Who Drinks the First Steep Anyway!?

From Mad Unicorn (original by Netflix) to the Art of Slow Living: The Deeper Meaning Behind “The First Steep” of Tea

“Who the hell drinks the first steep!? Idiot!” — Rui Jie, Mad Unicorn

That scene it got laughs and gasps. For casual viewers, it may seem like an overreaction to a cup of tea. But for those who know tea culture — we smirk knowingly and say, “Rui Jie wasn’t wrong.”

What is the “first steep” and why not drink it?

In traditional Chinese tea preparation especially in the art of Gongfu Cha the first steep is meant to be poured away, not sipped.

This process is called xi cha (洗茶, “washing the tea”) or xing cha (醒茶, “awakening the tea”). It serves two main purposes:

• To wash off dust, residue, or off-notes left from processing or storage
• To gently “wake” the leaves, allowing them to open and begin releasing their full aroma and flavor in the following steeps

There’s even an old saying among tea masters:

第一泡洗茶，第二泡品茶，第三泡喝茶

First steep, wash the tea. Second, savor its scent. Third, now you may drink.

Drinking the first steep = drinking what shouldn’t be drunk

Though it may seem like a small detail, in serious tea culture, drinking the first steep means:

You’re “swallowing the dust” instead of enjoying the delicate fragrance

You’re rushing the tea before it’s had a chance to express its true nature

And worse — you might unknowingly disrespect the tea maker’s care and intention

No wonder Rui Jie snapped. Because drinking that first steep without knowing its meaning is like ignoring the thought someone put into making something special for you.

What does this teach us?

The first steep of tea is meant to be poured away, just like some things in life need to be let go before we can truly appreciate what lies beneath.

• Some relationships need distance.
• Some ideas need rest.
• Some mornings need silence.
• Some words are better swallowed before the right ones come.

“Tea reveals its truest fragrance only when we give it time to wake up.” — Ancient tea wisdom from the East

In many Eastern tea traditions Chinese, Taiwanese, Japanese the tea master often pours hot water over the leaves and immediately discards it  without taking a sip. Not out of wastefulness, but out of respect.

But not all teas need to discard the first steep

While this is the norm in Chinese tea, not all tea types follow this rule.

For example:

 • Japanese teas like sencha or matcha are produced with high cleanliness standards and are meant to be fully consumed from the first steep.

 • Teabags or single-infusion blends don’t benefit from a rinse.

 • With high-quality organic teas where the producer is trusted, the first steep may contain the richest flavors especially for delicate or lightly processed teas.

In short: the first steep doesn’t always have to be poured away. It depends on the tea, its quality, and how you wish to experience it.

Want to drink tea like a pro? Leave the first steep.

Because it’s the next cup the one that follows your pause, your patience, and your respect that holds the real flavor of the tea. And sometimes, of life.

“Some things are meant to be let go so that what truly matters can rise at the right time.” — Chaidim

visit us at Chaidim Tea House Chai Dim Tea House  is located at: 292/5 Trimit Road, Talat Noi Subdistrict, Samphanthawong District. Bangkok 10100 

Service hours are set from 10.00 – 17.00, closed on Mondays.
Contact for more information or reserve a seat at number 081-110-5655