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) 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) Aluminum. When the aluminum content of tea soup reaches 0.2 mg / L, the bitterness of tea soup will be more obvious.
(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) Magnesium. When the content of magnesium in the tea soup reaches 2 mg / L, the taste of the tea soup becomes lighter.
(5) Manganese. When the content reached 0.1 mg / L, the bitterness increased obviously. The higher the content, the more obvious the bitter taste.
(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) Nickel. When the content reaches 0.1 mg / L, the tea soup will produce sour taste.
(8) Silver. When the content reaches 0.3 mg / L, there is metal smell.
(9) Zinc. When the content reaches 0.2 mg / L, the tea soup will produce peculiar smell.
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.
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.
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.
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.