水的软硬度和各种矿物质对茶汤品质有什么影响?

水的软硬度和各种矿物质对茶汤品质有什么影响?插图

水中含有的各种矿物质和水的软硬度对于水质的好坏有决定性的作用。现代科学研究已经证实,水质不同,对于茶汤品质的影响非常大,这主要是由于水中各种矿物质的不同含量引起的。其中对茶汤影响较大的矿物质有:

All kinds of minerals in water and the hardness of water have a decisive effect on the quality of water. Modern scientific research has confirmed that different water quality has a great impact on the quality of tea soup, which is mainly caused by the different contents of various minerals in the water. Among them, the minerals which have great influence on tea soup are as follows:

(1)氧化铁。当水中含有的低价铁达到0.1毫克/升时,茶汤汤色就会变暗,滋味也会变淡。当其中的高价铁含量达到0.1毫克/升时,茶汤的品质就会明显下降,含量越高,茶汤的汤色就越差。

(1) Iron oxide. When the low valent iron in the water reaches 0.1 mg / L, the color of the tea soup will be dark and the taste will be lighter. When the content of high valent iron reaches 0.1 mg / L, the quality of tea soup will obviously decline, and the higher the content, the worse the color of tea soup.

(2)铝。当茶汤中铝的含量达到0.2毫克/升时,茶汤的苦味就会更明显。

(2) Aluminum. When the aluminum content of tea soup reaches 0.2 mg / L, the bitterness of tea soup will be more obvious.

水的软硬度和各种矿物质对茶汤品质有什么影响?插图1

(3)钙。当茶汤中钙含量达到2毫克/升时,茶汤就会有明显的涩味,如果增加到4毫克/升,茶汤还会同时变得更苦。

(3) Calcium. When the calcium content in the tea soup reaches 2 mg / L, the tea soup will have obvious astringency. If it is increased to 4 mg / L, the tea soup will become more bitter at the same time.

(4)镁。当茶汤中镁的含量达到2毫克/升时,茶汤滋味变淡。

(4) Magnesium. When the content of magnesium in the tea soup reaches 2 mg / L, the taste of the tea soup becomes lighter.

(5)锰。含量达到0.1毫克/升时,就感到苦味明显增加,含量越高,苦味越明显。

(5) Manganese. When the content reached 0.1 mg / L, the bitterness increased obviously. The higher the content, the more obvious the bitter taste.

水的软硬度和各种矿物质对茶汤品质有什么影响?插图2

(6)铬。含量为0.1毫克/升时,苦涩味明显增加,含量越高越明显。

(6) Chromium. When the content was 0.1 mg / L, the bitterness and astringency increased obviously, and the higher the content, the more obvious.

(7)镍。含量达到0.1毫克/升时,茶汤产生酸味。

(7) Nickel. When the content reaches 0.1 mg / L, the tea soup will produce sour taste.

(8)银。含量达到0.3毫克/升时,有金属味产生。

(8) Silver. When the content reaches 0.3 mg / L, there is metal smell.

(9)锌。含量达到0.2毫克/升时,茶汤就会产生异味。

(9) Zinc. When the content reaches 0.2 mg / L, the tea soup will produce peculiar smell.

水的软硬度和各种矿物质对茶汤品质有什么影响?插图3

参照以上数值,茶友们在选择泡茶用水时,要先了解市面上各种矿泉水、纯净水的矿物质指标,买到优质的水,才能泡出纯正的茶汤。

Referring to the above values, tea friends should first understand the mineral indicators of various mineral water and purified water on the market when choosing the water for tea making, so as to buy high-quality water before brewing pure tea soup.

另外,水的软硬度也对茶汤品质有很重要的影响。如何判断自己买的水是硬水还是软水呢?一升水中含有氧化钙CaO 10毫克或者碳酸钙Ca(HCO₃)₂ 17.8毫克就称为一个硬度单位,0~10度是软水,10度以上就是硬水。

In addition, the soft hardness of water also has a very important impact on the quality of tea soup. How to judge whether the water you buy is hard water or soft water? A liter of water contains 10 mg of CaO or 17.8 mg of calcium carbonate Ca (HCO ₃₃₃₃₃₃₃₃₃₃₃₃₃₃₃₃₃₃₃₃₃.

水的硬度会影响水的pH值(酸碱度),pH值又会影响茶汤的色泽。当pH值大于5时,茶汤汤色加深;pH值达到7时,茶黄素就会自动氧化而损失。

The hardness of water will affect the pH value of water (PH), and pH value will affect the color of tea soup. When the pH value is higher than 5, the color of tea soup will deepen; when the pH value reaches 7, theaflavins will be oxidized automatically and lost.

水的软硬度和各种矿物质对茶汤品质有什么影响?插图4

水的硬度还会影响茶叶中有效成分的溶解度。在软水中,茶叶的有效成分溶解度高,所以茶味浓;硬水中含有较多的钙、镁离子,茶叶有效成分的溶解度低,所以茶味淡。

The hardness of water also affects the solubility of active components in tea. In soft water, the solubility of tea active components is high, so the tea taste is strong; hard water contains more calcium and magnesium ions, the solubility of tea effective components is low, so the tea taste is light.

所以,在泡茶时,优先选择软水,同时还要注意了解水中各种矿物质的含量。市面上销售的正规水,这类指标都可以查看到。只有选用优质的水,才能泡出最好的茶。

Therefore, when making tea, give priority to soft water and pay attention to the content of various minerals in the water. Market sales of regular water, such indicators can be seen. Only choose high quality water, can make the best tea.

未经允许不得转载:饮茶乎 » 水的软硬度和各种矿物质对茶汤品质有什么影响?

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