It needs to be clear that the real purpose of washing tea is neither dust nor pesticide residues, but to make tea more delicious. This is why we also call "wake up tea".
So how to wash the tea, and wash it how many times? it's not as simple as pouring water in, there is a correct way to wash tea.
Green Tea:
Many people tend to use a large cup of soaking method to drink green tea, and most of them are more delicate, so it is not necessary to infiltrate the tea leaves and stimulate the tea fragrance.
Black Tea:
Wash once. Black tea has high degree of fermentation, the tea leaves taste faster, and the aroma is faster. Do not use boiling water, just wash with warm water at 60~70℃.
White Tea:
With high tenderness and richness of tea, it is easy to block the contact between water and tea. You can wash the tea with warm water, which is conducive to taste and fragrance.
Some older white teas are pressed tightly into cakes, and the fermentation degree is light, and the taste is not easy to come out. The water temperature for washing the tea can be higher.
Oolong Tea:
Known for its aroma, it can stimulate the tea aroma after one time washing and enrich the aroma level. In particular, granular oolong tea, such as Tieguanyin and Taiwan Oolong tea, can also make the tea more unfold.
Pu'er Loose Tea:
Post-fermented tea, which is stored for a long time, comes with piles of gas, aging gas, etc., which need to be washed away.
Pu'er Pressed Tea or Dark Tea:
The pressed tea leaves often need to be washed 2 to 3 times to let the tea unfold and make the tea taste better.
If it’s cooked or old tea heads that have been stored for many years, they can also be washed three times quickly to remove the aging smell of storage.
In addition to paying attention to the type of tea to determine the frequency, it is also necessary to pay attention to the water injection technique and the timing of the soup.
When washing tea, pay attention to gentle water injection, avoid high flush water injection, the water column directly impacts the tea.
When washing tea, make the soup quick, avoid soaking for a long time, do fast in and out to avoid the loss of nutrients in tea.
After the tea is brewed, the first leaching is the refreshing amino acids and the pungent alkaloids. If the tea is washed for too long, these substances will be lost.