According to research, the term "washing tea" originated in the Ming Dynasty and has been practiced for nearly 400 years. The Chinese Tea Encyclopedia defines "washing tea" as: washing away impurities from loose tea leaves while enhancing the tea's aroma and flavor.With the vast array of teas available on the market, does every type require washing?
Delicate new teas need not be washed. Examples include Longjing, Mao Feng, and Biluochun teas. These teas are harvested from tender buds. When steeped in boiling water, their beneficial nutrients dissolve rapidly. Washing would cause these beneficial components to be lost, so washing is unnecessary for such teas.
Longer-processed, semi-fermented teas can be "rinsed" or "scraped." Examples include Oolong tea, Tieguanyin, and Dahongpao. Due to their extended processing times and complex production methods, these teas may inevitably accumulate dust and impurities. Additionally, since they use coarser leaves, their beneficial compounds do not dissolve immediately in boiling water, making them suitable for rinsing.The primary methods are as follows:
Rinsing Method: Before tasting, place an appropriate amount of tea leaves into the brewing vessel. Pour boiling water (above 90°C) over them. After 2-3 seconds, quickly discard the water.
Foam-scraping method: When brewing, first add an appropriate amount of tea leaves to the brewing vessel. Use a high-pour technique to fill the vessel with boiling water in one go. This will generate abundant foam that floats on the surface. Simply scrape off the foam.
Fermented teas requiring extended processing must be rinsed. Examples include Pu'er tea, Liubao tea, and Fuzhuan tea. These fermented loose or compressed teas are prized for their age, having undergone lengthy processing and storage. This prolonged exposure may trap dust or even bacteria within the leaves. When brewing such teas, rinsing is essential to remove dust particles and unwanted flavors.