To brew Long Jing, first put dry tea leaves (ratio leaves to water, 1:50) in Gaiwan, porcelain or glass teapot, then pour 90 degree boiled water into the teaware. Another brewing method that can be used for tis tea is to first pour boiled water to about one third of the glass/cup/teapot, next put dry tea leaves in the glass and then again pour 90 degree hot water into the glass/cup/teapot till about 70%.This method is often used as a way to avoid the tender leaves to become damaged by the cooking hot water. Steeping time for first round can be up to 15 to 20 seconds. Steeping time can be prolonged with each subsequent brew. This tea can be brewed for 3 rounds.

According to folk tale, during a trip to Hangzhuo Emperor Qianlong got urgent message that his mother was sick. He left in a hurry back to the royal court and unconsciously left tea leaves in a book. The tea leaves were dried on the way and emitted extraordinary fragrances. Fortunately his mother recovered form the illness and llater she claimed that it was the fragrance of this tea that had cured her illness. Amazed by its effect, Emperor Qianlong prescribed that Long Jing tea shall be presented as tribute every spring. Long Jing tea abides by the flat shape of that tea (as Emperor Qianlong brought it with him) because it was pressed flat in book.