|As a warm infusion comes to an end - Photo by Andrew Hess|
In Chinese, the technical term for this first rinse infusion is referred to as 溫潤泡 (wen1 run4 pao4) “warm infusion.” This is something I've only seen done with gong fu tea. People think that the point of the warm infusion is to rinse the tea leaves. You might have heard me say, “Tea is an agricultural product. Just like fruits and vegetables, before eating them, it is a good idea to wash them.” Now I just say, “hogwash.” The previous statement is hogwash. Whether or not tea needs to be rinsed, I am not sure. When people steep their PG Tips in a brown betty, is there a rinse involved?
The point of the warm infusion is to “wake up” the tea leaves. If you wake them up, they will be better suited to wake you up. Is that true? No... Waking the tea leaves means that you get them to open just a bit. Why do we need to do this? My current favorite reason is that it gets everything positioned in the pot just so, so that the next infusion, the first drinking infusion, will come off without a hitch. The water will pour smoothly from the pot without getting clogged. Does this always work perfectly? No, but when it does, the feeling is sublime. It takes a bit of practice, and this part of what makes the reward of well steeped tea so sweet.