For tender and newly made loose Pu'er raw or ripe teas, you can choose not to rinse them. These types of teas have a strong flavor and, being in a loose state, are easier to brew and have unique flavors. However, for compressed teas and aged teas, rinsing is recommended. This is because these teas undergo special compression processes or long-term aging, which puts their taste and aroma into a “dormant” state. Rinsing the tea can fully awaken its aroma and flavor.
What is the purpose of rinsing tea?
In fact, the most important role of “rinsing” today is to “awaken” the tea, with Cleaning dust being secondary. Why is this so? Because things are different now compared to ancient times. In ancient times, tea was purely naturally hand-picked and processed outdoors, so it was inevitable that there would be dust and insect eggs. However, in modern tea production, there is a step called “removal of ash content,” which removes dust and impurities. Most commercially available teas are clean, with only a few low-grade teas having issues with dust and insect eggs.
The claim about residual pesticides doesn't hold up, as modern pesticides are lipid-soluble and dissolve only in oils, not in water. Rinsing has little effect on them. Therefore, the primary reason for rinsing tea is to awaken it, which means to bring the dormant tea back to life, allowing it to fully expand and achieve its best condition.
Awakening tea, also known as moistening the tea, is similar to decanting wine. It not only helps the tea release its aroma and dispel stale odors but also allows dry, compressed leaves to expand, promoting even extraction of tea juice and giving the tea a richer, purer flavor. This is the essence of rinsing tea in modern times. In other words, calling it “awakening” or “moistening” the tea might be more appropriate.
How to rinse Pu'er tea
1. Warm the teaware
To properly prepare for brewing, pour boiling water into the Gaiwan, Teapot, and Teacups. The high temperature of the water warms the teaware, cleanses it, and enhances the aroma of the tea. Afterward, discard the water.
2. Add the tea
The amount of tea added is generally determined by the capacity of the gaiwan. For a 110 ml gaiwan, 8 grams of tea is sufficient.
The quantity of tea can be adjusted based on personal preference. Some people prefer a stronger taste and add more tea, while others prefer a lighter flavor and use less. Generally, for ripe teas, it's better to use more rather than less, but not too much; just enough is best.
3. Infuse and pour out the tea
The water temperature should be 100°C. Lift the teapot and pour the water along the edge of the gaiwan (pouring at a fixed point on the edge), or you can pour water in a circular motion. Pour slowly to avoid filling the gaiwan too quickly. Maintain a normal pouring speed, and once it's full, set down the teapot. You can then pour out the tea. You may choose to discard this first Infusion or try tasting it.
Rinsing the tea, also known as the “immersion rinsing method,” typically involves warming the teaware, adding the tea, and infusing and pouring out the tea. The infused water from rinsing is usually not recommended for drinking, although there's no strict rule against it. If you're interested, you can certainly taste it.