When I first learned Tea art, I developed a habit: regardless of which type of tea from the six major categories I was brewing, I would unceremoniously discard the first infusion. In tea art demonstrations, this is known as “washing the tea,” which also serves to “awaken” it: three shakes to slightly awaken the tea, followed by one infusion to fully rouse it. However, after gaining more experience with various teas, I realized that not all teas require washing.

Who taught us to wash the first infusion of tea?

1. Washing off dust

In ancient times, due to limited technology in production processes and transportation, some teas did indeed have issues with cleanliness. However, with advancements in technology, modern tea products have significantly improved in cleanliness, so there's no need to worry too much about dust.

2. Washing off pesticide residues

Many tea enthusiasts believe that the first infusion can wash away pesticide residues. However, pesticides are mostly lipophilic substances, and relying solely on hot water to dissolve and dilute them is not very effective. Moreover, food safety national standards have been revised to include 106 items, and the limits are now stricter. Reliable brand teas that pass these safety standards can be enjoyed without needing to wash them.

3. It doesn't taste good anyway

This statement is primarily from the perspective of warming up the tea, suggesting that the “warming infusion” does not reach the optimal flavor profile, so it's fine to discard it. However, many high-quality teas release their beneficial substances to the greatest extent in the first infusion.

Should the first infusion be discarded?

It depends on the tea.

For high-quality green teas, black teas, and yellow teas, the first infusion releases abundant tea compounds and flavors, so it would be a shame to discard it.

For Wuyi rock teas, it's customary to retain the first infusion and drink it after finishing the last infusion, calling it the “soul-reviving broth.” It is highly mellow and has a unique flavor.

Tightly rolled Oolong teas, such as Tieguanyin and Taiwanese high mountain teas, do not fully unfurl in the first infusion, so the loss of internal compounds is minimal; you may choose not to drink it.

Pu'er raw teas and compressed white teas can be quickly infused and discarded.

Court-grade Pu'er ripe teas should be washed once, while other compressed ripe Pu'ers, brick teas, and gold nuggets should be washed twice. After pouring boiling water over the tea, wait until the bubbles subside before discarding the infusion. Then quickly Rinse it again and discard the infusion. The third infusion can then be consumed. Washing it only once is also acceptable, depending on personal preference.