The six types of tea have distinct characteristics. Washing tea before drinking can remove dust, and also serve to awaken and moisten the tea leaves. Let's explore the basic knowledge about washing tea for the six types of tea.

1. Yellow Tea

Yellow tea is a lightly fermented type that doesn't necessarily need to be washed.

The buds of yellow tea are tender and should not be steeped in high temperatures. Glass cups or gaiwans are recommended when brewing Junshan Silver Needles.

When using a Gaiwan to brew yellow tea, place an appropriate amount of yellow tea into the gaiwan, and pour hot water in a clockwise spiral motion starting from the edge of the leaves.

The quantity of tea should be around one-fifth of the gaiwan's capacity, and the water temperature should be controlled at around 85 degrees Celsius. Remember not to cover the gaiwan, as this can result in a bitter taste.

2. White Tea

White tea is made from fresh, tender leaves. The essence of the tea remains in the first infusion, so discarding it would result in subsequent infusions being much lighter in flavor. The production process of white tea is meticulous, and good quality white tea is clean and ready for direct brewing. Therefore, there's no need to wash white tea.

3. Black Tea (Here, ‘black tea' refers to what is known in China as ‘red tea')

Black tea (in the Chinese context) is more delicate than other teas and has a gentle character. The first infusion can be retained. During the rolling process, the tea juice adheres to the surface of the dry leaves, and these juices contain nutrients that dissolve into the first cup of tea, making it rich in nutrients and not overly strong.

4. Green Tea

Green tea typically loses its flavor after two or three infusions. It is a tea with few impurities, and a warm water rinse is sufficient. High-quality green teas, particularly those with finer, more delicate leaves, are cleaner than lower grades and do not require washing.

5. Oolong Tea

Oolong tea is usually rinsed once, which also serves to awaken the tea. This preserves the aroma and flavor of the tea leaves. When brewing oolong tea, pour water onto a specific point on the side of the cup rather than directly onto the leaves. This prevents the tea from becoming bitter.

6. Dark Tea (Hei Cha), Pu'er Tea

Dark tea is compressed and should be rinsed, which helps to awaken the tea leaves.

When brewing dark tea or Pu'er in a gaiwan, pour water along the edge of the gaiwan without directly hitting the tea leaves. Circular or spiral pouring techniques can be used. The first infusion is for washing the tea, and the tea liquor should be poured out quickly. The water temperature should be controlled at 93 degrees Celsius. For loose leaf tea, the water temperature should be 90 degrees Celsius.

The second infusion onwards can be consumed normally. Infusions 2 and 3 can be allowed to steep for about 10 seconds, and then longer for subsequent infusions. Key factors to control include: the right amount of tea, water temperature, angle and speed of pouring, and the duration of Steeping. Rinse the tea twice before brewing.