Pure water or mineral water or boiled water is better for making tea.

Tea and Water —— Talking about making tea with pure water and mineral water

Many friends think that pure water is better than mineral water for making tea. I question this view. The production principle of pure water and the economic factors that need to be considered determine that its requirements for water sources are not so strict, and tap water can be used, because pure water can be obtained as long as the filtration technology is good. However, according to the experience and records of the ancients in making tea, the most important characteristics of good water are expounded: "fresh, light, lively and sweet". These effects are the effects of various minerals it contains. The activity of pure water has completely disappeared, not to mention the sweetness. There will be no tea smell from minerals. Because it is "light" (the total amount of soluble solids is small), it can better dissolve the components in tea. These minerals contained in mineral water turn tea soup into "good" and "bad". The reason is nothing more than the comprehensive reflection of mineral content, composition, total soluble solids and hardness of water and tea. If there are more iron ions, the tea soup will turn red. If there are more calcium and magnesium ions, there will be water and alkali, and the water will be harder. At the same temperature, the minerals it contains make the heat absorption and heat release of mineral water slower than that of ordinary drinking water, and the slow heat dissipation will also be beneficial to the dissolution of tea components in the brewing process. So as long as we grasp this interaction principle, we will find that mineral water is actually the most suitable water for making tea. Because this is just like the fermentation process of Pu 'er tea, the artificially fermented cooked tea is only a mature process, and it can't replace the "aging" and "mellow" produced by the interaction of effective components in tea after long-term storage in nature. Similarly, the interaction between mineral water and the ingredients in tea is the natural enhancement effect. There are several reasons why pure water is better than mineral water for making tea: First, because the "total soluble solids" of pure water is much lower than that of mineral water, and the total soluble solids in water are less, there are more effective components in tea-because water is also saturated. Secondly, some mineral waters have high hardness, and the minerals contained in them really affect the taste, permeability and color of tea soup. After boiling, there is "water alkali", which is indecent when used on the cup for a long time. The first reason is the main reason.

How to choose a good mineral water suitable for making tea? Personally, we must first be "light" as the ancients said. On the basis of mineral water, I can find water with relatively few minerals (mainly calcium, magnesium and iron ions) and soluble solids (TDS). Secondly, the natural conditions of pollution-free water sources are good, and good water sources produce good water. Good natural conditions and abundant vegetation show that the local temperature and minerals contained in the soil are suitable, and the mobility of underground water sources is good. The spring water produced will be "sweet" and "energetic". Although the mineral content decreases after boiling, its influence on tea is still effective. For example, the effect of using Wuyishan spring water to make tea against local tea will be very obvious, which is found in many tea producing areas. The reason is that the effective components in water are similar to local tea. Broadly speaking, Nongfu Spring (non-advertising) is also a good example. The water is crisp and sweet. If you are interested, you can try to make tea with it, which is far better than some low-quality mineral water and so-called pure water.

In addition, interested friends can buy a TDS (total soluble solids) test pen and a PH test pen (the price varies, and the quality is 300-400) to actually measure the water source they can touch, and you will find that making tea is more fun. Perhaps, you will also find that changing the water quality can make better tea!

The PH value of tap water near You 'anmen, South Second Ring Road, Beijing is 7.2.

Test temperature 18C

The TDS value is 324PPM.

The PH value of Robust mineral water produced in Beijing is 7.47.

The test temperature is 20.8 degrees Celsius.

When switching to 25C.

The TDS value is 146ppm.

The PH value of Jing Tian natural mineral water is 6.85.

Test temperature 17C

The TDS value is 63PPM.

Nongfu Spring (Qiandao Lake, Zhejiang Province) has a PH of 7.35.

Test temperature 17C