Serious tea drinkers usually wash their tea before drinking to wake it up and wash off the tannins and pesticides, but there's doubt about how well this actually removes chemical residue.
Baking soda is often used to clean tea-ware because its residue is safe and neutral flavored. Baking soda is also widely used to soak pesticides off fruit immediately before consumption. So then... how about using a dash of baking soda with every tea washing? But before I fill up a salt shaker with baking soda, what do you think?
The trade off may be that baking soda absorbs precious aroma from the leaves, but hopefully very little during a 30-second wash. The question may be how much baking soda to soak for how many seconds.
I'm not willing to compromise my tea experience with substandard tasting tea, so I have accepted some risk that my premium Formosa oolong will have a certain small amount of nasty unnatural residue. Life will go on.
But I still want to lower the risk if its worth it. The problem of pesticides in tea was again thrust into the spotlight after Greenpeace's report last year of Teavana's dirty tea. Apparently, even "organic" tea from Asia often comes with chemicals. This isn't a problem which can be ignored, but I'd like to see it minimized.