Pure Water and Fine Tea
Tea originated in China 5,000 years ago and the selection and brewing of tea has been refined to an art health and spiritual aspects in the new process. Experienced tea drinkers throughout the world generally follow established guidelines for infusion or brewing of tea and the infusion process is often as important as the first selection of teas. For many tea enthusiasts, brewing tea, the relaxing and spiritual conditions of his time. A cup of tea press tea taste to many tensions and has a certain comfort. It is a fact that since 99% of tea is water, better water makes better tea and water is crucial to the final outcome of tea preparation. Brewing tea can be simple or complex. For many tea lovers making process is an important part of the tea experience that culminates in the preparation of a drink and a satisfying lifestyle. teas are especially sensitive to the nature of water for infusion. The best water for tea preparation for success is low mineral, free of contamination and additives and high oxygen content. Water quality and brewed tea Good tasting tea requires water of good taste. A simple test is that if the water tastes good by itself, the resulting brewed tea will also be a good flavor. Because a brewed cup of tea is mostly water, water quality is often as important as the quality of tea leaves. The water should be free of contaminants and minerals and contain enough oxygen to enhance the natural flavor of tea. In addition, a number of other factors that affect the taste of the infusion. These include water temperature, the mineral content of water used and the continued presence of sufficient oxygen in the water. If you use tap water, filtration is often necessary. Many providers of tap water with chlorine to kill bacteria and chlorine in tap water combined with mineral and chemical deposits can significantly affect tea taste and overall health of the drinker of tea. The brewer is to remove chlorine and other chemicals and sediments from water. The best thing is to check the composition of tap water on EPA or AMwA websites. Often there is also evidence of local quality analysis of water available. Chlorinated tap water, for example, destroys the flavor of tea. No matter how skillful the preparation or spectacular the tea, bad water will make a bad cup of tea. Water temperature Most experts recommend that one never boil water for a prolonged period or re-boil a previously used supply. The longer the water boils, the more oxygen that is driven out of the water. When water is boiled, oxygen evaporates, and the unique flavor of the beer is lost. . The cold freshwater is important. In areas with poor tap water, use bottled or filtered water free of contaminants. Never use water from the hot water tap. If you only have running water, run water until cool and has a chance to aerate and infuse oxygen. Poor quality tap water, which includes the contents of minerals and other contaminants, even if it is cold, should be avoided since its chemical treatment gives flavors and odors which interfere with the delicate aromatics of tea. Mineral Content - Soft vs. Hard Water Water described as "hard" is rich in dissolved minerals, especially calcium and magnesium. These minerals accumulate in the water, adversely affecting the taste and clarity of the tea and accumulate in teapots and bowls. Teas flavored with pure water containing no minerals produce a crisp flavor and a light beer that is aesthetically pleasing. Hard water can also affect the appearance of tea that is dark and cloudy. Hard water often results in undesirable taste and limestone can also reduce the aesthetic part of the process of making tea by the bleaching of leaf color. high mineral bottled water has a negative impact on tea as hard water particularly when bottled water contains no oxygen important. Oxygen and water Oxygen plays an important role in brewing because it helps to release the best flavors of tea. Consequently, the use of water is aerated (full of oxygen). It is well established that the presence of oxygen in water is necessary to maximize the flavor of tea. Aeration is particularly important when brewing fine teas. Avoid re-heating water because previously boiled water has lost much of its dissolved oxygen, which is important to enhance the flavor of tea Always use freshly drawn water that has not been boiled to maximize the oxygen content of the infusion . Water quality, purity and taste of tea drinkers in the U.S. Historically, China has paid great attention to the provision of high quality water from a reliable source. The emperors of China appointed royal springs reserved for making tea and developed special messengers that ensure the freshness and availability of supply. This procedure has been repeated throughout history and in other areas of the world drink tea. The water supply is an integral part of the tea experience. In the United States using a source of pure water is also essential for brewing itself, but the water supply generally comes form one of three sources: Drinking water, spring water and wells and bottled water. Municipal water is the predominant form of water supply and is controlled by the rules set by the Environmental Protection Agency. It is important to note that EPA regulations do not eliminate the presence of harmful minerals from water but merely set an upper limit for the presence of contaminants. In addition, chlorine is often added to municipal water to kill bacteria but this chlorine has a different undesirable flavor. The water source and thus are an important source of water in rural areas, but is not regulated and subject to serious contamination of biological resources, chemical and human sources. Individual wells and springs must be tested to determine the origin and level of contamination. Bottled water is best flavored tea, but care must be taken to determine the source of water in the bottle. Bottled water from springs is subject to contamination of mineral water often contains minerals that are most detrimental to the taste of tea. Among the different sources of bottled water as purified water is best for the taste of tea. Purified water means that all minerals and contaminants are filtered and removed from the water through a purification process, but this is only the first step. For the purposes of brew water purifies you must also be infused with oxygen to ensure the best taste. Only companies that use a multi-step process of filtration, purification and oxygenation should be considered a reliable source for good beer tasting fine tea.
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Filed under Chinese Slimming Tea Suppliers by on Aug 18th, 2010. 
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