One of the most common questions among tea beginners is, “Should the first steep of tea be discarded?” Since every type of tea has a different production environment, processing method, and pesticide usage, there is no one-size-fits-all answer. However, when it comes to Taiwanese tea, discarding the first steep is an overly cautious waste.
Should You Discard the First Steep of Tea? The Standard for Taiwanese Tea
The first steep is often called the “rinsing steep“, with its main purpose being to wash away surface dust and help the tea leaves unfurl. Another common belief is that it washes away excessive pesticide residues to make subsequent brews healthier and safer. But do you really need to throw away the first steep?
In the case of Taiwanese tea, the production environment is actually very clean, with minimal dust. Furthermore, Taiwan enforces strict pesticide regulations for tea, and most tea pesticides are fat-soluble and insoluble in water, while the leaching rate of the few water-soluble pesticides is extremely low. Experiments show that one would have to drink 90 liters of tea in a single sitting for any potential pesticide residue to reach levels that could impact health.
Discarding It Is Actually a Waste
Beneficial components in tea, such as polyphenols and vitamins, are most abundant in the first steep, which is usually also the most flavorful brew. Pouring away the first steep not only wastes the nutritional value of the tea but also robs you of the chance to taste the best brew. Therefore, when it comes to the question, “Should you discard the first steep of tea?”—for Taiwanese tea, it is entirely unnecessary.
Which Types of Tea Require the First Steep to Be Discarded?
Tea production and pesticide standards vary by country. If you cannot verify the safety standards, feel free to discard the first steep! Additionally, some teas like Pu-erh tea carry an aged flavor, and may occasionally develop mold or bacteria during storage, making it necessary to wash away the first steep.