Floating long jing

stirring longjing leaves during infusion not good. better use sandwich technique. water added after tealeaves will make tealeaves sink. please put water in softly. many kinds of tealeaves float. cannot use top drop technique. 

Yeah, top drop works best with curled leaves.  Anxi Wulong does especially well, since they tend to be fairly massive leaves in tight balls.

Longjing specially good using sandwich technigue. Specially when using tall glass like mainland Chinese. Because when infusing first half of water smell of Longjing comes out very good. You enjoy smell first. Then add water to infuse longerfor delicious tea.

although popular using tall glass in shanghai hangzhou etc, leo demonstrated the best tasting longjing using yixing pot infusing 5 minutes, like black tea. no top drop no sandwich. standard infusion. he said test on longjing quality and yixing pot quality. best tasting longjing i ever had. like silk with many tastes. using only his lowest grade longjing. like magic he played.

In preparing Longjing using a long steeping approach, better longjings can be infused in the method Chawang described. This way the true wonders of Longjing manifest to their fullest. The gaiwan cannot do the job well enough in this situation. Gaiwan infusion is particularly suitable for shorter infusions with higher leaves to water ratio. The Yixing pot, first popularized in Ming Dynasty in Jiangsu / Zhejiang areas, where green tea was and still is the predominant tea variety, was particularly good with many types of green tea.