With my longjing, I usually just do the glass cup method of brewing;
meaning I seldom remove the leaves from the water. The water temp I
usually choose is a little bit lower for my longjing, but I'm sure it
can differ by where you got the leaves. If the water is too hot at
first, as long as it doesn't scald the leaves totally, when the water
cools you can still get good results from that brew, I think.