The quality of the water quality can directly affect the color of tea, sweet, flavour, especially for taste tea much more influence. The ancients pay great attention to the choice of use of tea.
(1) water to Ian and clean;
(2) live and clear fresh ancient book {tea in the record "record} springs and light, the spring qing qing and heavy"
(3) water to wisely; Containers to avoid sun clean, sunshine.
Modern advanced technology, health drink water quality standards and scientific
(1) sensory indexes: no more than 15 degrees chromaticity, turbidity can't more than five degrees, can not have peculiar smell, different color and visible to the naked eye content.
(2) chemical index: normal PH value of 6.5 ~ 8.5, the total hardness not higher than 25 degrees.
(3) fluoride can't more than 1.0 mg/litre, cyanide can't more than 0.05 mg/litre.
(4) bacteria in 1 ml water shall not be more than 100, coliform 1 premium in May not more than three.
Make tea water, general use natural water. The spring water, streams, and water source to, well, the best!!!!!
Tea is the choice of water
LiuYuCeng < < > > in tea in explicitly pointed out that, "the water in the river, and, in the well." next,
Generally speaking, natural water, and water is more peaceful, little impurity, high transparency, less pollution, water quality is the best. But, because the source and flows through different ways, so the dissolved content, salinity and hardness etc all have very big difference, so not all spring water is high quality. China claims to five MingQuan; Zhenjiang, no XiHui in cold mountain spring, suzhou, hangzhou tiger spring view sound springs and baotu spring-jinan.
Choose the tea water, must understand the water hardness and tea quality relationship. Natural water can be divided and soft water; water The amount of contained more calcium, magnesium ions water called water; Not only contain a small amount of calcium or magnesium ions, the water called soft water. If the water is hard by calcium hydrogen carbonate or hydrogen carbonate magnesium, called temporary water caused. Temporary boiling water, the bicarbonate, down into not sex, so that should become soft water carbonate. Peacetime use aluminum pot boil water, pot bottom sediment, the white is carbonate.
(A) the water hardness affect water PH value (PH), and PH value and effect colour and lustre tea. When PH is greater than 5 color, tea, PH value to deepen at 7 tea flavin will automatically oxidation and loss.
(B) the water hardness will influence the solubility of tea effective ingredients. Soft water contains other less effective ingredients of the solute tea, tea, so high solubility strong; And the amount of water contained more calcium and magnesium ions, tea effective ingredients, so the solubility of tea, low light. Like water content of iron ions high tea, will become dark brown this is tea polyphenols and iron role results. So make tea water to soft water, temporary water is preferred.
In natural water, the rain and snow water of soft water, and water, streams of water, JiangHeShui temporarily, part of groundwater water, distilled water to process for artificial the soft water.The knowledge of tea
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