Modern tea studies indicate that water used for brewing tea can be categorized into soft water and hard water. Soft water refers to water where the content of calcium and magnesium ions is less than 10 milligrams per liter, while water exceeding 10 milligrams is considered hard water. Perhaps, this definition may seem abstract to most people, so there is a simple distinction - generally speaking, under unpolluted conditions, only snow water, rainwater, and dew (i.e., "heavenly water") in nature qualify as soft water. Other types such as spring water, river water, lake water, and well water (i.e., "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," also known as "celestial spring." Rainwater and snow are relatively pure, although rainwater may encounter dust and carbon dioxide during its descent, but the salt content and hardness are minimal, historically used for boiling tea. Especially snow water, which was more favored by ancient scholars and tea connoisseurs.
Using soft water for brewing tea results in a high aroma and rich flavor. In the *Dream of the Red Chamber*, in the chapter "Jia Baoyu Tasting Tea at Longcui Hermitage," Miaoyu uses stored rainwater from the previous year to brew Laojun Eyebrow tea for Grandma Jia and snow water buried underground for five years on plum blossoms to brew tea for Daiyu, Baochai, and Baoyu. The taste is exceptionally pure, making one forget worldly concerns upon drinking it. This description makes countless tea lovers both envious and eager to try. Snow water is soft water, clean and ethereal, used for brewing tea resulting in a bright infusion with excellent aroma and flavor.
Additionally, rainwater collected when the air is clean 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, making the tea taste refreshingly sweet and leaving a pleasant aftertaste. During the plum rains season, gentle winds and fine rains favor microbial growth, making the tea quality inferior. Summer thunderstorms often bring sand and gravel, making the water quality unclean, resulting in 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 various rock crevices or is deeply buried underground. Once it flows to the surface, it undergoes multiple filtrations and is generally stable, hence the saying "springs from stones are clear and cold." However, during the filtration process within the earth's layers, spring water dissolves more minerals, leading to differences in salt content and hardness. Therefore, not all "mountain water" is "superior," some mineral-rich spring waters like sulfur springs are even undrinkable.
River, lake, and sea water: These are all surface water sources, containing fewer minerals but usually have more impurities, higher turbidity, and are heavily polluted, making them complex. Thus, river water is generally not ideal for brewing tea. However, in our vast country, some unpolluted river and lake water, once clarified, can be quite good for brewing tea. 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, whether it is suitable for brewing tea cannot be generalized. Generally speaking, shallow groundwater is easily contaminated by surface pollutants, leading to poor water quality. Therefore, deep wells are better than shallow ones. Secondly, well water in cities is often more polluted, tasting salty, and generally unsuitable for brewing tea; whereas rural well water has less contamination, good water quality, and is suitable for drinking.
Tap water: Generally, tap water has been artificially purified. Any tap water that meets the drinking water hygiene standards set by China's Ministry of Health can be used for brewing tea. However, sometimes tap water is over-disinfected with chlorine, giving it a strong chlorine smell. Using it to brew tea affects the tea aroma and can make the tea infusion 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 for tea, producing significantly different results.
Anxi Zhentian Pavilion Tea 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 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.