Tea and Water

There are many people who say that the tea drunk in Britain is delicious. Is it a problem of feeling? Answer is in water. Any drinks of the influence of the water used as materials are large. Tea is also as important for what kind of water is used and that which is as tea leaves.

Water is divided into hard water and soft water by the quantity of the mineral contained. A mineral shows calcium and magnesium here. The "hardness" often written to mineral water here will be explained. How to determine hardness by a country differs. Japan and the United States define as hardness what transposed the quantity of calcium and magnesium to the amount of calcium carbonate. If hardness is high hard water it will become soft water if small.

Europe is classified into hard water and Japan is classified into soft water. Therefore, even if it uses the same tea leaves, the flavor of the done tea is different in Britain and Japan. Calcium combines hard water with tannin, the color of tea becomes black, and an astringent taste and a scent become mild. On the contrary, there is the astringent taste of tannin in soft water, it remains as it is, and a color also serves as thinning. Probably, it is good to use properly by liking of those who drink, since it cannot decide that which is good.

Next, there is the question can I use tap water? If tap water removes bleaching powder, the tea also with delicious tap water will be brewed. Therefore, in the case of tap water, it becomes the point to take out water with sufficient vigor from a faucet, and to include much oxygen. Since the quantity of oxygen is insufficient when using mineral water, after opening, it is good to often shake.

Moreover, there are tips also in how to boil water. It is important after all that oxygen is fully contained. Underwater oxygen will be lost if it is made to boil completely.

Probably, it is good to stop fire, when air bubbles become larger and larger while boiling water, and the surface waves violently.

Conclusion

Tap water

When using tap water, in order to include as much oxygen as possible, water is taken out with sufficient vigor from a faucet.

Fresh water

The water in a kettle and a pot has little quantity of oxygen. It is better not to use for tea the water neglected for 5 hours or more.

Mineral water

Since oxygen is hardly contained, the mineral water immediately after opening takes in oxygen by often shaking and making air touched.

Thus, only water is not observed, either the back of tea is what deep. Since I live in Japan, I have not drunk tea using hard water. I purchase mineral water shortly and think that I will brew tea. The taste of the tea which is different also in when will surely be able to be enjoyed. I would like to drink tea!