Chinese tea culture has a long and rich history. Whilst brewing and drinking tea may seem simple, there are actually many nuances involved.
Whether it be white tea, Pu'er, rock tea or black tea, most types of tea involve an essential step during brewing: discarding the first infusion. Many tea enthusiasts have long wondered: is this first step actually 'washing the tea', 'awakening the tea', or 'moistening the tea'?
Whilst most people have their own interpretations of this in everyday life, this is not a controversy unique to modern tea drinkers; the ancients were already well versed in the intricacies of this practice. These three seemingly similar actions have different purposes, different effects, and entirely different meanings. Today, we shall help you distinguish them clearly and understand the fundamental essence of tea brewing.
I. Rinsing the Tea: More Than Just Cleaning-It Is a Matter of Tea Ceremony Etiquette
Many people instinctively believe that rinsing the tea is simply to wash away dust and impurities from the leaves, assuming that the tea needs rinsing only if it is unclean.
In fact, this is a very superficial understanding of the practice.
Rinsing the tea represents a fusion of traditional culinary culture and the aesthetics of the tea ceremony, a custom that has been practised for thousands of years. Ancient tea drinkers placed great emphasis on cleanliness, elegance and a sense of ritual; the core significance of rinsing the tea lies first and foremost in the etiquette of the tea ceremony, and only secondarily in the removal of minor dust particles.
During the processes of tea production, storage and transport, it is inevitable that fine dust will adhere to the tea leaves. A quick, gentle rinse not only removes surface impurities, resulting in a cleaner and clearer brew, but, more importantly, this step represents respect for both the tea and the drinker; it is a refined sense of ritual unique to the Chinese tea ceremony.
II. Awakening the Tea: Reviving the tea's character and dispelling dull, off-flavours
Unlike rinsing the tea, the essence of 'awakening the tea' lies in reviving its dormant flavour.
Once tea leaves have been processed, they are rarely consumed immediately. New tea retains residual 'fire' and requires rest to allow this to subside; whilst aged tea, tea that has been stockpiled, or tea stored in a cold environment may accumulate a 'cold, stale or musty' quality after prolonged storage.
If brewed directly, the tea's character will be subdued, its aroma stifled, and the infusion will be thin and lacklustre, failing to reveal the tea's true flavour.
The process of 'awakening the tea' involves steeping the leaves in lukewarm water to dispel the cold, stale and stagnant energies that have accumulated during storage. This reawakens the tea's dormant qualities, allowing its naturally reserved aroma to gradually unfold and release, thereby laying the groundwork for subsequent infusions.
III. Rinsing the tea: to unfurl the tea leaves and stabilise the flavour of the infusion
Rinsing the tea is the step most closely aligned with the practical process of brewing; its core function is to unfurl the dry tea leaves and ensure an even release of flavour.
Dry tea leaves are tightly rolled and curled; in this state, the flavour compounds are tightly sealed within the leaves. If water is poured directly onto them and they are steeped immediately, the leaves will unfurl unevenly, resulting in an inconsistent release of flavour-with the infusion becoming strong in some areas and weak in others-and a taste that fluctuates between intense and faint.
After a quick rinse, the curled tea leaves will gradually absorb water, unfurl and regain their vitality, with the leaf veins opening up. During the subsequent formal brewing process, the aromatic and flavour compounds within the tea leaves can be released evenly and steadily, resulting in a tea liquor that is richer and smoother, with a fuller and more enduring aroma, and a more consistent flavour in every infusion.
Many people refer to the first step of discarding the initial infusion as 'washing the tea', but this is not entirely accurate.
Removing dust is secondary; moistening the tea is fundamental; and awakening the tea is the core.
This simple preliminary step encapsulates the wisdom of ancient tea drinkers: washing removes surface dust, moistening hydrates the tea leaves, and awakening brings out the tea's true character.
Only by understanding the distinction between these three steps can one truly grasp the first stage of tea preparation, and only then can one brew a fine cup of tea with a pure aroma and exquisite flavour.
