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 this amount is considered hard water. Perhaps, this definition might be abstract for the average person. Therefore, there is a simple distinction - roughly speaking, under unpolluted conditions, only snow water, rainwater, and dew (also known as "heavenly water") in nature can be considered soft water. Others, such as spring water, river water, lake water, and well water (known as "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" or "celestial spring." Rain and snow are relatively pure, although rain may encounter dust and carbon dioxide during its descent, the salt content and hardness remain minimal, historically used for boiling tea. Snow water, in particular, was favored by ancient scholars and tea enthusiasts.
Brewing tea with soft water 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 stored rainwater from the previous year to brew Laojun eyebrows 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 exceptionally 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, 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 varies greatly depending on the season. In autumn, with clear skies and refreshing air, there is less dust, and the rainwater is crisp, resulting in a fresh and sweet aftertaste when brewing tea. During the plum rains season, gentle winds and fine rain favor microbial growth, reducing the quality of brewed tea. Summer thunderstorms often bring sand and stones, making the water quality unclean, leading to a 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 rocks and valleys or is buried deep within layers of the earth. Once it flows to the surface, it generally undergoes multiple filtration processes, making it relatively stable; hence the saying "springs emerging from stones are clear and cool." However, during its infiltration through the earth's layers, spring water dissolves more minerals, resulting in significant differences in salt content and hardness. Thus, not all "mountain water" is "superior." Some spring waters, like sulfur mineral water, are even undrinkable.
River, Lake, and Sea Water: These are all surface waters containing fewer minerals but typically have more impurities, higher turbidity, and are more prone to pollution. Their conditions are complex, so river water is generally not ideal for brewing tea. However, in vast regions of China, some unpolluted river and lake water, after clarification, can be quite good for brewing tea. Typically, river water near towns is more easily polluted. Nowadays, with increased environmental pollution, many river waters require purification 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 and has poorer water quality. Therefore, deep wells are better than shallow ones. Furthermore, well water in cities is more polluted, often salty, and generally unsuitable for brewing tea. On the other hand, well water in rural areas is less polluted, of better quality, and suitable for drinking.
Tap Water: Tap water is usually artificially purified. Any tap water meeting the drinking water hygiene standards set by China's Ministry of Health can be used for brewing tea. However, sometimes tap water is disinfected with excessive chlorination, resulting in a strong chlorine smell. Using it to brew tea affects the tea's aroma and makes the broth cloudy. To eliminate chlorine, store the tap water in a clean container, let it sit overnight for the chlorine to naturally volatilize, then boil it for tea, significantly improving the result.
Anxi Zhentian Pavilion Tea Co., Ltd. reminds you to follow for 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 Culture 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 Bama Tea Co., Ltd.