The choice of water quality is a pivotal factor in the art of tea-making. It's not just a matter of convenience; it's about enhancing the entire tea brewing experience. Water serves as the canvas upon which the flavors and aromas of tea are painted, and its quality can profoundly affect the outcome. From the source and purity to the temperature and type, every aspect of water quality should be carefully considered to ensure the tea you brew is nothing short of exceptional.In this article I will introduce you some knowledge about the water used to make tea.
The quality of tea hinges on how it dissolves in water, making water quality a paramount factor. In ancient China, various tea connoisseurs held diverse views on the water used for brewing tea. Du Yu's "Chuan Fu" during the Jin Dynasty marked the earliest discourse on this topic, prompting a growing awareness of water's substantial influence on tea's characteristics.
Long Jing Green Tea Brewed With Purified Water
In our contemporary lives, people have grown increasingly discerning about the water they use for brewing tea. Due to regional disparities in water sources and environmental conditions, water's physical and chemical composition can vary significantly. Consequently, the taste and quality of brewed tea also fluctuate. Some maintain that soft water is ideal for tea brewing, yielding a tea with vibrant color, aroma, and flavor, while hard water can potentially alter these elements.
Lu Yu, the Tea Sage of the Tang Dynasty, outlined his preferences in the "Classic of Tea." He advocated mountain spring water as the premier choice for brewing tea, followed by water from larger rivers and lakes, and then clean well water. In ancient times, obtaining pure mountain spring water was relatively straightforward, especially before industrialization brought more pollution and human interference. Access to cleaner water from larger rivers and lakes was also feasible during the agrarian era, contributing to its suitability for tea brewing. People of old particularly esteemed the heart of river water as the best for brewing tea.
In historical China, the assessment of water for tea-making adhered to specific criteria, encompassing six crucial elements:
Clarity: The water must be crystal clear, devoid of any cloudiness or impurities.
Softness: It should possess a gentle quality with strong surface tension, essential for effective tea brewing.
Sweetness: The water should carry a sweet, pleasant taste that enhances the overall tea flavor.
Freshness: The water should be lively and flow smoothly, ensuring optimal interaction with the tea leaves.
Purity: It must be uncontaminated and free of any pollutants that might taint the tea.
Coolness: The water should impart a refreshing, cooling sensation when tasted.
In modern times, people have different criteria for judging water for brewing tea:
Hardness of water
In today's scientific understanding, water falls into two categories: soft and hard. Water hardness is determined by the concentration of dissolved calcium and magnesium salts, with higher concentrations indicating harder water. When you brew tea using hard water, it often results in a cloudy tea infusion with a slightly astringent taste and an aroma that doesn't harmonize well with the natural characteristics of the tea leaves. Conversely, using soft water to brew tea gives you a clear and vibrant tea liquor, along with an elegant, rich aroma and a smooth, refreshing taste.
Soft Water And Hard Water
Aside from distilled water, natural sources of soft water include snow and rainwater. However, in the modern environment, various forms of pollution, including air and atmospheric pollution, can affect the quality of these naturally soft waters. Rivers, streams, springs, lakes, well water, and city tap water typically fall into the category of hard water. The pollution in modern rivers and lakes has contributed to the increase in water hardness.
High water hardness signifies a significant presence of calcium and magnesium ions. This can lead to the oxidation of polyphenolic compounds in the tea infusion, resulting in a darker color. Additionally, calcium and magnesium ions can create complex compounds with elements in the tea, making them less soluble and resulting in a milder tea flavor. As the concentration of calcium and magnesium ions in the water rises, water hardness increases, while the stability of the tea infusion's color decreases. When water's permanent hardness is excessively high, it can impart a noticeable "mineral taste" to the tea infusion.
The pH of water
Impact on Infusion
In the realm of tea, the acidity and color of the final brew are closely intertwined with the acidity of the water used for steeping. Simply put, the higher the pH value of the water, the deeper the hue of the brewed tea.
pH Scale
Typically, drinking water conforms to hygiene standards within a pH range of 6.5 to 8.5. However, this range isn't entirely suitable for tea brewing. Traditional tea tends to have an acidic or weakly acidic pH, which means that the water used for brewing should ideally have a pH value below 7. If the water's pH exceeds 7, it can adversely affect the quality of the tea.
Tea polyphenols found in tea leaves release hydrogen ions because of the presence of hydroxyl groups. The stability of catechins, a type of polyphenol, is closely linked to the acidity or alkalinity of the environment. Lower pH values contribute to more stable catechins. Conversely, in an alkaline environment, catechins become more susceptible to oxidation and degradation, resulting in a darker-colored tea infusion. The reason why tap water-brewed tea tends to be darker is primarily due to its inherent acidity, which accelerates the oxidation and degradation of catechins.
Impact on Taste
Tea infusion comprises several key taste components, including tea polyphenols, amino acids, caffeine, and soluble sugars. Among these, the extraction of tea polyphenols and amino acids is significantly influenced by the pH level, while caffeine, water-soluble compounds, and sugars remain relatively unaffected.
When the water's pH is lower, the resulting tea infusion typically boasts a crisper and more astringent taste. Conversely, when the water is more alkaline, tea polyphenols undergo oxidation reactions, leading to a reduction in astringency and the emergence of a mellower flavor, occasionally with subtle hints of aging characteristics.
Impact on Aroma
The acidity or alkalinity of the tea infusion plays a pivotal role in the stability and solubility of aroma compounds, with the impact varying across different types of green teas.
For floral green teas, the effect of pH is relatively minimal. However, its influence is more pronounced on light and chestnut-flavored green teas. Within a pH range of 3 to 4, floral green teas may lose some of their floral notes and adopt a milder fragrance. Conversely, light and chestnut-flavored green teas tend to exhibit a slightly acidic taste within this pH range. On the other hand, when the pH level reaches 9, the aroma becomes muted and lackluster for all types of green teas, losing its vibrancy.
Minerals
In the tea infusion, the most crucial quality components are polyphenolic compounds, which also have the highest concentration. These compounds are highly sensitive to mineral ions in water, especially iron ions. However, water naturally contains a certain amount of soluble minerals. If the level of these minerals is too high, it can impact the color of the tea infusion, lead to precipitation, alter the tea's mouthfeel, and ultimately affect its quality.
Mineral content is a measure of the total minerals present in water. The mineral content of water affects the mineral content of the tea infusion and is positively correlated with it.
The mineral content of water is significantly negatively correlated with the aroma of the tea infusion. As the number of mineral ions in the water increases, the aroma score of the tea infusion decreases. Additionally, the composition of mineral ions in the water can also affect the quality of the tea infusion. When the total mineral element content is the same, higher water hardness and higher pH result in poorer quality tea infusions.
Metal Ion
The Influence of Metal Ions on Tea Infusion Color
Metal ions have a notable impact on the appearance of tea infusion, primarily in two ways:
Firstly, they can change the color of the tea infusion. For instance, as the Fe2+ content rises, the green tea infusion becomes deeper in color, and when it surpasses 5 mg/L, the tea turns black. An increase in Fe3+ content tends to make the green tea infusion take on a brown hue. Conversely, higher Al3+ content results in a lighter color, while elevated Ca2+ content leads to a yellowish tint in the tea infusion.
Secondly, metal ions can cause the formation of precipitates, which affects the clarity of the tea infusion. Over a dozen types of metal ions in water, mainly calcium ions, can create complexes with polyphenolic compounds, leading to the formation of these precipitates. Furthermore, metal ions collectively contribute to the turbidity of the tea infusion.
Impact on Aroma
The aroma of green tea infusion tends to decrease as the concentration of calcium ions increases. Research has found that modifying the water's pH or adding calcium or magnesium ions can impact the volatile components of Huangshan Maofeng tea. Among these factors, calcium ions exert the most significant influence on the aroma, resulting in a less crisp and refreshing scent and a sense of staleness. The influence of magnesium ions on the aroma is less pronounced, but when their concentration exceeds 20 mg/L, the aroma can also become stale, possibly due to increased water hardness associated with higher magnesium ion levels.
Impact on Taste
Metal ions can be beneficial for the taste of tea infusion at low concentrations, but when they exceed a certain threshold, they can have an adverse effect on tea quality.
Research has shown that having 20 mg/L of Na+ in the water can effectively reduce the bitterness of green tea infusion, enhancing its mellowness and overall taste. However, when Na+ levels surpass 20 mg/L, the brewed green tea infusion may acquire a salty taste.
Nonmetallic ion
In addition to metal ions, water also contains non-metal ions. Among these, chloride ions are relatively abundant and can lead to the oxidation of polyphenolic compounds or impart a chlorine taste to the tea infusion, affecting its sensory quality.
Experimental findings indicate that residual chlorine and chloride ions in tap water readily react with polyphenolic compounds, producing a substance known as "rust oil," which imparts a bitter taste to the tea infusion.
Air Dissolved in Water
Dissolved air in water primarily consists of dissolved oxygen and dissolved carbon dioxide. A high amount of dissolved oxygen can impact tea flavor because it can oxidize sensitive compounds in the tea, diminishing quality. Conversely, higher levels of carbon dioxide enhance the freshness sensation in your mouth, providing a crisp taste. When carbon dioxide is released from the tea, it carries aromatic compounds with it. However, removing all the air from the water can cause the tea to lose its intended freshness. Therefore, when brewing tea, it's advisable not to let the water boil for too long to maintain an appropriate carbon dioxide content. This approach allows the fragrance of the tea leaves to be better released, and more compounds can dissolve into the tea.
Using "live water" with higher gas content like carbon dioxide for tea brewing can help preserve the stability of proteins in tea leaves. It enhances the stimulating sensation of green tea, making the flavor more refreshing and crisp. Studies have shown that water with carbon dioxide can adjust the tea's pH, improve its freshness, and significantly impact the overall taste quality. This partly explains why some natural spring water or low-mineral bottled water is better suited for steeping tea compared to purified water, as they can enhance the tea's flavor.
What kind of water is best for brewing tea?
What water is ideal for brewing tea? Water serves as the canvas upon which the essence of tea is painted, allowing us to fully savor its aroma, richness, and the enchanting colors of the infusion. Hence, the choice of water plays a pivotal role.
To be deemed suitable for tea, water must meet five essential criteria: its source, vitality, sweetness, clarity, and softness. "Source" refers to the origin of the water; "vitality" signifies a consistent flow from its source; "sweetness" indicates a mild, slightly sweet taste; "clarity" denotes purity, allowing light to pass through; and "softness" implies low water hardness, which translates to a minimal presence of soluble calcium and magnesium compounds. This softness is particularly beneficial for extracting polyphenols, amino acids, caffeine, and other essential compounds from tea leaves. Now, let's explore the various common types of household water in our daily lives and make comparisons.
Comparison of Different Water Sources:
Tap Water
Pros: Convenient and readily available.
Cons: May contain chlorine and other chemicals that can affect the taste and aroma of tea.
Tap Water
Tap water stands as one of the most convenient water sources for urban residents. However, it typically contains chlorine used for disinfection and can accumulate iron from pipes. When iron ions in water surpass 0.05%, they can cause tea to turn brown. Furthermore, chlorides react with polyphenols in tea, forming a bitter-tasting substance known as "rusty oil" on the tea's surface.
To use tap water for tea brewing, it's advisable to store it in a clean container for a day before boiling it for tea. This allows the chlorine to dissipate. Alternatively, you can purify tap water with a water purifier to make it more suitable for brewing tea. These measures enhance tap water quality, making it a better choice for tea preparation.
Spring or well water
1. Pros: Natural and fresh
2. Cons: May contain microorganisms and other pollutants, need to be carefully selected and handled
Mountain Spring Water
Mountain spring water originates from densely vegetated mountain ranges, often flowing through rocky terrain. It's rich in carbon dioxide and various trace elements beneficial to health. Spring water that has filtered through sand and gravel is clear and pure, with minimal compounds like chlorine and iron. Using this spring water to brew tea maximizes the expression of the tea's color, aroma, taste, and appearance.
Notably, not all mountain spring waters are ideal for tea. For instance, sulfur mineral spring water should be avoided for brewing tea. Availability varies, so the choice of suitable tea-brewing water depends on local conditions.
Well water is groundwater with low suspended particles and high transparency. However, urban well water is susceptible to contamination from the surrounding environment, which can negatively impact tea flavor. When sourced from a clean location, well water can yield a good cup of tea.
Practical experience has shown that spring water is the best choice for brewing tea (excluding thermal spring water with sulfur content, which can harm tea flavor). Spring water typically originates from mountainous regions, deep valleys, and shaded areas. It undergoes filtration through sand, gravel, and rocks, resulting in crystal-clear water. Additionally, spring water absorbs carbon dioxide and dissolves trace elements such as sodium, potassium, calcium, aluminum, and others, making it nutrient-rich and refreshingly pure.
Filtered Water (Purified Water):
Pros: Removes impurities and contaminants from the water.
Cons: The quality and effectiveness of the filter can impact the taste of the tea.
Advancements in science have allowed for the transformation of regular drinking water into purified water using multi-layer filtration, ultrafiltration, and reverse osmosis technologies. Brewing tea with purified water results in high purity, exceptional clarity, and a crystal-clear infusion. The aroma and flavor are pure and free from off-notes, providing a refreshing and robust taste. Various brands of purified water available in the market are suitable for steeping tea.
Rivers, streams, and lake waters are considered surface water sources, often containing more impurities and having higher turbidity. In general, using such water to brew tea can be challenging to achieve good results. However, in remote, less-polluted areas with dense vegetation, these surface waters can still be suitable for steeping tea.
Can you use river, stream, or lake water for brewing tea?
Metallic Elements
Rivers, streams, and lake waters are considered surface water sources, often containing more impurities and having higher turbidity. In general, using such water to brew tea can be challenging to achieve good results. However, in remote, less-polluted areas with dense vegetation, these surface waters can still be suitable for steeping tea.
As mentioned by the ancient Chinese tea sage Lu Yu in the "Classic of Tea" during the Tang Dynasty, "When choosing river water, select a place far from human activity." His point emphasizes the importance of selecting pristine water sources. Historical figures like Tang Dynasty poet Bai Juyi, Yuan Dynasty writer Xie Zongke, and Qing Dynasty author Cao Xueqin praised specific river waters for their tea-brewing qualities. Even turbid water sources like the Yellow River could produce tea with an elegant fragrance and rich taste when properly clarified. This historical context remains relevant in modern times.
Can You Use Rainwater and Snowwater for Brewing Tea?
Ancient people referred to rainwater and snowwater as "heavenly springs," with snowwater being particularly esteemed. Tang Dynasty literary figures like Bai Juyi and Xin Qiji, as well as Yuan Dynasty writer Xie Zongke, and Qing Dynasty author Cao Xueqin, all praised the use of snowwater for brewing tea, expressing their fondness and admiration for it.
Running Snow Water
Regarding rainwater, its suitability varies depending on the season. During clear autumn rains with minimal dust, rainwater is valued for its crisp taste. However, during continuous, muggy rainy seasons, its taste can be slightly sweet and slippery, making it less preferred. Summer rains, often accompanied by thunderstorms and dust, result in variations in taste and less pure water quality.
Generally, when the air is unpolluted, both snowwater and rainwater are cleaner compared to river, stream, or lake water, making them suitable choices for brewing tea. However, in many modern regions, especially industrial areas, pollution from industrial emissions and odors has altered the quality of rain and snowwater, rendering them unsuitable for making tea. Therefore, it's generally not recommended to use rain or snowwater for brewing tea.
Rainwater
The choice of water quality is crucial when brewing tea. It is recommended to use a combination of filtered and mineral water to maintain purity and taste. Tap water with chlorine and other chemicals should be avoided as they can affect the flavor. Different types of tea have specific water requirements. Light teas are best brewed with pure water, while robust teas benefit from mineral water. Water temperature is also important for extracting aroma and flavor. The decision to use hot or cold water depends on the tea and personal preference. Considering factors such as tea variety, taste, and water quality ensures a high-quality tea and enhances the brewing experience.
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