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 might be abstract for the general public. Therefore, there is a simple distinction - roughly speaking, under unpolluted conditions, only snow water, rainwater, and dew (also known as "heavenly water") in nature qualify as soft water. Other types such as spring water, river water, lake water, and well water (collectively referred to as "earthly water") are all hard water.
I. Heavenly Water (Soft Water)
Ancient people referred to rainwater and snow water used for brewing tea as "heavenly water," or also "celestial spring." Rain and snow are relatively pure, although rain may encounter dust and carbon dioxide during its descent, the salt content and hardness are minimal, and it has historically been used for boiling 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 rich flavor. In *Dream of the Red Chamber*, there is a passage where 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. 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 falling in clean air can also be used for brewing tea, but it varies significantly depending on the season. In autumn, with clear skies and pleasant weather, there is less dust, and the rainwater is crisp, producing a refreshing and sweet aftertaste when used for tea. 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, causing impure water, resulting in cloudy tea broth 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 rock crevices or is buried deep underground before surfacing. After multiple filtrations and permeations, spring water generally remains stable, hence the saying "springs gushing from rocks are clear and cold." However, during the permeation process within the earth's layers, spring water dissolves more minerals, leading to variations in salt content and hardness. Therefore, not all "mountain water" is of "superior" quality; some mineral springs like sulfur-rich ones are even undrinkable.
River, Lake, and Sea Water: These are surface waters containing fewer minerals but usually have more impurities, higher turbidity, and are heavily polluted. The situation is complex, so river water is generally not ideal for brewing tea. However, due to the vastness of our country, some unpolluted river and lake water, after clarification, can be quite good for tea brewing. Typically, river water near towns 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 tea brewing cannot be generalized. Generally speaking, shallow groundwater is easily contaminated, leading to poorer water quality. Therefore, deep wells are better than shallow ones. Secondly, well water in cities is more prone to contamination, often tasting salty and thus unsuitable for tea brewing. On the other hand, rural well water is less contaminated, with better quality, making it suitable for consumption.
Tap Water: Generally, tap water undergoes artificial purification. 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 disinfected with excessive chlorine, resulting in a strong chlorine smell. Using such water for tea not only affects the tea's aroma but also makes the broth murky. To eliminate chlorine, store tap water in a clean container overnight, allowing the chlorine to naturally volatilize. Then boil it for tea, and the result will be significantly different.
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 Co., Ltd.
Website Address 3: http://www.kwanyintea.com Chinese Tieguanyin Cultural 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.