Little Paper: Experiment on Water Affecting Tea

Beyond the Brewing: 
Unveiling the Intricate Lingering Between Tea and Water

ABSTRACT

This essay explores the essential relationship between tea and water, highlighting their cultural significance and scientific underpinnings. It discusses the historical context of tea drinking in China, where water quality greatly impacts the flavor and aroma of tea. Through an experiment involving various bottled waters and Pu’er tea, the essay demonstrates how different water types influence the brewing process and overall taste. Findings show that specific mineral waters enhanced the tea experience more than anticipated, challenging the notion that mineral water is unsuitable for tea. The essay emphasizes that the relationship between tea and water extends beyond material consumption. By understanding these elements, we gain deeper insights into the significance of tea culture and its lasting impact on society. Overall, this study invites a renewed appreciation for the art of tea preparation and the vital role of water in shaping that experience. 

这篇文章探讨了茶与水之间的基本关系，强调它们的文化意义和科学基础。文章讨论了中国饮茶的历史背景，指出水质对茶的味道和香气有很大影响。通过一个涉及各种瓶装水及冲泡普洱茶的实验，本文展示了不同水质如何影响冲泡过程和整体味道。研究结果表明，特定的矿泉水比预期更能提升茶的享受，挑战了矿泉水不适合冲泡茶的观念。文章强调，茶与水的关系超出了物质消费层面。通过理解这些要素，我们能够更深入地认识到茶文化的重要性及其对社会的持久影响。总体而言，这项初步研究启发人们重新审视茶艺的艺术以及水在塑造这一体验中的重要角色。

THE CULTURAL BACKGROUND OF TEA& WATER

Tea and water have a profound connection within Chinese culture. The tea culture has a long-standing history. The encounter of tea and water is not merely a simplistic tea-brewing process; rather, it represents a cultural inheritance and a spiritual sustenance. The integration of tea and water symbolizes harmony and tranquility, reflecting the Chinese people's attitude towards life and their pursuit.

1. WATER IS THE MONTH OF TEA 

The cultural background of tea and water plays an extremely important role in Chinese tea culture. Ancient people believed that "water is the mother of tea," and the quality of water directly affects the fragrance and taste of tea. In "Mencius's Study Notes" by Dafu Zhang, a Ming Dynasty literary figure, it is stated that "the essence of tea must be expressed through water. With eight-tenths of tea, if it meets with ten-tenths of water, the tea will be ten-tenths; with eight-tenths of water, if it is tried with ten-tenths of tea, the tea will only be eight-tenths." This sentence profoundly reveals the decisive influence of water on the quality of tea.

The tea culture of China has a long history, dating back to the Shennong era when tea was mainly used for medicinal and culinary purposes. In the Tang Dynasty, Lu Yu's "The Classic of Tea" laid an important foundation for the development of tea culture. In the Song Dynasty, the tea brewing techniques were improved, and the quality of water was taken into consideration. In the Ming and Qing dynasties, the types of tea and the tea-making techniques became more diverse, and the tea brewing techniques further developed.

Water plays a crucial role in tea culture, not only affecting the quality of tea but also reflecting China's deep cultural heritage and people's understanding and respect for nature ‌.

2. THE HISTORICAL CONTEXT OF TEA AND WATER 

In Tea Classics written by LuYu Tang, “As for the water, spring water is the best, river water is second, and well water is the worst." The reason why he had this rank is that in ancient times, the spring water was the purest water that was clean and sweet. He also emphasized that if we use river water, we should go farther places where rare people go while using the relatively safe well water that most people are drinking. The history of tea can be traced back several thousand years, since Qing emperor Qing Huiwang conquered Sichuan in 316BC, tea drinking started and water is an indispensable element in tea culture. As tea leaves unfurl in boiling water and the water gradually changes color, this process is not only a physical transformation but also a cultural inheritance and evolution. The historical background of tea and water showcases humanity's pursuit of a better life and its reverence for nature.

From the period of Shennong, tea was mainly used for medicine and food. In the Tang Dynasty, Lu Yu's Tea Classic laid an important foundation for the development of tea culture. In the Song Dynasty, tea brewing techniques were improved, attention to water quality began to be paid, and tea fighting became a fashion. During the Ming and Qing dynasties, the types of tea and the techniques of tea making became more abundant and diversified, and the skills of tea making were further developed

3. THE SCIENTIFIC PRINCIPLES OF TEA AND WATER

From a scientific perspective, the interaction between tea and water involves chemical and physical changes. Chemical components within tea leaves are released under the influence of water, forming tea infusions. Water temperature, duration, and the type of tea all impact the taste and quality of the tea. Scientific research indicates that an appropriate water temperature and brewing time can maximize the extraction of beneficial components from tea leaves, thereby brewing a superior cup of tea.

Tea is rich in tea polyphenols, amino acids, and other components, with antioxidant and anti-inflammatory effects, which can help regulate the human body's water balance, so as to play a better thirst-quenching effect. Additionally, the sugar and organic acids in tea can stimulate the secretion of salivary glands, increase the sense of moisture in the mouth, and relieve thirst. Minerals such as potassium, sodium, and magnesium in tea replenish electrolytes lost during sweating and help maintain water balance.

When tea leaves are placed in water, a series of changes occur. Initially, the appearance of tea leaves becomes soft and swollen, and the color gradually changes. Secondly, soluble substances in tea such as tea polyphenols, caffeine, amino acids, etc. are dissolved in water, giving the tea a specific taste and aroma. Furthermore, the tea polyphenols in tea will oxidize with oxygen in the air to produce theaflavins, thearubins, and other pigments, affecting the color, aroma, and taste of tea

Under normal conditions, water is a colorless and odorless liquid. The density of water is greatest at 4°C, and its freezing point and boiling point under standard conditions are 0°C and 100°C, respectively. Water can undergo three states of change. Water can react with certain metal oxides to form alkalis, such as calcium oxide reacting with water to form calcium hydroxide. It can also react with certain non-metal oxides to form acids, such as carbon dioxide reacting with water to form carbonic acid. Water can generate hydrogen and oxygen under the condition of electricity.

Water is the mother of tea. There are seven factors that can influence the flavor of tea. The impact of different waters on tea taste mainly lies in the water hardness, PH value, oxygen content, chlorine, water temperature, purity, and freshness of the water. 

The hardness of Water: Hard water contains more calcium and magnesium ions, which can affect the solubility of effective components such as tea polyphenols in tea leaves, resulting in a poorer taste of tea infusion and possibly some less desirable flavors. Soft water, on the other hand, does not have this problem. It is easier for the components in tea leaves to dissolve, making the taste of tea more pure and authentic.

PH Value of Water: Ideally, the water used for brewing tea should be slightly acidic, with a PH value of around 6 to 7.

Oxygen Content of Water: Boiling water releases some oxygen, and the presence of oxygen can be helpful for the taste of tea.

Chlorinated Water: In general, tap water is treated with chlorine to kill bacteria in the water, but the taste and smell of chlorine can affect the taste of tea.

Water Temperature: Different types of tea require different water temperatures to bring out their best flavors. For example, green tea is usually brewed with water around 85°C, while black tea requires boiling water to fully extract its aroma.

In summary, choosing the appropriate water quality and tea brewing method can significantly enhance the taste and quality of tea.‌

4.    THE PRACTICAL APPLICATIONS OF TEA AND WATER 

In daily life, tea and water have wide-ranging applications. There is a vast variety of tea types, and different teas are suitable for different brewing methods and water temperatures. For instance, green tea is suitable for brewing with water at approximately 80°C, while black tea is appropriate for brewing with boiling water. Mastering the ratio and temperature of tea and water can result in a delicious cup of tea.

I selected 11 commercially available bottled water, covering five water types: distilled water, mineral water, purified water, mountain spring water, and tea water. Nine water brands --- Ebon, Nongfu Spring, Master Kong, Voss, Evian, 5100, Watsons, Aikua, and Wahaha.  The other tea master and I attended this experiment, which took two days in total. 

Brew 2020 Spring Raw Pu’er MangFei from Lincang Yunnan and ripe Pu’er Qizi Tea from Menghai Xishuang Banna respectively. The steeping temperature is 100 ℃, and for each water out of four tea infusions; The steeping time is 8-10 seconds. Then referred to the 4S Pu’er Tasting Method to compare the aroma, color, and taste and took photos. 

The experimental record of each type of water after brewing is as follows:

TDS(Total Dissolved Solids): It is an important indicator of the purity of bottled water. The lower the TDS value, the less dissolved solid substances in the water, indicating a purer water quality; on the contrary, the higher the TDS value, the more dissolved solid substances in the water, which may contain more minerals.

CONCLUSION

In conclusion, after comparing 11 kinds of bottled water, the result is not what we expected before, many people say that mineral water is not suitable for tea, however in this experiment like VOSS’s performance is very good, Aikua has obvious burnt sweet aroma. Cheap Master Kong drinking water is more drinkable than Master Kong boiled water. The reason why 5100 Tibetan glacier water and Evian mineral water taste salty is that the TDS value of both is very high, so the tea soup is cloudy. Just because a certain kind of tea or a certain kind of tea, we should not draw some arbitrary conclusions about the encounter between tea and water. Sometimes the weather and mood are different, and so are the feelings. 

Overall, this experience is interesting and enriching, and I look forward to experiencing different dialogues in different situations in my life. the relationship between tea and water is not simply a material combination; it is a cultural inheritance, a historical testimony, and a scientific exploration. They have profound connections and significance at multiple levels, such as culture, history, and science.