When brewing Chinese tea, "Sencha" (or "Jun-cha/Onjun-ho") involves pouring hot water over the leaves and discarding it without drinking. This is more than just "washing the leaves"; it is a crucial preparatory step that awakens the tea leaves and dramatically enhances the flavor of the subsequent steep. Here, we explain the true purpose of washing tea and the correct timing.
1. The three true purposes of washing tea
- Awakening the leaves (Seicha): For tightly rolled Taiwanese Oolong or compressed Pu-erh tea, this step helps the leaves absorb water, preparing them to unfurl evenly during the actual brewing process.
- Preheating the vessel and leaves: Rapidly bringing both the teaware and tea leaves to the optimal temperature prevents the water temperature from dropping during the first steep.
- Removing dust and impurities: Rinsing away fine tea particles generated during the manufacturing and shipping processes increases the clarity of the tea liquor.
2. Basic rule: Pour and discard immediately (0 seconds)
The biggest mistake in washing tea is getting distracted by the "washing" aspect and leaving the leaves submerged for dozens of seconds. Since many of the delicious amino acids and aromatic compounds begin to dissolve in the very first pour, spending too much time on this step means throwing away the most flavorful "first extract."
The golden rule is: "Once you pour the boiling water, cover the vessel and pour it out without a moment's hesitation (0 to 3 seconds)."
3. Teas that require washing vs. those that do not
- Teas that should be washed: Compressed Pu-erh (Bingcha), Wuyi Rock Tea, Fenghuang Dancong, and tightly rolled Tieguanyin or Taiwanese Oolong.
- Teas that do not require washing (or only very briefly): High-grade bud-heavy green teas (Longjing, Biluochun), Silver Needle white tea, and delicate black teas (like Jin Jun Mei). These teas made from young buds can be enjoyed deliciously from the very first steep without washing.
