If you add tea leaves to super hard water, can you drink the water boiled directly?

These are unlikely to happen under normal circumstances. Hard water has a high pH, and tea also increases the alkaline content of the water. If the water alkali disappears after adding tea leaves to the water and boiling, then the fluoride added to the water you use may exceed the standard.

It is not recommended to drink it directly.

If you all have this water now, why can't you drink the brewed tea? But then again, super hard water should not be drunk, if you can, you have to simply filter it before drinking, so that you can prevent stones, etc., and then you use hard water to brew tea, boiling or something will also affect the quality of tea!

The minerals in the water have a great influence on the tea soup.

Hard water brewing tea is not good for the color, taste and aroma of the leaching soup, which is mainly manifested in the following aspects:

1. When fresh water contains low-valent iron, it can make the tea soup dark and the taste lighter, and the more it is, the lighter it is.

If the water contains ** iron oxide, its impact is greater than that of low-valent iron, which is the result of the interaction of tea polyphenols with iron.

2. When the aluminum contained in the tea soup is unnoticed, the tea soup produces a bitter taste.

3. When the tea soup contains 2mg L of magnesium, the tea taste becomes lighter.

4. When lead is added to the tea soup, the tea leaves are thin and sour, and when it is exceeded, it produces astringency, such as when it is more than 1mg l, the taste is astringent and toxic.

5. When manganese is added to the tea soup, it produces a slight bitter taste, and when it is added, the tea taste is more bitter.

6. When the nickel added to the tea soup has a metallic taste (there is generally no nickel in the water).

7. When chromium is added to the tea soup, it will produce astringency, and when it exceeds, it will have a great impact on the quality (this element is rarely found in natural water).

8. When silver is added to the tea soup, it produces a metallic taste (there is generally no silver in the water).

9. When zinc is added to the tea soup, it will produce an unpleasant bitter taste, but there is generally no zinc in the water, which may be due to the contact of zinc water pipes.

10. When 1 4mg l of sulfate is added to the tea soup, the tea taste is somewhat light, but the effect is not great, when it is added to 6mg l, it is a little astringent, and in natural water sources, sulfate is ubiquitous, sometimes as much as 100mg l

Different water temperatures are required for different teas, which should depend on the level of different types of tea.

But we often don't pay attention to this and always like to brew with very hot water.

Generally speaking, it is better to brew black tea, green tea, and oolong tea with boiling water, which can make the active ingredients in the tea quickly leach.

Some green teas with high tenderness, such as Longjing tea, should be brewed with boiling water of 80 85 to make the tea green and bright, with pure aroma and sweet taste.