Modern tea studies show that water for brewing tea can be divided into soft water and hard water. Soft water refers to water with less than 10 milligrams of calcium and magnesium ions per liter, while water exceeding 10 milligrams is considered hard water. Perhaps, this definition may seem abstract to the general public. Therefore, there is a simple distinction standard - roughly speaking, under unpolluted conditions, only snow water, rainwater, and dew (i.e., "heavenly water") in nature qualify as soft water, whereas others like 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," also known as "celestial spring." Rainwater and snow are relatively pure. Although rainwater picks up dust and carbon dioxide during its descent, it has low salt content and hardness, and has historically been used for tea preparation. In particular, snow water was favored by ancient scholars and tea connoisseurs.
Brewing tea with soft water produces a high fragrance and rich flavor. In *Dream of the Red Chamber*, in the episode "Jia Baoyu Tastes Tea at Longcui Nunnery," Miaoyu uses stored rainwater from the previous year to brew Laojun Eyebrow tea for Grandma Jia, and snow collected from plum blossoms buried underground for five years to brew tea for Daiyu, Baochai, and Baoyu. The taste is incredibly clear and pure, making one forget worldly concerns upon drinking it. This description leaves many tea lovers both envious and eager to try. Snow water is soft water, clean and ethereal, resulting in bright tea broth and excellent aroma when used for brewing.
Additionally, rainwater collected during clean air conditions can also be used for tea brewing, but it varies greatly depending on the season. In autumn, with clear skies and refreshing air, there is less dust, making the rainwater clear and the brewed tea refreshingly sweet with a lingering aftertaste. During the plum rain season, gentle winds and drizzle favor microbial growth, leading to inferior tea quality. Summer thunderstorms often bring sand and stones, making the water impure, resulting in cloudy tea that is unsuitable for drinking.
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 rock crevices or is buried deep within layers of the earth, seeping through multiple filters before surfacing, generally remaining stable. Hence, the saying "springs flowing from rocks are clear and cold." However, during the seepage process within the earth, spring water dissolves more minerals, leading to significant differences in salt content and hardness. Therefore, not all "mountain water" is considered superior; some mineral-rich spring waters, such as sulfur-containing ones, are even undrinkable.
River, Lake, and River Water: These are surface waters containing fewer minerals but usually have more impurities, higher turbidity, and are heavily polluted. They are complex, so river water is generally not ideal for tea brewing. However, due to China's vast territory, some unpolluted river and lake water, after clarification, is also quite good for tea preparation. Typically, water near towns is more prone to pollution. Nowadays, with severe environmental pollution, many river waters need to undergo purification treatment before they can be consumed.
Well Water: Well water belongs to groundwater and whether it is suitable for tea brewing cannot be generalized. Generally, shallow groundwater is easily contaminated by surface pollutants and has poorer water quality. Thus, deep wells are better than shallow ones. Moreover, well water in cities is more polluted, often tasting salty and generally unsuitable for tea brewing. On the other hand, rural well water is less polluted, has good water quality, and is suitable for consumption.
Tap Water: Tap water is generally artificially purified. As long as it meets the drinking water hygiene standards set by China’s Ministry of Health, it can be used for tea brewing. However, sometimes tap water is excessively chlorinated for disinfection, leaving a strong chlorine smell. Using it for tea brewing affects the tea aroma, and the tea broth becomes murky. To eliminate chlorine, store tap water in a clean container overnight to allow the chlorine to naturally dissipate before boiling it for tea preparation. The effect will be significantly different.
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