Many people choose to discard the first infusion when brewing Tea, a practice often referred to as the “warming rinse.” The rationale behind discarding the first infusion is typically to remove any potential pesticide residues and dust from the surface of the tea leaves. However, high-quality teas do not require discarding the first infusion, which can actually be the most fragrant.

Should the First Infusion of Tea Be Discarded?

Some people always pour out the first infusion of tea, believing it helps to clean off dust and pesticide residues. However, this practice is actually mistaken.

Currently, Tea processing has largely been mechanized, continuous, and hygienic. Teas that bear a national food safety standard code (beginning with “GB” on the packaging) are trustworthy in terms of hygiene standards.

More importantly, a significant portion of amino acids, Caffeine, vitamin C, and other nutrients are released during the first infusion. Pouring it out would result in losing these beneficial components. Therefore, for teas that meet national food safety standards, the first infusion should not be discarded.

Should the First Infusion Be Discarded When Brewing Tea?

The first infusion of boiled tea does not need to be discarded. Firstly, the amount of water used for boiling tea is usually quite large, and pouring it out would be wasteful. Secondly, when boiling tea, the tea is added after the water has come to a boil, and once it boils again, it can be poured and consumed directly; there is no need to rinse the tea. Thirdly, the broth of boiled tea is sweet, mellow, full-bodied, and smooth. Pouring it out would result in a loss of flavor and prevent you from experiencing its true taste.

What Types of Tea Should Have the First Infusion Discarded?

1. Compressed Teas That Are Highly Resilient to Steeping

For this type of tea, it is recommended to discard the first infusion. These teas have relatively stable compounds, can withstand high temperatures, and are tightly compressed through various processes, making them compact. The first infusion is not sufficient to fully expand these leaves. Furthermore, these resilient teas tend to develop richer aromas with each subsequent steeping, some still retaining their fragrance after over a dozen infusions. Discarding the first infusion is advisable because the tea leaves are not fully expanded at this stage, and the aroma and flavor are not fully released. The resulting taste will not be as pure and sweet as in later infusions.

2. Aged Teas

For aged teas, such as old Pu'er, the first infusion serves as an awakening process. It also helps to rinse off any bacteria or dust that may have accumulated during long-term storage, eliminating stale odors. Starting with the second infusion ensures that you can drink without worry about bacteria and better appreciate the unique experience offered by aged teas. When brewing, it's important to taste the first infusion. If there is a dusty flavor, it indicates that the tea has become contaminated. If there is a musty smell, it suggests that the tea has become moldy due to excessive moisture during storage. Tasting the first infusion can help judge the quality of the tea, thereby enhancing your overall tea-drinking experience.