Everyone says, “Tea is delicious, Drinking Tea is great!” But when you try to Brew it yourself, it often falls short of expectations! The taste of “good tea” can be hard to achieve, and the benefits of “drinking tea” are even harder to appreciate.

In fact, the main reason your tea doesn't taste as good as it could is because brewing tea is a meticulous process with many small details to consider, and the water used for brewing is the most crucial element!

To enjoy a truly delicious cup of tea, the quality of the water plays a significant role.

Experts in the field know that “mountain water is best, river water comes second, and well water is the least desirable.”

01. Mountain Spring Water

Mountain spring water is the best choice for brewing tea!

The reason is that mountain spring water contains the highest levels of minerals. It is a living water that flows from the mountains after natural precipitation seeps through the soil and rocks, eventually emerging at a lower elevation.

After passing through layers of filtration, impurities are removed, and as it flows through the soil and rock, it absorbs minerals. The water is rich in oxygen and minerals, making it the highest quality option.

While it might not be practical to find a spring in the mountains and brew tea there, we can use bottled mineral water as a substitute. Mineral water has a high mineral content and can rival mountain spring water.

02. River Water

River water also qualifies as living water.

It is formed by natural rainfall and flows continuously, with high oxygen content and some minerals, though less than spring water. It may not be as clean as spring water, but it is still a decent choice.

However, due to pollution concerns, it's not advisable to directly scoop river water for drinking. Tap water, which is essentially filtered river or underground water, is a better option after it has been treated to remove harmful substances and sterilized with high temperatures.

03. Well Water

Well water ranks lowest in quality because it is stagnant.

A well fills up primarily after rain and acts more like a reservoir. Stagnant water has low oxygen levels and is prone to bacterial growth. Minerals settle over time, making well water the least suitable for brewing tea.

Knowing how to select the right water for brewing tea is just the beginning! To ensure a great-tasting cup, having high-quality tea is key! Here are two exceptional teas that are highly regarded by tea farmers and often reserved for their own consumption:

Yuanhe Song Maojian

This tea is called Yuanhe Song Maojian, a green tea. It is actually Xinyang Maojian!

Xinyang Maojian enjoys worldwide fame and is considered a supreme tea. Its taste, appearance, and nutritional value are unparalleled.

However, the more famous the tea, the higher the price. This particular Xinyang Maojian comes from the core production area of Xinyang but is from a lesser-known brand, making it reasonably priced and offering excellent value for money.

The dry leaves have a light green color and stand upright in the cup when brewed.

The aroma is subtle when dry but becomes rich and intense once brewed. The flavor is fresh and smooth, leaving a lasting aftertaste. It quenches thirst and leaves a noticeable sweetness in the mouth after swallowing.

Huoshan Huangya

Huoshan Huangya is a specialty of Huoshan County, Anhui Province, and is classified as a Yellow Tea.

Yellow tea differs from green tea only in its additional “yellowing” process, but this results in a very different taste experience.

The dry leaves resemble sparrow tongues, full and plump, elongated and oval-shaped, with a fresh green aroma.

Once brewed, the tea has a bright yellow color and a mellow taste. While it lacks the freshness of green tea, it excels in depth and the richness of its flavor compared to ordinary green teas.

The aroma is fresh and rich, with notes of chestnuts. There is a pleasant aftertaste after swallowing the tea.

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