Tea lovers have likely heard about the practice of “washing tea.” Some say the first infusion should be discarded, while others disagree. So, should you discard the first infusion? Let's explore this topic today.
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What is “Washing Tea”?
The term “washing tea” is familiar; literally, it means “washing the tea leaves.” Many people are accustomed to soaking the tea leaves before brewing with a purple clay pot or a covered bowl, then discarding the first infusion, which they call “washing tea.” In professional tea ceremony procedures, this is even listed as a mandatory step. But is “washing tea” really necessary?
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The Historical Origins of “Washing Tea”
“Washing tea” has a long history. In the Ming Dynasty, Tu Long's “Kao Pan Yu Shi” mentions: “When brewing tea, first wash the tea with hot water to remove dust, dirt, and coldness, which makes the tea more flavorful.” This suggests that the ancient purpose of washing tea was to remove impurities and coldness from the surface of the leaves, thereby improving its taste. However, in modern tea processing, is this practice still necessary?
Is “Washing Tea” Necessary for Modern Tea?
With advancements in modern tea processing technology, hygiene conditions have greatly improved. Especially for high-quality teas, strict hygiene standards are maintained during production, making it unnecessary to “wash tea” to remove dust. Furthermore, experiments show that the first infusion often contains higher levels of freshness and sweetness, and discarding it would waste valuable nutrients.
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Which Teas Require “Washing Tea”?
Not all teas require “washing tea.” The following types of tea are suitable for washing:
- Teas made from coarser and older raw materials, such as ripe Pu'er, Fu brick, and Liubao tea. The first infusion of these teas may have a coarse and old flavor, which can affect the taste if not washed away.
- Teas with compact shapes, such as Tieguanyin, Dongding Oolong, and various compressed teas. These teas are tightly packed and do not easily infuse, so the first infusion can help moisten them.
- Aged teas, such as aged white tea and aged Pu'er. Washing the first infusion can remove storage odors and restore the true flavor of the tea.
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Which Teas Do Not Require “Washing Tea”?
The following types of tea are not recommended for washing:
- Premium green teas, Jin Junmei, Junshan Silver Needle, etc. These teas are produced under high hygiene conditions, use top-quality raw materials, and emphasize freshness and crispness.
- Heavily rolled and fermented teas, such as CTC black broken teas. The leaves are highly fragmented, and washing them could cause nutrient loss.
Handling Special Cases
For some special teas, like Biluochun and Baihao Yinzhen with a lot of downy hair, you can quickly wash them with water at 70-80°C to minimize nutrient loss. Additionally, individuals sensitive to caffeine can wash the tea with water above 80°C, as the first infusion can carry away a significant amount of caffeine, reducing its stimulating effect on the body.
The Correct Method for Washing Tea
When washing tea, pour water gently to avoid high pouring, which directly strikes the tea leaves. Pour out the infusion quickly to minimize nutrient loss.
In summary, whether “washing tea” is necessary depends on the type of tea and personal taste preferences. Understanding the purpose and correct method of “washing tea” will help you better appreciate the beauty of tea.