use these water to improve the efficacy of tea brewing. (picture source: Oriental IC) the hardness of
[b] water is closely related to the quality of tea soup [/b]
"one side of the water and soil of one side", Feng Huang net, specially invited water health expert Zhao Feihong, said that Her experiments in recent years show that different kinds of tea need to be soaked in different water, and the TDS value of water should also be seen when making tea. TDS refers to the total amount of minerals in the water. The higher the TDS value, the harder the water is. The lower the TDS value, the softer the water.
natural water can be divided into two kinds of hard water and soft water: water containing more calcium and magnesium ions is called hard water; water insoluble or containing only a small amount of calcium and magnesium ions is called soft water. If the hardness of water is caused by calcium bicarbonate or magnesium bicarbonate, the water is called temporary hard water; if the hardness of water is caused by sulphates or chlorides containing calcium and magnesium, the water is called permanent hard water. Temporarily, hard water is decomposed by boiling bicarbonate to form non - aggressive carbonate and precipitate. So the hard water will turn into soft water. Usually use aluminum kettle to boil water, the white sediment on the bottom of the pot is carbonate. One liter of water contains 1 mg of calcium carbonate, called hardness 1 degrees. Hardness 0--10 degree is soft water, more than 10 degree is hard water. Generally, the total hardness of drinking water is not more than 25 degrees.
in natural water, rain and snow are soft water, spring water, brook, river (River) water, mostly temporary hard water, some groundwater is hard water, distilled water and pure water are mostly soft water made by artificial processing.
first, the hardness of the water affects the pH value (PH) of the water, while the pH value also affects the color of the tea soup. When pH is greater than 5, the color of the soup deepens. When PH reaches 7, theaflavins tend to lose automatically by oxidation.
secondly, the hardness of water also affects the solubility of effective components of tea. Soft water contains less other solutes, the solubility of the effective ingredients of tea is high, so the tea is strong, but hard water contains more calcium, magnesium ions and minerals, the solubility of the effective ingredients of tea is low, so the tea is weak. If the content of iron ions in the water is too high, the tea soup will become dark brown, and even float a layer of "rust oil". This is the result of the interaction between polyphenols and iron in tea. If the content of lead in water reaches 0.2ppm, the taste of tea becomes bitter; when the content of magnesium is greater than 2ppm, the taste of tea becomes lighter and the content of calcium is greater than that of 2ppm, the taste of tea becomes astringent, and if it reaches 4ppm, the taste of tea becomes bitter.
with these water to tea bubble health efficiency will double (picture source: Oriental IC)
[b] green tea with soft water to bubble [/b]
such as Longjing tea, produced in Jiangsu and Zhejiang, Jiangsu and Zhejiang area of water is particularly soft, TDS is only more than 50, It is better to make Longjing tea. If the blister of Longjing tea is wasted in Beijing, the fragrance of tea is gone, and the color is also unsightly.
[b] black tea should use hard water to soak [/b]
black tea is fermented tea, and the color of the tea needs to be bright red. It needs to be soaked with water with high TDS value.
[b] Oolong semi soft water best [/b]
Oolong belongs to semi fermented tea, it is between green tea and black tea, then its minerals can be slightly higher than green tea, the general TDS is about 200.
[b] Beijing tap water suitable for bubbling tea [/b]
like Beijing's tap water suitable for bubbling tea, such as jasmine, flower fragrance can cover the water itself is not too good taste.