But I think I know more what you're getting at. I have a Xiaguan brick that I once liked but after a while I noticed a rough feeling in my throat when drinking it and my stomach felt a bit off as well. It's really low grade rough looking stuff, but the up front tastes are nice with an autumn air in the woods and camphor character. So why the sore throat after drinking? Is it pesticides? Or something else? I don't know.
All I can think of is that with fruits and vegetables at least in the west the types of pesticides and allowable pesticide residue on the food is strongly regulated. The spraying times and concentrations are managed so the actual pesticide residues on the food are low. If we're talking about the tea industry in China which is not well regulated I think cases of abuse or ignorance where the concentration of the pesticide residue on the leaves at harvest time is not controlled can happen. In that case you might be encountering orders of magnitude more pesticide than you would from fruits and vegetables. That could explain the difference but it's pure speculation on my part.Tead Off wrote: In the case of fruits and vegetables which have pesticides usage, I don't think I've ever experienced these kinds of sensations in my mouth. If your theory is true, wouldn't it extend across the board? Maybe some of our more scientific posters could add something to this?