What effect does different water have on making tea?

The general boiling water is tap water, and it is also the most unsuitable water for making tea, and the salt content in most tap water is too high, which is the reason why tap water is easy to burn a large amount of water alkali. In addition, most of the tap water in the city is disinfected with chlorine, and the residual chlorine in the water will have a negative impact on the taste of tea.

Pure water is soft, soft, tasteless and has a good taste. Purified water is the water I use to make tea every day. Due to the absence of ions, the tea soup brewed with pure water has a soft taste, and there is no increase in tea quality and tea color, which can best reflect the original taste of tea, so it is also the most suitable for testing tea quality.

Purely from a scientific point of view, the difference in water directly affects the color of the tea soup and the solubility of the active ingredients of the tea.

The water quality is different, the taste of the brewed tea will be different, and the soft water will make the tea retain the original aroma of the tea and the nutrients in the tea. Brewing tea in hard water will cause the aroma and nutrients of the tea to be lost!

The most direct effect is the different taste, the tea brewed with spring water is sweet and delicious; If you brew tea with tap water, you won't have this effect, the taste will be much lighter, and you won't feel fragrant.

Water quality has a great impact on making tea, the tea you brew with not very good water is not fragrant enough, if you make tea with very good spring water, it will make the tea more fragrant.

Different water brewing tea must have a great impact, especially the taste will be very different.

There are many types of water, and the properties are different, and various kinds of water have different effects on the quality of brewed tea due to the different dissolved substances contained in it.

If the water quality is good, the brewed tea will be more fragrant, the tea fragrance will be more diffuse, the tea color will be more intense, and the taste of the brewed tea will be poor.

I think that the taste of the tea will be different depending on the water quality, and the taste of the brewing will be different depending on the water temperature.

The taste of the tea brewed is different depending on the type of water, and it is best to make tea with spring water, and the water quality is also different depending on the time of rain.

If the water quality is good, the color of the tea will be relatively pure, and there will not be many impurities when drinking, which will make the tea fully brewed.

Water quality has a great impact on making tea, how water quality will directly affect the effect of this tea, if the water quality is not good, the tea is not very fragrant.

Water quality has a great impact on making tea, if the quality of this water is not good, then the brewed tea will not have a clear feeling.

I think there are many types of water, and as a result, the nature of water varies. The dissolved substances contained in various watermarks are also different, which will have different effects on the brewing of tea.

I think that different waters, the taste of the tea brewed is different, how can tap water compare with the taste of mountain spring water.

There is an influence, the taste of the tea, first by the influence of the tea, and secondly by the quality of the water. Many people ignore the problem of water quality when making tea, but the best tea is brewed with tap water, which is simply a tyrannical thing, and the brewed tea tastes wrong, but they wonder that there is a problem with the quality of the tea. The important form of water for tea cannot be ignored, what kind of water should be used when making tea?

Tea saint Lu Yu once made a ranking of the water in the world, on the mountain, in the river, and under the well. Because the water used to make tea must meet five points: clear, lively, light, sweet, and cold.

To meet these five points of water, the water quality should be soft, so that when making tea, the tea can have good color and flavor. If the water is hard and contains too many mineral components, the tea will easily appear sediment, and the color and aroma of the tea will be damaged.

Therefore, the tea saint Lu Yu believes that the taste of mountain spring water is the best. The water of the mountain spring originates from the rocks in the mountains, and the water quality is clear. And the mountain spring water is constantly flowing, to meet the requirements of "live", if there are people who have tasted the mountain spring water must know, the mountain spring water tastes a clear and sweet taste, if the mountain spring water is used to make tea, even if the taste of the tea itself is not excellent, the tea brewed is difficult to drink.

The importance of water to tea has always been recognized by tea people, and some people even believe that water has a greater impact on tea soup than tea leaves. Nowadays, for various reasons, it is difficult to find fresh, pollution-free mountain spring water, but we have a universal supermarket. You can go to the supermarket and buy some mineral water, purified water or distilled water to make tea, but it is best not to use tap water.

If you must use tap water to make tea, it is best to settle the tap water for a period of time to let the smell of disinfectant water in the tap water dissipate.

As the saying goes, eight points of tea meet ten points of water, and tea is also ten points; And ten points of tea meet eight points of water, and tea is only eight points. It can be seen that the quality of water directly affects the color, aroma and taste of tea, especially the taste of tea soup.

The quality of water quality has a great impact on making tea, without a pot of good water, no matter how good the tea is, it can't make a pot of good tea.

From ancient times to the present, the requirements for water when making tea are extremely high, and the best is to use mountain spring water to make tea, which has an excellent taste.

In addition, according to the characteristics of the type of tea, it is necessary to cooperate with the appropriate water to achieve the best taste.

Therefore, water quality not only has an impact on making tea, but also plays a decisive role.

There is an impact, the quality of the water affects the taste of the tea, but if you are not a frequent tea drinker, you can't drink it, only a regular tea drinker can understand it. Lu Yu, the god of tea, can drink the water in the middle and on the side of the river, and the river water well.

Will too high a water temperature spoil the tea leaves? This problem needs to be treated differently according to the type of tea and brewing method, and let's talk about it separately according to the classification of tea.

Let's start with green tea. Because green tea is not fermented, the tea polyphenols, caffeine, theanine and other substances in the tea are preserved to the greatest extent, and the fresh taste of the tea is locked. The brewing temperature of green tea is recommended to be about 85, which is adjusted according to the specific quality and brewing method, but some high-altitude green tea, especially handmade green tea, because of its excellent quality, manual kneading is lighter, you can also use a gaiwan or tea separation cup, use boiling water to brew, as long as the soup time is controlled.

The brewing water temperature of yellow tea can refer to green tea, which will not be repeated here. White tea can be divided into new white tea and old white tea. The new white tea can be brewed in a water cup, and it is recommended that the water temperature be controlled at about 90, and the water temperature can be adjusted appropriately according to whether it is Yinzhen, Gongmei or Shoumei.

For old white tea, you can use boiling water to brew, and there is a year of old Shou Mei, you can use a teapot to boil and drink, without worrying about brewing the tea leaves.

Oolong tea can be brewed with boiling water, and the soup time of the bowl can be controlled, and oolong teas such as phoenix single fir can only be better stimulated by high temperature.

Let's talk about black tea, because black tea belongs to deep fermented tea, its connotation tea polyphenols, caffeine and other substances have been converted into theaflavins and thearubigins and other substances through fermentation, but it is not completely transformed, and the high temperature stuffy will make the tea soup taste astringent, so black tea is brewed in a bowl, it is recommended that the water temperature is 90-95, and at the same time control the soup time. If it is a high-altitude first-spring single-bud black tea, such as Jin Junmei, you can also use boiling water to brew, and the attention here is high-altitude.

Then when it comes to Pu'er tea, we need to separate raw tea from cooked tea. The new year of raw tea, because of the low degree of fermentation, weak transformation, it is recommended to choose 85-95 water brewing, control the soup time, because if it is too stuffy, the bitterness of the large-leaf tea is definitely very powerful. Old raw tea can be brewed with boiling water to control the soup time.

In the case of ripe tea, not only are you not afraid that the water temperature is too high to brew the tea leaves, on the contrary, as long as the water temperature is high enough, you can stimulate the mellow thickness of the tea.

Finally, I would like to share a little feeling with all tea friends: tea is like a person, know its temperament, and only then can you taste its fragrance. Each tea should be brewed according to its characteristics, and the appropriate brewing method and water temperature should be selected.

The water temperature of tea brewing is directly related to the quality of tea soup, including the difference in taste and tea performance: for example, if green tea is brewed with water at too high temperature, the feeling of tea soup like a baby will be reduced, and if Baihao Oolong is brewed with water at too high temperature, the feeling of being as delicate and feminine as a woman will disappear; If Tieguanyin and Narcissus are brewed with water that is too low, the aroma is not good, and the masculine style cannot be expressed.

The main reason for the effect of water temperature on the bitterness and astringency of tea soup is also the leaching amount of the contents, and the tea polyphenols and theanine in the contents are the main substances that produce bitterness.

Affect the taste of tea, the color of tea, the taste of tea, there are requirements for the water temperature of making tea, and the water temperature is not right, which is easy to make the tea untasty.

It will affect the taste, and a good cup of tea should be the right temperature plus the tea leaves. In addition, the color of the tea will also be affected by water, because different temperatures will affect the volatilization of small molecules of tea, and finally produce different colors. Finally, the water temperature will also have an impact on the aroma of the tea, and the volatile oil of the tea will overflow the most at the right temperature, and the aroma of the tea at this time is authentic.

Three types of water are better for making tea: 1. Mountain spring water, which can greatly exert the color and fragrance of tea when used to make tea; 2. Pure water, used to make tea, the aroma and taste are pure, and there is miscellaneous smell if it is not bent; 3. Mineral water, used to make tea, can maximize the good taste of a cup of tea.

1. Mountain spring water.

Mountain spring water refers to natural spring water, natural clean water without any pollution, the water quality is clean and crystalline, the water contains more minerals and trace elements that are beneficial to the human body, and contains very few compounds such as chlorine and iron, so making tea with mountain spring water can greatly exert the color and fragrance of tea.

2. Purified water.

Purified water is soft water that does not contain any additives and can be drunk directly, which can be prepared by individuals through a purified water machine when making tea at home. Due to the good clarity and high transparency of pure water, the tea soup brewed will be very pure, crystal clear, and the aroma and taste are pure, there is no miscellaneous taste, and the color and aroma of the tea will not be damaged.

Cestbon drinking water purified water bottled water in full box.

JD.com. Monthly sales of 10,000.

Purchase. 3. Mineral water.

If you can't get mountain spring water and pure water, you can use mineral water to make tea, such as Nongfu Spring. Mineral water contains certain minerals and trace elements, and mountain spring water, pure water is the same soft water, which can maximize the good taste of a cup of tea. Hard water, such as tap water, is not suitable for making tea.

Tea brewing water has a great impact on the taste of tea leaves, and the key factors include water quality, water temperature, brewing time and tea dosage.

1.Water quality: Water quality affects the release of chemical components and flavors in tea. A high-quality water source, such as spring water or filtered and purified water, will often bring out the mouthfeel and taste of the tea leaves better.

2.Water temperature: Different kinds of tea are suitable for different water temperatures.

In general, green and white teas are suitable for a slightly lower water temperature (70-80°C), while black and dark teas are suitable for higher water temperatures (90-100°C). If the water temperature is too high or too low, it may cause the tea to be bitter or have a lack of taste.

3.Brewing time: Brewing time affects the leaching effect of tea leaves and the intensity of taste. Changing the brewing time too short may result in a less intense flavor of the tea, while a brewing time that is too long may make the tea bitter.

4.Tea dosage: The amount of tea determines the concentration and taste of the tea soup. Too much tea may cause the tea to be bitter, while too little tea may result in a bland tea broth.

In addition, different people have different tastes and preferences for tea. Some people prefer a rich, bitter taste, while others prefer a light, aromatic taste. Therefore, it is necessary to adapt to your own taste and coincidence, and make appropriate adjustments according to the type and quality of the tea to get the best taste experience.

Hello, the influence of tea water on the taste of tea leaves is mainly reflected in:

The different methods of brewing tea water will affect the dissolution of chemical components in the tea leaves, which will affect the taste of the tea leaves.

1.The longer the tea is brewed, the more bitter substances in the tea will be extracted, which will enhance the bitterness of the tea. Dan Song.

3.However, too high temperature will also destroy the aroma components in the tea and reduce the sweet taste of the tea.

4.The softer the water quality of the tea, the more astringent the tea leaves can be reduced and the mellow feeling can be increased.

5.The increase in the number of tea brewing times will gradually reduce the bitterness and increase the elegant taste.

6.Therefore, the method of making tea directly affects the taste, and the method of making tea should be selected according to the characteristics of tea.

There are three major differences between boiled tea and brewed tea: 1. It is suitable for tea, making tea is suitable for tea leaves with delicate leaf buds, and boiling tea is suitable for tea leaves with thicker cords; 2. The amount of tea is generally 3-6g when making tea, and only two-thirds of the tea is brewed when boiling tea; 3. Taste and aroma, the tea aroma is better when making tea, and the taste is better when boiling tea.

1. Suitable for tea.

Tea leaves with delicate leaf buds are more suitable for making tea, not for boiling tea, otherwise the tea soup will be too bitter, such as green tea, yellow tea, and white silver needles in white tea. Boiled tea is more suitable for choosing tea leaves with thicker cords, such as oolong tea, old white tea, and so on.

2. The amount of tea.

The same kind of tea is used to make tea, the amount of tea used to boil tea is not the same, if you make tea, generally 3-6g of tea, oolong tea, Pu'er tea can be put more, about 7-10g. The amount of tea for boiling tea is generally two-thirds of the tea when making tea, and it should be less than more.

3. Taste and aroma.

Brewing tea with a gaiwan can release the aroma of tea to a greater extent, and the taste of tea can be better, because gaiwan is easy to gather fragrance and is not easy to taste. The brewed tea soup has a richer taste, a softer and smoother taste, and a slightly sweeter taste.