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The first infusion tastes different because the dry leaves have not yet fully hydrated and opened, while the initial extraction removes a different balance of aromatic and soluble compounds than later infusions.

This is one of the most interesting aspects of Chinese tea brewing.

A good tea does not necessarily have one fixed flavor.

Its character can change dramatically from infusion to infusion.

White tea can taste bland because the leaf-to-water ratio is too low, the water is too cool, the infusion is too short, the tea is stale, or the tea's naturally delicate character is being mistaken for weak extraction.

White tea is often misunderstood because its reputation for delicacy can lead people to under-brew it.