People in China have a soft spot for tea, and the choice of water quality in making tea is very particular. It is said that to choose a good water source and make a good cup of tea with good color and fragrance, it is necessary to understand the characteristics of tea. There are many descriptions about tea quality selection in China ancient books. For example, Lu Yu, a Cha Sheng in the Tang Dynasty, arranged the choice of water quality in the fifth cooking of the Tea Classic: "Its water should use mountains and rivers".
This sentence applies even now. "For people who pursue taste, the best choice is mountain spring water. The spring water on the mountain flows all the year round. After natural filtration by gravel, it is usually clean, slightly sweet in taste and highly stable in water quality. It is the best choice for making tea. It is very different from mineral water and pure tea. Because minerals in mineral water may deteriorate, and pure water lacks tea. " When talking about the way of making tea, Huang Yihui, secretary general of Zhangzhou Tea Association, said with years of experience, "But it is not practical for people living in cities to make tea with mountain spring water every day. Therefore, most people still choose pure water to make tea. " Of course, if the conditions do not allow brewing with tap water, you can first store the water in the pot and leave it for 24 hours before cooking tea with fire. Because tap water is purified natural water, it is sometimes disinfected with excessive chloride, which will affect the taste of tea.