Modern tea studies indicate that water used for brewing tea can be categorized into soft water and hard water. Soft water refers to water where the calcium and magnesium ion content is less than 10 milligrams per liter, whereas water exceeding this amount is classified as hard water. Perhaps, this definition might seem abstract to the general public. Therefore, there's a simple distinction: roughly speaking, under non-polluted conditions, only snow water, rainwater, and dew (i.e., "heavenly water") in nature qualify as soft water; others such as spring water, river water, lake water, and well water (i.e., "earthly water") are all hard water.
I. Heavenly Water (Soft Water)
Ancients referred to rainwater and snow water used for brewing tea as "heavenly water" or "celestial spring." Rainwater and snow are relatively pure. Although rainwater may encounter dust and carbon dioxide during its descent, it has minimal salt content and hardness, and has traditionally been used for boiling tea. Particularly, snow water is more favored by ancient scholars and tea enthusiasts.
Brewing tea with soft water yields high fragrance and a rich taste. In *Dream of the Red Chamber*, there is a passage describing Miaoyu using last year’s collected rainwater to brew Laojun Eyebrow tea for Grandma Jia and five-year-old plum blossom snow water to brew tea for Daiyu, Baochai, and Baoyu. The flavor was exceptionally clear and pure, making people forget their mundane worries upon drinking. This description leaves many tea lovers both envious and eager to try. Snow water is soft, clean, and ethereal, producing bright tea broth and excellent aroma when used for brewing.
Additionally, rainwater during air purity can also be used for brewing tea but varies significantly depending on the season. In autumn, with clear skies and pleasant weather, there is less dust, and the rainwater is fresh and crisp, yielding tea with a refreshing and sweet aftertaste. During the plum rain season, gentle winds and fine rains favor microbial growth, resulting in lower-quality tea. Summer thunderstorms often bring sand and debris, causing turbid water unsuitable for tea consumption.
II. Earthly Water (Hard Water)
In natural water sources, mountain springs, rivers, lakes, seas, and well water are collectively referred to as "earthly water."
Spring water originates from mountain rocks and gorges or lies buried deep within layers of the earth. After multiple permeations and filtrations, spring water generally remains stable, hence the saying "springs emerge from stones, clear and cool." However, during its seepage through the ground, spring water dissolves more minerals, leading to variations in salt content and hardness. Therefore, not all "mountain water" is considered "superior," some sulfur mineral springs are even undrinkable.
River, lake, and sea water: These are surface waters containing fewer minerals but often have more impurities, higher turbidity, and are heavily polluted. The situation is complex, so river water is generally not ideal for brewing tea. However, in our vast country, some unpolluted river and lake water, after clarification, is also quite good for brewing tea. Typically, near urban areas, river water is easily contaminated. Nowadays, with more severe environmental pollution, many river waters need purification treatment before they can be consumed.
Well water: Well water belongs to groundwater, and whether it is suitable for brewing tea cannot be generalized. Generally speaking, shallow groundwater is prone to surface contamination and has poorer water quality. Thus, deep wells are better than shallow ones. Furthermore, well water in cities is more likely to be polluted, often tasting salty and generally unsuitable for tea brewing; rural well water, being less polluted and of better quality, is suitable for drinking.
Tap water: Tap water is usually artificially purified. Any tap water meeting the drinking water hygiene standards set by China's Ministry of Health can be used for brewing tea. However, sometimes tap water uses excessive chlorine for disinfection, leaving a strong chlorine smell. Using such water for tea not only affects the aroma but also makes the tea broth cloudy. To eliminate chlorine, store tap water in a clean container, let it sit overnight to allow the chlorine to naturally dissipate, then boil it for tea, achieving much better results.
Anxi Zhentian Pavilion Tea Industry Co., Ltd. reminds you to stay updated on more tea industry information:
Website Address 1: http://www.333tea.com Anxi Tieguanyin Tea Culture Network
Website Address 2: http://www.oktea.org Anxi Zhentian Pavilion Tea Company Limited
Website Address 3: http://www.kwanyintea.com Chinese Tieguanyin Culture Knowledge
Website Address 4: http://www.珍田.cn Anxi Zhentian Tea Factory
Website Address 5: http://www.58s.net Anxi China Tea Network
Website Address 6: http://www.安溪铁观音集团.com Anxi Tieguanyin Group Co., Ltd.
Website Address 7: http://www.八马.com Anxi Bamahorse Tea Co., Ltd.