Before brewing tea, a quick rinse can serve to wash away dust, awaken the leaves, and moisten them for a better infusion. Let’s explore the fundamental knowledge of tea rinsing for the six major Chinese tea categories.
It’s important to note that not all teas require rinsing. For instance, high-quality, delicate green teas and white teas are typically not rinsed. Oolong tea, on the other hand, benefits from a single, swift rinse.
1. Green Tea
Green tea generally loses its flavor after just two or three infusions. As a tea with few impurities, a gentle rinse with warm water would suffice if you choose to do so. However, higher-quality, more delicate green teas are cleaner and less durable for multiple steepings than other grades, so they do not need to be rinsed.
2. Oolong Tea
Oolong tea usually requires only one rinse. This step serves to awaken the leaves while preserving their aroma and flavor. When brewing oolong tea, pour water along the inner wall of the cup rather than directly onto the leaves. This technique helps prevent any bitterness in the brew.
3. Black Tea
Black tea leaves are relatively delicate and have a mild character. The first infusion of black tea should be kept. During the rolling process, the juices from the tea leaves adhere to the surface of the dried tea. These juices, rich in nutrients, dissolve into the first brew. Therefore, the initial infusion of black tea is highly nutritious and not overly strong in flavor.
4. Dark Tea & Pu-erh Tea
As a compressed tea, dark tea requires rinsing. This process is essential for awakening the leaves.
When brewing dark tea or Pu-erh in a gaiwan, pour the water along the edge of the gaiwan instead of directly onto the tea leaves. You can use a circular or spiral pouring motion. The first infusion is for rinsing and should be poured out quickly. The water temperature should be controlled at around 93°C (200°F). For loose-leaf dark tea, a water temperature of 90°C (194°F) is sufficient.
You can begin drinking from the second infusion. For the second and third infusions, steep for about 10 seconds. Subsequent infusions can be steeped for progressively longer periods. Key factors to master are: using the right amount of tea, controlling the water temperature, pouring slowly and at the right angle, and managing the steeping time. It’s recommended to rinse the tea twice before brewing.
5. Yellow Tea
Yellow tea is a lightly oxidized tea and generally does not need to be rinsed.
The buds of yellow tea are tender and should not be brewed with high-temperature water. It’s best to use a glass or a gaiwan to brew Junshan Silver Needle, a famous yellow tea. When using a gaiwan, add an appropriate amount of yellow tea. Pour hot water in a clockwise, spiral motion along the leaves. The amount of tea should fill about one-fifth of the gaiwan’s capacity. Control the water temperature to around 85°C (185°F). Remember not to cover the gaiwan with the lid while steeping, as this can introduce a bitter taste.
6. White Tea
White tea is made from young, tender tea leaves. During the first infusion, the essence of the leaves is released into the water. If you discard this first brew, subsequent infusions will be very light in flavor. Furthermore, the production process for white tea is meticulous, and high-quality white tea is very clean. It can be brewed directly without the need for rinsing.
If you are concerned about dust on any tea, you can perform a very quick first rinse by immediately pouring the water out.