In the Ming Dynasty, Xu Cixi said in "Tea Shu": "The essence of the fragrance is fragrant, and it is made by the water. The water can not be discussed with the tea." In the Ming Dynasty, Zhang Dafu also said in the "Meihua Caotang Pen Talk": "Tea must In the water, eight-point tea, in case of very water, tea is also very embarrassing; eight-point water, try very tea, tea eight ears." Visible water quality can directly affect the quality of tea soup. If the water quality is not good, it will not reflect the color, aroma and taste of the tea, especially for the taste of the tea. Hangzhou Longjing tea, tiger running water, commonly known as Hangzhou "double". "The tea on the top of the mountain, the heart of the Yangtze River", famous. Famous springs with famous teas are really beautiful and beautiful.
The ancients chose the water for tea, and the main points are as follows: First, the water should be sweet and clean. Song Caisong said in the "Tea Record": "The water spring is unwilling, it can damage the taste of tea." Zhao Wei pointed out in the "Daguan Tea Theory": "Water is light and sweet as beautiful." Wang Anshi also has "water tea and fragrant incense" Poetry.
Second, the water should be live and fresh. Song Tanggeng’s "Take the Tea" records: "Water does not ask Jiangjing, it is necessary to live." The Ming Dynasty Zhang Yuan analyzed more specifically in "Tea Record", pointing out: "The mountain spring is clear and light, and the mountain is clear and clear. Heavy, Shizhongquan is clear and sweet, the sand is clear and the spring is clear, the spring is light and white. The flow is better in Huangshi, and the bluestone is useless. The more the flow is quieter, the negative is better than the sunny. The true source is tasteless, the real water No fragrance."
The third is to get water. For example, Xiong Mingyu of the Ming Dynasty pointed out in the "Luoshan Jiecha Ji": "The water must be placed in the stone..." In the Ming Dynasty, Xu Ciyu further pointed out in "Tea Shu": "Waterborne bogey, pine cedar, The wooden barrels contain water, and the damage is very good. The clean bottle is a good ear.†The Luo Song of the Ming Dynasty introduced it more specifically in the “Tea Solutionâ€. He said: “The big cockroach is full, and the dragon's liver is thrown, that is, the stove center. Dry soil is also used for hot water. The water storage raft is preset in the yin court, covered with gauze, so that the sky is light, and the night star is exposed, then Yinghua does not scatter, and the aura is always present. With paper smashing, violent in the middle of the day, the inside is closed, the external consumption is fine, the water god is smashing, and the water taste is defeated."
Tea is used in water, and natural water is generally used. Natural water can be divided into Zhushui (shanshui), stream water, river water (river water), lake water, well water, rain water, snow water, etc. according to its source. Tap water is also purified by natural water.
What kind of water is used for tea is good, and it has attracted people's attention and interest since ancient times. Lu Yu once clearly pointed out in the "Tea Classics": "The water, using mountain water, river water, well underwater. Its landscape, picking milk springs, stone pool overflowing."
Generally speaking, in natural water, spring water is relatively refreshing, with less impurities, high transparency, less pollution, and the best water quality. However, due to the different sources of water and flow, the solute, salt content and hardness are very different. Therefore, not all springs are of high quality. Some spring water, such as sulfur mineral water, has lost its drinking value.
Tea is used as water, although spring water is better, but long-term flowing water such as streams, rivers and rivers is not inferior to tea. The poet Yang Wanli of the Song Dynasty once wrote poems depicting the scenes of the boat home tea, poetry cloud: "The rivers and lakes are old careers, why not and the home, from the Lijiang Bridge, the new tea on the Hongting Pavilion." He said in "Tea Shu": "The water of the Yellow River comes from the sky, and the turbidity is also earthy. It is both clean and spontaneous." Explain that the water of the river, despite the high turbidity, is still drinkable after clarification. Usually close to the town, the river (river) water is susceptible to pollution. In the Tang Dynasty's "Tea Classics", it was mentioned: "The rivers are taken away from the distant people." That is to go to places far away from people to get the water. More than a thousand years ago, environmental pollution is now more common, so many rivers need to be purified before they can be consumed.
Well water is groundwater, and it is not suitable for making tea. Some well waters and sweet water are good for brewing tea. For example, Datunjing in the East Temple of the Wenhua Dian in the Palace Museum in Beijing was once an important source of drinking water in the palace. Generally speaking, deep groundwater has the protection of water-resistant layer, less pollution and clean water; while shallow groundwater is easily polluted by the ground and the water quality is poor. So deep wells are better than shallow wells. Secondly, the well water in the city is polluted and salty, and it is not suitable for making tea. The rural well water is less polluted and has good water quality and is suitable for drinking. Of course, there are exceptions, such as the famous “Baishajing†in Changsha City, Hunan Province. It is a clear spring that flows from the sandstone, has good water quality, and is endlessly flowing. It is made from tea and has a good aroma.
Rain and snow, the ancients are known as "Tianquan." Making tea with snow water has always been valued. For example, in the Poetry of the Tang Dynasty, Bai Juyi’s "Late in the Night" poem, "Snow Bluffing Fragrance", the famous poet Xin Qiji in the Song Dynasty, "The Six Tears" in the words "Cite Tea Boiled Sweet Snow", and the Yuan Dynasty poet Xie Zongke In the "Snow Tea" poem, "Night sweeps the cold and boiled green dust", all describe the use of snow water to make tea. In the Qing Dynasty, Cao Xueqin’s "Dream of Red Mansions" "Jia Baoyu Tea Tea Jade" was more vividly described in the following: When Miaoyu about Baochao and Daiyu went to eat "body tea", Yuyu asked Miaoyu: This is also the rain of the old year?†Miaoyu replied: “This is... the snow on the plum blossoms... the rainwater in the next year, is there such a clear?†The rain is generally clean, but it varies greatly depending on the season. difference. In autumn, the weather is high, the dust is less, the rain is clear, the taste of tea is refreshing and refreshing; the rainy season, the wind and the rain, is conducive to the growth of microorganisms, the quality of tea is less; the summer thunderstorm, often accompanied by flying sand, the water is not clean. , tea tea soup 浑景, not suitable for drinking.
Tap water is generally river (river) water or lake water that has been artificially purified and disinfected. Tap water that meets the drinking water hygiene standards set by the Ministry of Health of China is suitable for making tea. But sometimes tap water is sterilized with excess chloride, the smell is very heavy, and the tea is brewed, which seriously affects the quality. In order to eliminate the chlorine gas, the tap water can be stored in the tank for a day and night, until the chlorine gas is naturally lost, and then used to boil the tea, the effect is very different. Therefore, the treated tap water is also an ideal tea brewing water.
When choosing the water for brewing tea, you must also understand the relationship between the hardness of the water and the quality of the tea. Natural water can be either hard water or soft water: water containing a large amount of calcium and magnesium ions is called hard water; water that is insoluble or contains only a small amount of calcium and magnesium ions is called soft water. If the hardness of the water is caused by calcium bicarbonate or magnesium bicarbonate, the water is called temporary hard water; if the hardness of the water is caused by sulfate or chloride containing calcium and magnesium, the water is called permanent hard water. When the hard water is temporarily boiled, the contained bicarbonate decomposes to form an insoluble carbonate and precipitate. This hard water becomes soft water. Usually, the aluminum pot is used to boil water, and the white precipitate on the bottom of the pot is carbonate. One liter of water containing 1 mg of calcium carbonate is called 1 degree of hardness. The hardness is 0-10 degrees for soft water and 10 degrees for hard water. Usually the total hardness of drinking water does not exceed 25 degrees.
The hardness of water is closely related to the quality of tea soup. First, the hardness of the water affects the pH of the water and affects the color of the tea. When the pH is greater than 5, the color of the soup is deepened; when the pH reaches 7, the oleochrome is prone to auto-oxidation and loss. Secondly, the hardness of water also affects the solubility of the active ingredients of tea. The soft water contains less solute, the solubility of the active ingredients of tea is high, so the tea taste is rich; while the hard water contains more calcium, magnesium ions and minerals, and the active ingredients of tea The solubility is low, so the tea taste is light. If the iron ion content in the water is too high, the tea soup will turn dark brown, and even a layer of "rust oil" will be unable to drink. This is the result of the action of polyphenols in iron and iron. If the content of lead in water reaches 0.2ppm, the taste of tea becomes bitter. When the content of magnesium is more than 2ppm, the taste of tea becomes lighter. When the content of calcium is more than 2ppm, the taste of tea becomes sputum. If it reaches 4ppm, the taste of tea becomes bitter. Tea is preferably selected from soft water or temporarily hard water.
In natural water, rainwater and snowwater belong to soft water. Spring water, stream water, and river (river) water are mostly temporary hard water, and some groundwater is hard water. Distilled water is artificially processed soft water, but it is costly and cannot be used as general drinking water.
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