The tea in the end how to choose the water good water bubble good tea.

Good water out of good tea, ware for the father of tea, water for the mother of tea. Tea water God, water tea body, non-real water show its God, non-fine tea where to see its body.

Ancient people's understanding of water for tea. First, the water should be sweet and cold. Gan means that the water is sweet in the mouth, not bitter and not salty. Cold and cold water on the bubble tea is also a good idea, Qing Wu I Gou "snow water fried tea" in: "absolutely winning the river water, flowers injected full of ou. Fiber buds row night test, the ancient urn every year to stay" depicts very clearly. Second, the water should be alive, clear and light. This is the basic requirements of the ancients of the tea bubble water. Song Tang Geng's "tea fight" (1112) recorded: "water does not ask the river well, to the expensive live." Ming Zhang Yuan in the "Tea Record" analyzed more specifically, pointed out that: "the top of the spring is clear and light, the bottom of the spring is clear and heavy, the stone in the spring is clear and sweet, the sand in the spring is clear and cold, the earth in the spring is light and white. Flow in the yellow stone is good, out of the green stone useless. The flowing one is better than the quiet one, and the negative one is better than the sunny one. The real source has no flavor, the real water has no fragrance." Third, is the storage of water to the law. Ming Xiong Ming遇 in the "Luo Jie tea" pointed out: "water must be placed in the urn stone ......" Ming Xu Ziyu in the "tea sparse" further pointed out that: "the water is jealous of wood, pine and fir is very much, wooden barrels to store water, the harm is very much, clean bottles for the best ear. " Ming Luo gap in the "tea solution" in the introduction of a more specific, he said: "the big fork full of storage, cast a piece of liver, that is, the center of the stove in the soil, also, by the heat of the cast. Stored water fork pre-positioned in the shade, covered with yarn and silk, so that the day holds the light of day, the night bearing the star dew, then the Ying Hua does not dissipate, the spirit of constant existence. False order to pressure to the wood and stone, sealed with paper, storm in the sun, it is closed to its gas, the external consumption of its essence, the water God open, the water taste defeat."

The choice of water for tea. Bubble tea water in what kind of good, since ancient times, has attracted people's attention and interest. Lu Yu in the "tea" clearly pointed out: "its water, with mountain water, river water, well water. Its mountain water, pick the milk spring, stone pools on the diffuse flow." In general, the tea are used natural water, but also commercially available mineral water, distilled water. Natural water according to its source can be divided into spring water (mountain water), stream water, river water (river water), lake water, well water, rain water, snow water, and so on. To make tea, first of all, mountain spring water or stream water is good, then river (river) water, lake water and well water. Tap water is also through the purification of river (river) or lake water, belongs to the natural water, but the tap water generally has the chlorine odor of bleaching powder, use it to make tea will affect the aroma and taste of tea. Therefore, using tap water to make tea, must be processed by the following two methods:① Use the water tank to raise water. Tap water is placed in a tank (made of ceramic) for about 24 hours, so that the chlorine in the bleach evaporates, and then boiled to make tea. ② Install ion exchange water purifier directly at the tap water outlet, and pass the ion exchange resin when the tap water comes out to remove the chlorine in the bleaching powder, and then boil it to make tea.

Modern understanding of the water used to make tea. Drinking water in China is divided into the following five categories: Class I waters: mainly for the source water, the national nature reserve. Class I waters: mainly for centralized drinking water sources, the first level of protection, precious fish sanctuaries and fish and shrimp spawning grounds. Class III waters: mainly for centralized drinking water sources, the second level of protection, general fish sanctuaries and swimming areas. Class IV waters: mainly for the general industrial areas and human body Class IV waters: mainly for general industrial areas and recreational water areas that are not in direct contact with human bodies; Class V waters: mainly for agricultural water areas and general landscape waters. In line with the national standard for domestic water is the minimum standard for the selection of water for tea making, so where possible, good water quality should be selected from the water sources of Class I waters.

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The impact of water on tea quality. Iron oxide: ① iron oxide when the water of low-value iron reaches 01 mg / liter, the tea soup soup color becomes dark, taste becomes light. High-value iron oxide on the impact of tea soup than the low-value iron oxide has a greater impact, when the high-value iron oxide content of 0.1 mg / liter, the quality of tea soup decreased significantly, the higher the content, the worse the tea soup color. Aluminum: ② aluminum tea content of 0.2 mg / l, tea soup bitter taste. Calcium: ③ Calcium tea content of 2 mg / liter, tea astringency is obvious, increased to 4 mg / liter, the taste becomes bitter. Magnesium: ④ Magnesium content of 2 mg / liter of tea, the taste becomes light. Manganese: ⑤ Manganese content in tea broth is 0.1 mg/liter, there is a bitter taste, the higher the content of bitter taste is more obvious. Chromium: (6) chromium in the tea broth content of 0.1 mg / liter, there is a bitter taste, the higher the content of the more obvious. Nickel: ⑦ nickel tea broth content of 0.1 mg / liter, sour taste. Silver: ⑧ silver tea content of 0.3 mg / liter, there is a metallic flavor. Zinc: ⑨ zinc tea broth content of 0.2 mg / liter, there is an odor.

Water hardness. Hard water:There are more amounts of calcium and magnesium ions; soft water:Insoluble or only a small amount of calcium and magnesium ions. Temporary hard water:hardness is caused by the presence of calcium bicarbonate or magnesium bicarbonate; permanent hard water:caused by sulfates or chlorides containing calcium and magnesium. The hardness of water affects the pH (acidity and alkalinity) of the water, and pH affects the color of the tea broth. pH>5, the broth color deepens; pH=7, theaflavin tends to oxidize automatically and is lost. Soft water contains less other solutes, the solubility of the active ingredients of tea is high, so the tea flavor is strong. Hard water contains more calcium, magnesium ions and minerals, the solubility of the active ingredients of tea is low, so the tea flavor is light. It can be seen that the tea water to choose soft water or temporary hard water is appropriate. Hardness 0 ~ 10 degrees for soft water, more than 10 degrees for hard water. Usually the total hardness of drinking water does not exceed 25 degrees.