A rinse is a steep you pour away straight away. It warms the leaf and starts tightly rolled oolongs and compressed pu-erh unfurling, so the first real steep tastes like the second rather than like hot water.
Many people rinse pu-erh, especially shou, to wash off dust from storage. Greens, whites and most blacks don't need it; you'd be pouring away the best of the first steep.
Words in this article
- Rinse
- A quick steep poured away to warm and wake the leaf.
More in Learn
- Leaf, heat and time
- Water temperature by tea
- Gongfu steeping
- Water matters
- Freshness and storage
- The families of tea
- Dialing in a new tea
- Tea glossary
Steepbook is a free app that remembers the steep that worked for each tea, teaware and brew style. Have a look if that sounds useful.