If you are enjoying a fresh batch of Long Jing in the months of March - June, you can add simmered water directly into your gaiwan first then float the tea leaves on top and steep them for about 60s.  This will bring the water temperature down quickly and naturally and delicately release the taste.  Successive steepings, the water should be tempered by pouring into a pitcher first, then adding to the gaiwan.  Steeping can be kept to 10-15s increments. 

Long Jing enjoyed in the summer that has slightly aged and lost some of that beautiful greeness but gained depth can be added to the middle of the water.  What I mean by that is fill your gaiwan only halfway with water from the kettle then float the tealeaves on top and top off with more hot water from the kettle.  Steeping times are the same for the first at 60s, then 10-15s for successive steepings. 

Long Jing enjoyed in the Fall and later, add the tea to the bottom of the gaiwan bring and add hot water directly on top and steep for 5-10s for the first and then increasing by 5s for successive steepings. 

Hope this will help you enjoy the many layers of taste to this magical tea!