Why is it said that water is the mother of tea ?

The important influence of water on tea cannot be ignored. Tea saint Lu Yu once made a ranking of tea water: 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. The water that meets these five points should be soft, so that when making tea, the tea can have good color, flavor 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, it is recommended to use mountain spring water to make tea.

For example, I personally live in Guangzhou for a long time, so I prefer to drink Dinghu mountain spring water, and the tea brewed by Dinghu mountain spring water tastes clear and sweet, and the taste is very good.

I think this sentence has two meanings, one means that if we want to make tea, we must use water, and without water, we can't make tea. In addition, the first layer means that if you want to make a good pot of tea, you must use good water to brew it, because the water quality determines the taste of the tea.

This is because what kind of water makes what kind of tea.

The quality of water is directly related to the quality of tea.

So, there is this to say.

How do you make tea without water? So water is the mother of tea.

Because the quality of water directly affects the taste of tea.

Everyone is recognized: famous springs and famous water make good tea. This shows that good spring water is the best water, because most of the mountain springs come from the mountains where the rocks overlap, for example, the local drinking water brand Dinghu Mountain Spring in Guangdong comes from China's first national nature reserve - Dinghu Mountain, the vegetation on the mountain is luxuriant, and the mountain spring is rich in various trace elements that are beneficial to the human body, and the spring water filtered by sand and gravel has a clean and crystal clear water quality, and the color, fragrance, taste and shape of the tea can be best exerted by making tea with this spring water.

Feel free to ask.

Tea drinkers know that good tea needs to use good water, "tea must come from water." Eighths of tea, when it meets tenths of water, tea is also tenth; Eighths of water, try tenths of tea, tea is only eighths of ears". It can be seen that the water quality directly affects the quality of tea, and the quality of the water quality of tea affects the color, aroma and taste of tea.

Everyone is recognized: famous springs and famous water make good tea. This shows that good spring water is the best water, because most of the mountain springs come from the mountains where the rocks overlap, for example, the local drinking water brand Dinghu Mountain Spring in Guangdong comes from China's first national nature reserve - Dinghu Mountain, the vegetation on the mountain is luxuriant, and the mountain spring is rich in various trace elements that are beneficial to the human body, and the spring water filtered by sand and gravel has a clean and crystal clear water quality, and the color, fragrance, taste and shape of the tea can be best exerted by making tea with this spring water.

How do you make tea without water?

Good tea naturally means good water.

Since ancient times, there is a saying that "water is the mother of tea", so good tea naturally has to use good water, just like 'good horse with good saddle', if there is no suitable water to make tea, even if it is Yunnan gourd tribute tea, it can not save the taste, as for whether the water is good or not, a cup of tea has not yet been entered, just look at the tea soup to understand.

Water is the mother of tea, and utensils are the father of tea", the ancients emphasized the importance of utensils to drinking tea. The so-called "utensils" are different in Lu Yu's "Book of Tea", and the "two tools" refer to the 20 kinds of "tools" for picking tea, such as "stove, retort, pestle mortar, regulation, bearing, eaves, pyrene lily, fluttering, baking, penetrating, shed, wearing", etc.; There are 28 kinds of "boiling utensils" in the "Four Vessels", such as "wind stove, charcoal, clamp, paper bag, mill, luohe, ze, water square, bowl", etc., which refer to the utensils for sencha and tea drinking. "The Book of Tea" "Nine Strategies" is the simplified version of the above-mentioned "utensils" and "boiling utensils", but "in the city, the gate of the princes, the twenty-four utensils and a tea waste", that is, the urban tea drinkers must have 24 kinds of tea utensils, and they cannot be called tea if they are missing.

Last year, there was a few seconds of tea art performance in the Hangzhou tourism promotional video, because the "tea rules" and "tea clips" were mixed and complained strongly to the **** by tea lovers, which shows the importance of the correct selection of tea sets. Tang Tortoise Meng, Pi Rixiu and the poem "Ten Songs of Tea Sets" have 4 kinds of tea utensils of "tea", "tea roasting", "tea ding" and "tea ou", and there are 9 kinds of tea utensils in Song Caixiang's "Tea Record", all of which include utensils for tea picking and drinking, so in history, tea utensils and tea utensils are not as strict as Lu Yu. Until the fifth year of Song Xianchun (1269), the 12 kinds of tea utensils contained in the "Tea Ware Tuzan" of the old man Xian'an were all utensils for drinking tea.

In other words, it was not until the late Song Dynasty that the concept of tea set was the same as that of today's people.

Mountain spring waterMountain spring water mostly comes from the overlapping rocky mountains, the mountain vegetation is luxuriant, and the mountain springs are gathered from the mountain rock faults, which are rich in carbon dioxide and various trace elements that are beneficial to the human body;

The spring water filtered by sand and gravel, the water quality is clean and crystalline, containing very few compounds such as chlorine and iron, and making tea with this spring water can make the color, flavor and shape of the tea get the most play.

River water belongs to surface water, which contains more impurities and has a high degree of turbidity. However, far away from the people, it is a place where vegetation grows luxuriantly, and there are fewer pollutants, so the water of rivers, rivers and lakes is still a good water for making tea.

Lu Yu said in the "Book of Tea": "Its river water, take away the far away." That is to say, the good river is a place that is inaccessible. In our modern society, such water is basically not found.

Well water belongs to groundwater, with low suspended solids content and high transparency. However, it is mostly shallow groundwater, which is susceptible to pollution from the surrounding environment, and is used to make tea, which damages the taste of tea. But making tea with water from a living well can also make a good cup of tea.

What is a Living Water Well? Lu Shusheng of the Ming Dynasty said in "Seven Categories of Sencha" that "those who take more wells draw more, and those who draw more water live". It is a well of water, and if there is more water, then the natural water will live.

Water is the mother of tea, a pot of good tea is inseparable from the invasion of water, mountain spring water, flowing living water, mostly from the mountain karst cave or deep buried in the depths of the stratum, after many times of infiltration and filtration after flowing out, so the general water quality is excellent.

The tea saint Lu Yu wrote in the "Book of Tea" that "its water is used in the mountains and rivers, in the river water, and under the well water". It can be seen that making tea with mountain spring water is the best choice.

As for river water and river water, it is surface water, which does not contain many minerals, and the turbidity pollution is relatively large, so it needs to be artificially filtered to make tea, so it cannot be regarded as ideal water for making tea.

If the water quality of the well water is sweet, it is good water for making tea, but if it is hard water with too high mineral content, the aroma of tea will usually be affected when brewing, and the tea soup will become turbid, and the quality of tea cannot be brought into play.

Water around 85 degrees Celsius! The spring water also has water from the lotus leaves in the morning!

Four standards: source activity, sweet taste, light quality, clear quality.

People who often drink tea may have been obsessed with mountain spring water, and there will be many people who think that high-end imported water is a reliable water for making tea, as if the tea brewed with imported water has a spell, no matter what the quality of the tea is, it can brew a good taste. Unfortunately, you may be too stupid and naïve. What are the most important classifications and selections of water used for tea?

Look down.

1. What are the two points to see when making tea?

1. The total hardness of water used to make tea:

The hardness of water refers to the total concentration of calcium and magnesium ions in the water, and when the concentration of calcium carbonate in the water is less than 150mg l, that is, the amount of calcium carbonate contained in one liter of water is within grams, it is defined as "soft water".

Generally, tap water can be softened after boiling at high temperatures, and soft water to make tea can truly reflect the color, aroma and taste of tea. Purified water can also be used to make tea, but after layers of filtration, its structure has changed, and it is not suitable for long-term drinking.

2. The pH value of the water used for making tea: look at the pH of the water.

The "pH" of water, i.e. the pH of water, is usually between 0 and 14, equal to 7 is neutral, water less than 7 is acidic, and more than 7 is alkaline. Real water always contains certain ions, so actual water is always slightly acidic or weakly alkaline. In the national drinking water standard, the pH value ranges as:

The pH value of the water affects the conversion between tea polyphenols, theaflavins and thearubigins in the soup, which in turn affects the depth and brightness of the soup. Weakly acidic water is suitable for soaking tea with a light color, which will make the tea soup more brilliant and clear. Weakly alkaline water is suitable for reddish tea, which can make the tea soup more red and bright.

2. What two points should not be looked at when making tea?

1. Don't look at the name.

At present, there are many types of water on the market, mountain spring water, mineral water, deionized water, small molecule water, acidic water, alkaline water? There are many marketing concepts, but whether it is suitable for making tea or not has to be known after actual experimentation.

2. Don't look at **.

The ** of water, especially the ** of "high-end water", is mainly "added value", such as water source, packaging, storage and transportation, marketing, advertising, etc., and it has nothing to do with whether it is suitable for making tea. In several of our tests, there are often very high results of poor tea brewing effect.

As for how to identify the hardness of water, there is a small way, that is, soapy water is poured into the freshly boiled water and stirred, the foam is soft water, and the scum is hard water, the more scum there is, the greater the hardness of the water.

Water is the mother of tea, a cup of good water can fully express the aroma, soup color and taste of tea

The so-called tea, to have good tea and good water, good water is very related to the quality of tea. The best tea water is mountain spring water, followed by pure water, and the tap water at home is the worst quality. Therefore, people who are usually more particular will buy pure water to make tea.

Like our hometown of Tieguanyin, we have to make tea every day, and guests are treated with tea when they come. Some will go to the countryside to carry buckets of mountain spring water back to make tea and drink, and the taste is really sweet and delicious. In my hometown, there is a natural source of mountain springs, and people in the neighborhood will go there to get water and carry it back bucket by bucket.

Some are used to make tea, and some are used to cook rice.

If you don't have access to mountain spring water, you can buy mineral water or purified water. If it is tap water at home, it is best to install a water purification filter to filter it, and it will be better to make tea. You can also take it to a professional institution to test the water quality, some water contains minerals that are either excessive or insufficient, not only is it not good to drink tea, but it is also bad for the body to cook rice.

Lu Yu said in the "Book of Tea": "Its water is used in the mountains and rivers, in the rivers, and under the wells." Its landscapes, milk springs, stone pools, and diffusers, its waterfalls are turbulent and do not eat...

The water of the river is taken from those who are far away, and the well is taken from those who draw more. This means that it is best to make tea with spring water, and the spring water should be selected from the mountain spring that flows out of the spring, and the best spring water with the least calcium and magnesium compounds is the one. River water is surface water, generally each liter of water contains about grams of dissolved substances, and there are insoluble substances in a suspended state, the river water is generally not ideal for tea, the well water is groundwater, the well water does not see the day, and generally does not contact with the circulating air, the impurities in the water are not easy to oxidize, and it is easy to carry out various reducing chemical reactions and biochemical reactions in it.

Such as the bottom of the tank containing well water, there is often a layer of precipitation, so the well water is not as good as the river water, as for the rain, the ancients used rain and snow water to make tea, called Tianquan. It is believed that the rain is dominated by autumn rain, followed by plum rain, and thunderstorm is the worst. When the autumn is high and cool, there are fewer impurities in the air, and the wind and sand are flying during the rainy season and thunderstorms, and the water quality is not clean; It is best to make tea with snow water.