The main reason why ancient people used snow water to brew tea is because snow water has the characteristics of purity, clarity, and sweetness, which make it an ideal choice for brewing tea. Snow water was regarded as a “heavenly spring” by ancient people, with the effect of clearing heat and detoxifying, increasing the aroma of tea soup, and improving the taste and quality of tea.
According to the Compendium of Materia Medica, snow has the effect of clearing heat and detoxifying. During the Ming Dynasty, Tu Long referred to snow as a heavenly spring in his book “Cha Jian”, believing that the sweetness of snow water can enhance the aroma of tea when brewed.
Modern people rarely use snow water to make tea, mainly because of severe air pollution. If 100% cleanliness cannot be guaranteed during snowfall, pollutants will remain in the snow layer, causing certain harm to the body. In addition, modern people have a fast pace of life and find it difficult to calm down and enjoy this ancient way of drinking tea.
The benefits of brewing tea with mountain spring water for the human body include: 1. Mountain spring water contains a high amount of elements such as silicic acid, calcium, and magnesium, which can promote the growth and development of bones and teeth, promote bone calcification, and prevent osteoporosis. 2. It helps to improve the health of cardiovascular and cerebrovascular systems, and the silicon in mountain spring water has a certain effect on preventing aortic sclerosis. 3. The lithium and bromine elements contained in mountain spring water have a regulatory effect on the activity of the central nervous system, and have a calming and calming effect on emotions. 4. Long term consumption of mountain spring water can also supplement the trace elements needed by the human body, which is helpful in enhancing immune function and delaying aging. The above are the benefits of brewing tea with mountain spring water for the human body, but it should be noted that the mountain spring water must be boiled before brewing tea to prevent bacteria from being present in the mountain spring water, which can affect health if consumed.
When brewing tea, the taste of purified water and mineral water may differ. Purified water, due to its absence of impurities and odors, can fully reflect the original aroma of tea leaves. The minerals contained in mineral water will react chemically with the components in tea leaves, making the taste of the tea more rich.
Brewing tea with well water
If the water quality is good, the hardness is moderate, and it is sweet, after appropriate treatment, good tea can also be brewed.
Different teas paired with different water can stimulate more nutrients in tea leaves
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