Master those, and you'll get a consistently sweet, smooth cup. Experiment within those ranges to find your personal sweet spot, and don't forget to try a second infusion—it's often just as rewarding.