Anyone who knows Chinese Green Tea knows that to make good tea, you need to use good water to make good tea. Only good water can make good tea taste. Bad water can turn good tea into Lai tea. How does the taste and texture of tea in China have a direct relationship with water, and why? What are the factors that affect the taste of the water used when making tea? How many people really know these issues?
In fact, the water used to make tea is the most important factor in determining the taste and taste of tea. Good tea needs good water, and good water makes good tea. This is an unchanging principle. First, it is particularly good to use mountain spring water to make tea, followed by rivers. Lake water, once again is deep well water, and now most people use mineral water to make tea. The reason why it is said that the water used when making tea will affect the taste and taste of tea is because:
1, mountain spring water. Mountain spring water contains many kinds of minerals, the taste is particularly sweet, and the host quality is excellent and stable. It is especially good for making tea. The taste and taste of tea made with mountain spring water are excellent.
2, rivers and lakes. The water in rivers and lakes far away from pollution is oxidized, precipitated, diluted and softened and purified and used to make tea.
3. Deep well water. The deep well water has the protection of the water layer, and the deep well water is less polluted and the water quality is sweet. It is better to make tea.
4. Mineral water. Mineral water is processed groundwater, rich in minerals and trace elements, and has a sweet taste. It has a good taste when used to make tea and is very beneficial to human metabolism and health.
After reading the above introduction, everyone has the answer in mind. Of course, the best water for Green Tea 3505 is mountain spring water, then rivers and lakes, and then deep well water. It is a pity that these three types are in the current society. It’s harder to get, so I have to use mineral water to make tea.