Zhang Yuan’s “Tea Record” says: “Tea is the god of water, water is the body of tea, non-true water does not show its god, non-refined tea where to peep its body.” The impact of water quality on the quality of tea soup, there are four main elements: PH value, GH value, TDS value, oxygen content.

It is the acidity of water, PH value = 7 water is neutral, PH value <7 is acidic, PH value >7 is alkaline. The color, aroma and quality of the tea broth are all affected by the PH value.

The stability of catechins in tea broth is related to acidity and alkalinity, the smaller the PH value is, the more stable the catechins are; while in an alkaline environment, the catechins in tea broth will be oxidized to form a series of oxidation products, such as orange-yellow theaflavins, brown-red thearubigins, and dark-brown theaflavins, etc., and the polyphenol oxidation products already in the tea broth will be further oxidized, thus changing the color of the tea broth.

According to the test, with the same green tea, because of the different PH value of the water used to make tea, the soup color performance is not the same, the stronger the alkaline, the greater the change in the soup color, with a PH value of slightly less than 7, the green tea soup color is often green and bright, PH value > 7, the soup color was orange-red, PH value of more than 9, the soup color was dark red, PH value of more than 11 when it was a dark brown.

When the pH value is <7, acidic water can inhibit the oxidation of tea polyphenols, maintain the activity of aromatic substances in tea leaves, and make the aroma of tea soup fresh and high. When the PH value > 7, alkaline water will accelerate the oxidation of tea polyphenols, the aroma is weakened, and the aroma of the tea broth is relatively low.

Tea polyphenols, amino acids, caffeine and soluble sugar make up the main flavor components of tea broth. Acidity and alkalinity of tea polyphenols, amino acid leaching has a significant impact, the lower the pH value of the water, the freshness of the tea soup and astringency is stronger; water is alkaline, polyphenols produce an oxidation reaction, the tea tea soup astringency weakened, the appearance of stale taste, the soup feeling soft.

Generally speaking. Water PH value of 5.5-7.5 weakly alkaline water, weakly acidic water or neutral water, can better reflect the color, aroma, taste and rhyme of tea, is the ideal water for tea brewing. pH value of 5.5-6.5 for green tea, yellow tea, white tea, tea broth will be more translucent, fresh and crisp sense of stronger; PH value of 6.5-7.5 for black tea, green tea, black tea, tea broth, mellowness and sweetness of the tea. The mellowness and sweetness of the tea broth will be more prominent.

Different tea has its own better water quality, in understanding the main factors affecting water quality and its mechanism on the basis of the principle of “according to the tea with water”, according to the quality characteristics of different teas, without destroying the quality of its main flavor under the premise of the selection of different water to adjust the flavor of the tea broth to adapt to the different needs of the tasting. The tea soup flavor can be adjusted through the selection of different water quality to meet different tasting needs without destroying its main flavor quality.

Such as fragrant green tea can generally choose pure water, distilled water, etc., more reflective of the tea’s elegant, refreshing style; and floral green tea can generally choose “three low” natural spring water, mineral water, in order to enhance the richness of the tea broth floral. Different tea water quality will form a different tea flavor, so when choosing the type of water there is bound to be “different from person to person” results. If some people like the natural flavor of tea, you can choose pure water, distilled water; some people like the rich aroma and mellow flavor of tea, you can choose low to medium TDS value of natural spring water, mineral water brewing.

A good cup of tea cannot be separated from water and tea ware. After careful picking and careful production of dry tea, the essence of nature between heaven and earth and the spirit of cohesion in the leaves, and the use of suitable water when brewing and ware, giving the tea a second life, rejuvenation.