Water Quality

The ancient tea sage Lu Yu devoted an entire section of the Cha Jing to water selection, ranking mountain spring water first, river water second, and well water third. Modern understanding confirms his intuition: mineral content directly influences extraction. Soft water (low mineral content) extracts catechins and amino acids more efficiently, producing brighter, more aromatic cups. Hard water rich in calcium and magnesium buffers acidity and binds with polyphenols, producing a flatter, less vibrant brew and often leaving a chalky film. Ideal brewing water contains 50-150 ppm total dissolved solids with a slightly acidic to neutral pH of 6.5-7.5. Chlorine and chloramine, common in municipal water, should be removed through carbon filtration or boiling, as they introduce off-flavors and react with tea compounds. Distilled or reverse-osmosis water, while pure, lacks the trace minerals that help carry flavor, producing a flat, lifeless cup. Many serious tea enthusiasts use targeted mineral recipes to create ideal brewing water from a distilled base.