Lu Yu, a Cha Sheng in the Tang Dynasty, once talked about the water used for tea making in the Book of Tea: "Its water uses mountains and rivers. Its mountains and rivers, milk springs and stone ponds overflow. "
Evonne, Song Huizong in the Northern Song Dynasty: "The water is clear, light, sweet and bitter." .
In Su Dongpo's Making Tea in the River, you can scoop up the river with a big ladle in the dim moonlight and cook it with a live fire that night, so as to make good tea.
In Notes of Plum Blossom Cottage, a famous dramatist in Ming Dynasty, Lord Zhang Buddha pointed out: "The nature of tea must come from water, and it is also very embarrassing for eight-tenths of tea to meet ten-tenths of water. Eight tenths of water, ten tenths of tea, but eight tenths of tea. "
The wonderful jade in A Dream of Red Mansions is even more wonderful. "Bury the snow on plum blossoms in the ground and cook tea every other year." This boiled tea has a taste in my heart!
This shows that the ancients paid attention to and paid attention to tea water.
It is scientifically confirmed that tea itself is weakly alkaline. If the PH value in water is weakly alkaline, it can effectively protect tea polyphenols (the most effective nutrient component in tea). In order to pursue the nutrition and taste of tea, weak alkaline natural mineral water is the best choice for making tea.
The first choice for making tea in life: pure water. This is a safe choice, it will not add color to tea, nor will it destroy it.
If tap water is selected, it will generally contain chlorine gas, and volatile chlorine gas can also be used by slightly opening the lid (15 seconds).
If the choice of mineral water is complicated, please pay attention to its coolness and sweetness. Usually once, I don't think it's too bad.