The Chinese have been growing and brewing tea for hundreds of years. One would think, therefore, they know a little something about tea.
"Very few studies have been done about this, but from the little I've found, it seems that a proportional amount of health-inducing agents are released in the first 30 seconds. "
"From the few scientific studies found on the subject, it seems that most of the elements with nutritive value arrive in the first cup (as well as much of the flavor)."
In Gong Fu Cha, the first water into the pot is a wash of the tea leaves and immediately discarded. The second water into the pot is the first brew. Knowing much about the nutritive value and flavor, possibly even intuitively hundreds of years ago, why would they do this?
I am learning about tea. This is the way I am now making Chinese tea.