Modern tea studies indicate that water used for brewing tea can be categorized 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; thus, there is a simple distinguishing standard - generally speaking, in unpolluted conditions, only snow water, rainwater, and dew (also known as "heavenly water") in nature qualify as soft water. Others such as spring water, river water, lake water, and well water (collectively referred to as "earth 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, but its salt content and hardness are minimal, so it has historically been used for tea preparation. Snow water, in particular, was more favored by ancient scholars and tea enthusiasts.
Using soft water for brewing tea results in a high fragrance and rich flavor. In *Dream of the Red Chamber*, there is a chapter where Jia Baoyu tastes tea at Longcui Hermitage. Miaoyu uses last year's collected rainwater to brew Laojun Eyebrow tea for Grandma Jia and five-year-old plum blossom snow water buried underground to brew tea for Daiyu, Baochai, and Baoyu. The taste is exceptionally clear and pure, making one forget worldly concerns after drinking it. This description leaves many tea lovers both envious and eager to try. Snow water is soft water, clean and ethereal, producing a bright tea broth with excellent aroma and flavor when used for brewing.
Additionally, rainwater falling 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 refreshing air, there is less dust, and the rainwater is clear and refreshing, resulting in a sweet and pleasant tea taste. During the plum rains season, gentle winds and fine rains favor microbial growth, leading to a lower quality tea. Summer thunderstorms often bring sand and stones, making the water quality unclean and the brewed tea turbid, unsuitable for consumption.
II. Earth Water (Hard Water)
In natural water sources, mountain springs, rivers, lakes, seas, and well water are collectively referred to as "earth water."
Spring water originates from multiple rock valleys or is buried deep within layers of the earth. After multiple filtrations and permeations, it generally remains stable, hence the saying "springs from rocks are clear and cold." However, during the permeation process within the earth layers, spring water dissolves more minerals, leading to significant differences in salt content and hardness. Therefore, not all "mountain water" is "superior." Some spring waters, like sulfur mineral water, are even undrinkable.
River, Lake, and Stream Water: These are all surface waters containing fewer minerals but usually have more impurities, higher turbidity, and are more heavily polluted, making them complex situations. Thus, river water is generally not ideal for brewing tea. However, given China's vast territory, some unpolluted rivers and lakes can produce good tea after clarification. Typically, 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 cannot be universally deemed suitable for brewing tea. Generally speaking, shallow groundwater is easily contaminated and has poorer water quality. Thus, deep wells are better than shallow ones. Furthermore, well water in cities is more prone to contamination, often tasting salty and generally unsuitable for tea brewing. On the other hand, rural well water experiences less pollution, has better quality, and is suitable for drinking.
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 brewing tea. However, sometimes tap water is disinfected with excessive chlorine, resulting in a strong chlorine smell. Using it for brewing tea not only affects the tea's aroma but also causes the tea broth to become cloudy. To eliminate chlorine, store the tap water in a clean container overnight to allow the chlorine to naturally volatilize before boiling it for tea. The results will be significantly different.
Anxi Zhentian Pavilion Tea Co., Ltd. reminds you to stay tuned for more tea industry information:
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.