Modern tea studies show that water for brewing tea can be divided into soft water and hard water. Soft water refers to water where the content of calcium and magnesium ions per liter is less than 10 milligrams, while any water exceeding 10 milligrams is considered hard water. Perhaps, this definition might seem abstract to the general public. Thus, there is a simple distinction - generally speaking, under unpolluted conditions, only snow water, rainwater, and dew (i.e., "heavenly water") in nature can be considered soft water. Others such as spring water, river water, lake water, and well water (i.e., "earth water") are all hard water.
I. Heavenly Water (Soft Water)
Ancients referred to rainwater and snow used for brewing tea as "heavenly water" or "heavenly spring." Rain and snow are relatively pure. Although rain encounters dust and carbon dioxide during its descent, it has very low salt content and hardness, and has always been used to brew tea. In particular, snow water is more favored by ancient scholars and tea enthusiasts.
Brewing tea with soft water results in a high aroma and rich flavor. In "Dream of the Red Chamber," there is a chapter where Jia Baoyu tastes tea at Longcui Nunnery. Miaoyu uses last year's collected rainwater 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. The taste is exceptionally clear and pure, making one forget worldly concerns upon drinking it. This description makes many tea lovers both envious and eager to try. Snow water is soft, clean, and ethereal, resulting in a bright tea broth and excellent aroma when used for brewing.
Additionally, rainwater during clean air conditions can also be used for brewing tea, but it varies greatly depending on the season. In autumn, with clear skies and pleasant weather, there is less dust, and the rainwater is clear and refreshing, producing a tea with a sweet aftertaste. During the plum rains season, gentle winds and fine rain favor microbial growth, leading to a lower quality tea. Summer thunderstorms often bring sand and stones, causing the water quality to be unclean, resulting in a cloudy tea broth that is not suitable for drinking.
II. Earth Water (Hard Water)
In natural waters, mountain springs, rivers, lakes, seas, and well water are collectively called "earth water."
Spring water sources mostly originate from rocky gullies or are buried deep underground. Spring water that flows out onto the surface usually undergoes multiple filtrations and is relatively stable, hence the saying "springs from rocks are clear and cool." However, during the infiltration process within the ground layers, spring water dissolves more minerals, leading to greater differences in salt content and hardness. Therefore, not all "mountain water" is "superior." Some spring water, like sulfur mineral water, cannot even be consumed.
River, Lake, and Sea Water: These are all surface waters 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, given China's vast territory, some unpolluted river and lake waters can be clarified and used for brewing tea, which is quite good. Typically, near towns, river water is easily polluted. 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, shallow groundwater is easily contaminated, resulting in poorer water quality. Therefore, deep wells are better than shallow ones. Secondly, well water in cities is often more polluted, salty, and generally unsuitable for brewing tea; whereas rural well water is less polluted, has good water quality, and is suitable for drinking.
Tap Water: Tap water is usually artificially purified. As long as it meets the drinking water hygiene standards set by China's Ministry of Health, it can be used to brew tea. However, sometimes tap water is disinfected with excessive chlorine, resulting in a strong chlorine smell. Using it to brew tea not only affects the tea's aroma but also causes the tea broth to become cloudy. To eliminate chlorine, store tap water in a clean container, let it sit overnight to allow the chlorine to naturally volatilize, then boil it to brew tea. The effect will be significantly different.
Anxi Zhentian Pavilion Tea Co., Ltd. reminds you to follow more tea industry information by visiting:
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 Bamal Tea Co., Ltd.