Modern tea research shows that water used for brewing tea can be divided into soft water and hard water. Soft water refers to water where the content of calcium ions and magnesium ions per liter is less than 10 milligrams, while any water exceeding 10 milligrams is considered hard water. Perhaps this definition may seem abstract to most people, so here's a simple distinguishing standard - generally speaking, under unpolluted conditions, only snow water, rainwater, and dew (i.e., "heavenly water") in nature can be classified as soft water. All others such as spring water, river water, stream water, lake water, and well water (i.e., "earthly water") are considered hard water.
I. Heavenly Water (Soft Water)
Ancient people referred to rainwater and snow water used for brewing tea as "heavenly water," or also called "celestial spring." Rainwater and snow are relatively pure, although during the descent process, they encounter dust and carbon dioxide, but their salt content and hardness are minimal, historically being used to brew tea. Especially snow water, which was more favored by ancient scholars and tea enthusiasts.
Brewing tea with soft water results in a high aroma and a rich flavor. In "Dream of the Red Chamber," there is a description of Jia Baoyu tasting tea at Longcui Nunnery, where Miaoyu uses stored rainwater from the previous year to brew Laojun Eyebrow tea for Grandma Jia and five-year-old snow from plum blossoms buried underground to brew tea for Daiyu, Baochai, and Baoyu, producing an incomparably clear and pure taste, making one forget worldly concerns after drinking it. This passage makes many tea lovers both envious and eager to try. Snow water is soft water, clean and ethereal, and when used to brew tea, it produces a bright soup color and excellent aroma and flavor.
Additionally, rainwater collected during air purification can also be used to brew tea, but it varies greatly depending on the season. In autumn, with its clear skies and refreshing air, there is less dust, and the rainwater is clear and refreshing, resulting in a pleasant tea taste with a sweet aftertaste. During the plum rain season, gentle winds and drizzle favor microbial growth, resulting in lower-quality tea. Summer thunderstorms often bring sand and stones, causing the water quality to be impure, leading to a cloudy tea infusion unsuitable for 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 ravines, or is buried deep within the earth layers, and the flowing spring water undergoes multiple filtration processes, generally remaining stable, hence the saying "springs gushing from stones are clear and cold." However, during the seepage process through the earth layers, 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, like sulfur springs, cannot even be consumed.
River, Stream, and Lake Water: These are all surface water sources containing fewer minerals but typically have more impurities, higher turbidity, and are heavily polluted, making them complex. River water is generally not ideal for brewing tea. However, due to China's vast territory, some unpolluted river and lake water, after clarification, can be quite good for tea brewing. Usually, near urban areas, river water is easily contaminated. Nowadays, with more severe environmental pollution, many river waters need to be purified 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 easily contaminated, resulting in poorer water quality. Thus, deep wells are better than shallow ones. Furthermore, city well water is more prone to contamination, often having a salty taste, and is usually unsuitable for brewing tea; whereas rural well water has less contamination, better water quality, and is suitable for consumption.
Tap Water: Generally, tap water goes through artificial purification, and as long as it meets the drinking water hygiene standards set by China's Ministry of Health, it can be used for brewing tea. However, sometimes tap water is excessively disinfected with chlorides, resulting in a strong chlorine smell. Using it to brew tea affects the tea aroma, and the infusion becomes murky. To eliminate chlorine, you can store tap water in a clean container, let it sit for a day and night to allow the chlorine to naturally dissipate, then boil it to brew tea, achieving much better results.
Anxi Zhentian Pavilion Tea Co., Ltd. reminds you to stay updated on more tea industry information by following:
Website 1: http://www.333tea.com Anxi Tieguanyin Tea Culture Network
Website 2: http://www.oktea.org Anxi Zhentian Pavilion Tea Co., Ltd.
Website 3: http://www.kwanyintea.com Chinese Tieguanyin Culture Knowledge
Website 4: http://www.珍田.cn Anxi Zhentian Tea Factory
Website 5: http://www.58s.net Anxi China Tea Network
Website 6: http://www.安溪铁观音集团.com Anxi Tieguanyin Group Co., Ltd.
Website 7: http://www.八马.com Anxi Bamahorse Tea Co., Ltd.