Wednesday, January 09, 2008
Posted by 醉茶生 at 08:46 AM |
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Tea Related
Whisky drinkers will often add a small amount of water to their whisky because it brings out the flavours of the drink, and dedicated afficionados will tell you that only water from the same springs used to make the whisky ought to be used. There are whisky bars in Scotland that will serve you a small pitcher of spring water with your whisky and, if appropriate, will also be able to provide you with peated water.
The quality of tea brewed is critically affected by the quality of the water used to brew it. Just as Laphroaig is given its distinctive flavour from peat springs on Islay, Lóngjǐng 龍井 green tea is said to be best made with water from Hǔpáoquán 虎跑湶 in Hángzhōu 杭州. The author of the Tea Classic, Lù Yǔ 陸羽, considered water from mountain springs to be the most suited for making tea, river water to be second and well water to be the worst. The Taiwanese will ascend mountains not just for the view, but will also take with them a set of porcelain and a small stove to enjoy tea made from water drawn directly from the mountain springs.
The boiling of water is a minor art. Boiling water for too long makes it “old” (老水) and tea made with this water will taste flat and characterless (unfortunately true of most office hot water dispensers). Many teas require water that is not boiling but cooler (most oolongs take water at 90–95ºC; most green teas 80ºC or less), but the opposite fault is to use water that is too cool (said in Chinese to be too “young” 嫩水); “young” water is not able to release the full flavour from the tea leaves, so the tea does not achieve its full potential and tastes insipid. Water temperature may be judged by eye using a clear glass kettle: bubbles the size of prawn eyes 蝦眼 means the water is warm enough for green tea; bubbles the size of crab eyes 蟹眼 means the water is warm enough for oolong tea, and bubbles the size of fish eyes 魚眼 means the water is hot enough for black tea.
