Making a cup of tea is simple, it just takes a science to make it perfect.
Tea rinsing is when a small amount of water is poured over loose tea in a teapot and the water is then quickly removed and discarded. It’s like a mini-infusion that only lasts 5 seconds. It is a tradition of Chinese culture to make tea and I find this additional step interesting. As they call it; the awakening of the tea threads. ⠀
Yes, rinsing the tea helps to “wake up” the tea leaves.
The Chinese believe that rinsing the tea helps prepare the leaves so they release more flavor. This occurs for two reasons. The first is because the kettle heats up, ensuring that the temperature of the water does not drop when it is poured into the kettle. The second is that the tea leaves are given a “mini pre-infusion” so that they are pre-steeped, which allows you to remove dust and folds from the leaves for higher quality teas, giving you a smoother cup.
This step is the rinsing, it is essential with Pu-erh.
There are many people who first taste Pu-erh and think it tastes very strong, some even find it fishy. This funny taste occurs due to the fermentation process and has nothing to do with the fish. The best way to remove this taste is to rinse the tea leaves first. A simple 5-20 second mini pre-infusion will make your Pu-erh taste how it’s supposed to. ⠀
I think it is worth the extra effort to verify if the awakening of the strand is just a myth or a step that actually enhances the more pleasant notes of the tea.
The maximum to do this step would be; nothing changes if nothing changes.
Whichever standard you use, make sure that the resulting infusion is to your liking, so experiment. I invite you to visit the Water post.
Write down these data, and surrender to the charms of tea!
Stay tuned for our publications, soon we will continue talking about these curiosities.