When drinking Tea, the first infusion is often discarded, which serves to wash away any surface dust and impurities on the tea leaves. This practice is associated with Gongfu tea ceremony. The Gongfu tea brewing method is more common in southern regions such as Guangdong, Fujian, and Taiwan, where Oolong tea is typically chosen for consumption. These teas undergo a roasting process. In ancient times, industrial capabilities were not as advanced, and the tea was often pan-fired by hand or even foot-trod.

Hence, for hygiene reasons, people have developed the habit of rinsing the tea leaves and discarding the first infusion, which has become a ritual in Gongfu tea ceremonies. When serving tea to guests, the host will first rinse the tea and use the lid of the teacup to skim off any foam on the surface, both to clean the tea leaves and as a sign of respect for the guests.

Should the first infusion of Dian Hong tea be discarded?

The first infusion of Dian Hong tea should be discarded. From a tea ceremony perspective, the first infusion is referred to as “waking the tea,” which means allowing the dormant or sealed tea leaves to awaken through contact with air and moisture, thereby reviving their true essence for brewing and consumption. Therefore, when brewing Black Tea, it is customary to discard the first infusion.

Dian Hong tea has a distinctive appearance, being robust and evenly colored. When brewed, it produces a bright red liquor with a prominent golden ring, a fresh and fragrant aroma, a strong and stimulating flavor, and red, even leaves. Adding milk still yields a strong tea flavor, with a brown, pink, or bright ginger hue, characterized by its concentration, strength, and freshness.

Brewing Method for Dian Hong Tea

1. Warming the Teaware

Firstly, prepare suitable teaware for brewing Dian Hong tea, typically made of porcelain or glass. Before brewing, warm the teaware with boiling water to increase its temperature, ensuring that the tea maintains an optimal temperature once infused, thus fully releasing its aroma.

2. Adding the Tea Leaves

After warming the teaware, proceed to add the tea leaves. Place 5-8 grams (a ratio of 1:50-60 tea to water is suitable) of Dian Hong tea into the teaware and infuse it with hot water that has cooled slightly to 80-90 degrees Celsius. Suitable water sources include mountain spring water, bottled mineral water, well water, or purified water.

3. Brewing the Tea

Next, begin the brewing process. After adding the 80-90 degree Celsius hot water, you may choose to rinse the tea or skip this step. For the first three infusions, steep for about 5 seconds before pouring out the tea; subsequent infusions can be steeped for slightly longer periods. When adding water, pour slowly around the sides of the cup.

4. Serving the Tea

Finally, after brewing the Dian Hong tea, do not rush to drink it immediately. First, serve it. The brewed tea should be strained using a filter to remove any tea residue before being poured into tasting cups, ensuring a clear, bright, and impurity-free red liquor.