Why do we have to wash tea first

In brewing tea, whether to wash tea has been a widely discussed issue, so why wash tea? What exactly is washing tea? Is it just a ritual?
 
To wash the dust?
Regarding whether the washing of tea is for washing the dust, according to the current processing technology, the basic hygienic conditions of many regular tea factories meet the requirements. Even small farmers and workshops, the process can be done almost without landing. Even if the tea leaves are dirty, they can't get dirty.

And the "dust" on the tea we see in our daily life is mainly the tea powder of tea and the dust-like particles formed during the production and processing, not the dirt.

Moreover, even if it is to wash away the dirt and dust, during the tea washing process, the tea leaves are not completely stretched out, and it is impossible to remove the dirt on the leaf surface. If it is dust mixed during storage or transportation, it is likely that there is a problem with the storage of tea, and the quality of tea is very questionable.

To wash off pesticides?
As a beverage that is closely related to the daily life of most Chinese people, the safety of tea has also attracted much attention. In general, the indicators of tea produced by regular tea companies, including pesticide residues and heavy metals, are within the safety range prescribed by national standards.

And the pesticide residue is generally fat-soluble. Even if there is a trace amount of pesticide residue in the tea, the brewed tea soup is safe.

In addition, the term tea washing originated from the Northern Song Dynasty and has a history of more than 700 years. At that time, tea had neither pesticides nor heavy metals, so the saying of washing pesticides was a bit far-fetched.

There is a saying that the first bubble is to worship the tea god Lu Yu, this statement is worth mentioning.

What is the purpose of washing tea?
In the context of tea arts and tea review, the commonly-known "washing tea" step is often called "moist moisturizing". Its main function is to infiltrate the leaves of the tea, to dissolve the flavor substances, and to facilitate the aroma of the tea. The substance takes on an aroma at the right temperature.

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