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The distilled water or the pure mineral spring green teas pour the delicacy to pay attention to very much


provenance:People netDate Added:2005-11-02
The green tea pours the green tea on the color, joss-stick, flavor, stressing the light green brightness, subtle fragrance, great.In the six greatest teas, the green tea pour, see simple, in fact and very test the time.Because green tea not through ferment, keep the tea fresh and delicate, have the deviation slightly while pour, make the tea bubble old and stuffy and familiar easily, the dreary aroma bluntness of the tea soup is muddy.In addition, is most abundant because of the green tea species again, each tea, because of shape, tight knot degree and old and delicate degree of fresh leaf dissimilarity, the water temperature that pour, time and methods all have the difference, so have no many fulfillments, afraiding of the hard bubble good one cup green tea. ( A) use the water The fluid matter can affect the quality of the tea soup directly, the ancients is once cloud" the tea hair in water, eight cents of tea, meet very its water, the tea is as well very ÒÓ ;Eight cents of water, meet very its tea, the tea is only eight cent".I am personal to think, the fluid matter is count for much to the taste of the tea soup, the color joss-stick pours to return at the next in order.Use slightly bad of water, even pour the oolong tea, also feel unbearable on drink. The tea book of the ancients, mostly in point of use the water.So-called" landscape up, in river water, well water next" etc., eventually however is to request the water sweet but , live but new.Pure speak theoretically from science, the deliquescence degree of the color and luster and tea valid composition of the degree of hardness direct influence tea soup of the water, the degree of hardness is high, then color Huang is brown but the flavor is thin, serious meeting the flavor with the result that flavor bitterness.In addition, the inferior water not only can't a good tea, use the born and serious dirt of water over a long period of time, but also will damage the tea vessel.So make tea with the water, should be a soft water or temporarily hard water. Generally speaking, take spring as good, the clean river water river the water river water is may also, the well water then wants to see the underground headwaters and then talks about.As for rain water and snow water, nowadays heavy pollution of the environment, afraided of the nobody to dare to drink.I am by myself the water that make tea to use, mostly mineral spring.Local water, my iner common use farmer the mountain spring, tiny take the spring pure and sweet.The water of the tea art building, also use the mineral spring or distilled waters more, those depend on the alongside aqueous place of mountain, then can draw to take the top of hill spring, if the tiger of Hangzhou runs the water, the spring of the white cloud mountain of Guangzhou.The general family uses the water that the water machine filters the empress, also can use unwillingly. Any tea pour, being depend on in personal experience very much.This text also provides some customary and in general use methods and some of viewpoint only, practicing long, everybody has own insight and methods, how steep good tea, that is also a different people, different views.
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