Is it really different for different bubble teas?

Yes! As the old saying goes:"Water is the mother of tea, and utensils are the father of tea"。Good tea, good water.

1. Tap water: People are used to drinking boiling water to make tea, and alum is in tap water.

Rust, residual chlorine, trihalomethanes, heavy metals lead, mercury, and bacteria and viruses.

That is, it cannot be removed by boiling. The brewed tea has an astringent taste.

2. Purified water: After multiple filtration to remove various microorganisms, impurities and beneficial minerals, it is a kind of soft water, many people think that it is not nutritious enough, and long-term drinking is not good for health. The brewed tea is not so fragrant and strong.

3. Bottled water: the shelf life of unopened.

It is one to two months, but it is up to 3 days after unpacking, because the air enters to breed bacteria. Many bottled water on the market will be sterilized with ozone before filling the barrel. Ozone is a strong oxidizing agent, so it reacts chemically with minerals in water.

Bromate, which is harmful to humans, is generated. The brewed tea has a light taste.

4. Good tea, from a good water source, small molecule active water has fast movement speed, good permeability, strong solubility, and is weak alkaline water that meets the standard of human drinking water. And it can fully brew the color, aroma and taste of tea, so that you have an endless aftertaste.

Different bubble teas must really be different. Because of the water in different places. Their alkali content and various minerals are certainly not the same. So with the water from different parts of them, the taste of the tea brewed is really different.

Well, the personal feeling is different, for example, the tea made with mountain spring water will be sweet in the mouth, but the ordinary drinking water at home does not have that unique taste, and the taste will be relatively poor.

From a scientific point of view, water is divided into soft water and hard water, soft water is more suitable for making tea than hard water, soft water can dissolve the contents of tea to a greater extent than hard water, the tea color is clearer, the tea fragrance is purer, and the tea taste is stronger.

In Lu Yu's "Book of Tea", mountain spring water is the best water, which is superior to river water and well water, and it is also recognized as a high-quality water quality since ancient times. Mountain spring water is also soft water, the minerals in the mountain spring water have an additive effect on tea, from the taste of the mountain spring water is better than pure water, in this regard, the mountain spring water is similar to the purple clay pot, it is recommended to use mountain spring water for tea.

Tap water as the most common contact with water quality in our daily life, tap water after purification, sterilization, sterilization, there will be a part of chlorine, bleaching powder residue, you can observe the kettle and faucet at home, if there is more scale, it means that the water quality is harder.

From a scientific point of view, mineral water is not suitable for making tea, mineral water generally contains more calcium and magnesium, has a certain hardness is hard water, hard water is not suitable for making tea, calcium and magnesium are in an ionic state at room temperature, which is easily absorbed by the human body and plays a good role in calcium supplementation. If calcium and magnesium are easy to precipitate with calcium carbonate during boiling, calcium and magnesium are lost, and sensory discomfort is caused, so the best way to drink mineral water is to drink it at room temperature.

If you want to taste better, then choose mountain spring water. As Cantonese people, we prefer to use Dinghu mountain spring water to make tea, and we feel that the tea brewed with this water can greatly stimulate the fragrance of tea, and also retain the original soup color of the tea, moistening the throat and returning sweetness to the mouth.

Zhang Dafu of the Qing Dynasty said in "Plum Blossom Thatched Cottage Writings": "Tea must be born in water, eighths of tea, when it meets ten points of water, tea is also very good; Eighth of the water. Try tenths of tea, tea is only eighth. It can be seen that the water for making tea is extremely particular.

There are six types of tea that we commonly use:

1. Mountain spring water is the most ideal water for making tea, but attention should be paid to whether it is clean, pollution-free, and should not be stored for too long, fresh is better;

2. River water, river water, and lake water: Rivers, rivers, and lakes far away from densely populated places are also good water for making tea, but there are many impurities;

3. Snow water and rainwater: It was called "Tianquan" by the ancients, especially snow water, which was more respected by the ancients, but now the air pollution is serious, and it is not recommended to use snow water to make tea;

4. Well water: it belongs to groundwater, with less suspended solids content and high transparency;

5. Tap water: contains chlorine gas used for disinfection, and contains more iron that stays in the water pipe for a long time. When the iron ion content in the water exceeds 5 parts per 10,000, it will make the tea soup brown, and the reaction between chloride and polyphenols in the tea will form a layer of "rust oil" on the surface of the tea soup, which will have a bitter and astringent taste;

6. Pure water: good clarity, high transparency, and suitable for making tea, but industrially processed pure water cannot add flavor to good tea.

So if you want to brew the tea tastes good, it is recommended to use mountain spring water, I have tried a lot of different waters, I think Dinghu mountain spring water tastes very good, it comes from China's first national nature reserve - Dinghu Mountain, it is a rare mountain spring water source that retains the original forest without pollution, and the tea water brewed is clear and sweet, and the taste is better than that of ordinary mountain spring water.

This is due to the difference in water quality. Different water quality has different mineral composition and content. Tea can react with only some minerals to form colored complexes, or other color reactions, so the color will be different, especially the calcium and magnesium ions in the water, which makes the color of the brewed tea dark and red.

The hardness of tap water varies greatly from region to region. The tap water with hard water has a high content of metal ions such as calcium and magnesium, which can complexe with tea polyphenols and other components in tea, which in turn affects the aroma and taste of tea, as well as the health effect 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.

There is actually no big difference between soaking water and making tea, generally we usually say that making you a cup of water, in fact, we mean making you a cup of tea.

It is very likely that (1) the water quality is different, the water temperature is different, (2) the soaking time is different, and (3) the tea color is different if the brewing times are different.

What kind of water is good for making tea has attracted people's attention and interest since ancient times. Lu Yu once clearly pointed out in the "Book of Tea": "Its water is used in the mountains and rivers, in the river water, and under the wells." Its mountains and rivers, picking milk springs, and stone ponds are overflowing. ”

In general, natural water is used to make tea, and there are also commercially available mineral water and distilled water. Natural water can be divided into spring water (landscape), stream water, river water (river water), lake water, well water, rainwater, snow water, etc. To make tea, it is better to first make mountain spring water or stream water, and then river (river) water, lake water and well water.

Tap water is also through purified river water (river water) or lake water, which belongs to natural water, but there is a common smell of chlorine in bleach powder in tap water, and using it to make tea will affect the aroma and taste of tea. Therefore, to make tea with tap water, it must be processed.

When choosing water for brewing tea, it is also essential to know the hardness of the water. In modern science, soft water and hard water are identified by chemical analysis methods: water containing more than 8 mg of calcium and magnesium ions per liter of water is specified as hard water, and vice versa.

When making tea, the hardness of the water is related to the quality of the tea soup. The relationship is very close, using hard water to make tea, the tea soup is muddy, the transparency is poor, and the tea taste is not refreshing; Brewing tea with soft water makes the color, aroma and taste of the tea soup better.

In addition, making tea with water rich in minerals will also affect the quality of the tea soup, and making tea with water containing more iron, calcium and alkali will form a layer of "rust oil" on the surface of the tea soup, and the taste of the tea soup will become astringent; Brew tea with water with high lead content, and the tea soup will have a bitter taste; Brew tea with water with a high magnesium content, and the tea soup will become lighter. In natural water, the so-called pure "heavenly water" of the ancients refers to the pollution-free snow water and rainwater, which are pure soft water, and the quality of the tea soup is relatively good when used to make tea.

For spring water and river water, because the water contains calcium bicarbonate and magnesium bicarbonate, it is decomposed and precipitated at high temperature during the boiling process, and the bottom of the pot forms "scale" and becomes pure soft water, which is used to make tea, and the quality of the tea soup is also better. ;

This is due to the difference in water quality. Different water quality has different mineral composition and content. Tea can react with only some of its minerals to form colored complexes.

or other color reactions, so the color will be different, especially the calcium and magnesium ions in the water, which makes the color of the brewed tea darker and redder.

The hardness of tap water varies greatly from region to region. The tap water with hard water has a high content of metal ions such as calcium and magnesium, which can be compared with tea polyphenols in tea.

and other components to produce a complexation reaction.

In turn, it affects the aroma and taste of tea, as well as the health effect of tea.

Different water quality has different mineral composition and content.

Tea can react with only some minerals to form colored complexes, or other color reactions.

So the color will be different.

Especially calcium and magnesium ions in water. Makes the brewed tea darker and redder.

Tap water has a high metal content and different water quality.