In China's long history of tea culture, the Tea Classic is an indispensable classic for the study of the tea ceremony. The Tea Classic by Lu Yu not only details the types of tea, harvesting, production, tasting and other knowledge, but also has unique insights into the water used for tea brewing. In this article, we will discuss in depth the selection of water for tea brewing and how to select the most suitable water for tea brewing according to these principles.
The Philosophy of Water in The Book of Tea
Lu Yu mentioned in The Classic of Tea that water is the mother of tea and that good water enhances the aroma and flavor of tea. He believed that the choice of water had a crucial impact on the quality of tea. In The Classic of Tea, Lu Yu categorized water into several grades, with mountain spring water being the best, followed by river water, and then well water.
Mountain spring water:
Mountain spring water is highly prized for its purity, sweetness and activity. Often coming from deep forests, mountain spring water is naturally filtered through rocks and soil, and is rich in minerals that significantly enhance the aroma and flavor of tea.
River water:
Although river water is not as pure as mountain spring water, the flowing nature of the water keeps it somewhat fresh and vigorous. According to Lu Yu, river water is suitable for brewing some teas that require strong hydrodynamic power, such as Tieguanyin.
Well water:
Well water comes from deep underground and is usually cooler and more consistent. Although well water may contain more minerals, with proper treatment, it can be good water for making tea.
Water Choices for Modern Living
In modern life, we may not have ready access to the ideal water source described in the Tea Sutra. However, we can draw on its principles and choose water that is close to nature, pure and active. For example, use filtered purified water or mineral water, which can provide a pure taste similar to mountain spring water.
In addition, modern technology also provides us with more choices. Devices such as water purifiers and water softeners can further improve the quality of water and make it more suitable for making tea.
The effect of water quality on tea
The softness, purity and mineral content of the water will affect the final quality of the tea. Hard water contains more calcium and magnesium ions, which may affect the aroma and flavor of the tea. Soft water, on the other hand, is more suitable for brewing tea as it releases the aroma and flavor in the tea leaves better.
The purity of the water is also important. Impurities and off-flavors in the water will directly affect the quality of the tea. Therefore, choosing pure water is the key to making good tea.
reach a verdict
The selection of water for making tea in The Tea Sutra still serves as an important guide for us today. While we may not be able to exactly replicate the environment in which the ancients brewed their tea, by understanding its principles, we can find the most suitable water for brewing tea in our modern lives.
Remember, making tea is not only a skill, it is a pleasure. Choose good water, make a good cup of tea and enjoy a good time.
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