However, obtaining hill water can be a challenging task, leading many to resort to tap water. To improve the quality of tap water for tea brewing, two methods are commonly recommended. Firstly, allowing tap water to stand in a container for 24 hours facilitates the dissipation of chlorine, a chemical commonly found in tap water. Alternatively, boiling tap water and then letting it stand uncovered for 5 minutes enables chlorine to evaporate, thus enhancing its suitability for brewing tea.
While distilled water boasts exceptional purity, its artificial softness renders it less than ideal for tea brewing. The ideal water temperature for brewing varies according to the type of tea being prepared. Lower temperatures ranging from 70 to 80°C are suitable for delicate green teas such as Long Jing or yellow teas, while medium temperatures between 80 and 90°C are appropriate for white teas, red teas, or Oolongs. On the other hand, higher temperatures, typically between 90 and 100°C, are preferable for teas like Tie Guan Yin, Pu'er, or Shui Xian.
Understanding the significance of water temperature is essential, as it can significantly impact the flavor profile of the brewed tea. Lower temperatures tend to enhance the delicate flavors of young tea leaves, whereas higher temperatures are more adept at extracting the complexities inherent in mature tea leaves.
Traditionally, Chinese tea was classified based on its place of origin or destination. However, contemporary categorization has shifted its focus towards manufacturing methods, reflecting the evolving landscape of tea production and consumption. This shift underscores the dynamic nature of tea culture and the ongoing exploration of its diverse dimensions.
Water and Tea Brewing
