We, as teaist, are enriched with tea doctrine from such an extensive investigation into water for brewing tea. It seems many of the ancient masters understood more of the essential importance of water than most of us do in the modern world.
Tea mainly consists of water and structure of the water is of paramount importance. All water is not created equal. Water directly affects the flavor, aromatics, and colour characteristics of tea infusion. Even the highest quality tea leaf cannot yield its delicate flavour if the water used to steep it is contaminated with chemicals and distorted with abnormal vibrational energy. Chlorine and other toxic chemicals are routinely added to public water supplies throughout the world today; mercury, lead, cadmium and hundreds of other poisons are dumped into the water system by corporate industry. In some parts of Australia water is rendered even more hazardous, and potentially debilitating, with the addition of fluoride, which is a poisonous waste product of the aluminium industry. This means that if you prepare your tea with water drawn from such contaminated public water supplies you may be shortening your lifespan faster than your tea is prolonging it.
Scientists studying the health and longevity of many of the world's oldest and healthiest people discovered the secret lay in the structure of the water they drank everyday. Tap water from water treatment plants use basic filtration and chlorine to remove microbes and contaminants from our polluted water. This process kills most of the germs and bacteria, but also destroys water's life giving properties. Such treated water is neither tasty nor good for health due to the strong ionic pull that distorts water's healthful crystalline structure.
Are you drinking tap water and using it to make tea ?
Filter your water! You won't regret it and your tea will taste better too! Do some research and invest in a home filtration system if you haven't already got one. This is what I use: http://www.zazenessentialwater.com.au/
Benefits of drinking filtered alkaline mineral water
The ideal water for brewing tea is spring water with a natural mineral content that's neither too hard nor too soft. If using bottle water look for one with a pH of 7 and TDS (total dissolved solids) of 30 PPM (parts per million) or below and the tea will award your expended efforts. For the ultimate experience the great masters suggested using water obtained from stalactite springs or even better, using the local high mountain spring water which contains similar mineral composition to that which tea trees receive their nourishment.
Heating the water is one of the most crucial steps in tea preparation. Therefore, achieving the correct water temperature is crucial in order to fully develop the essence of tea without spoiling the tea by overheating or over boiling the water. In Chinese Tea Art, great discussion about boiling water can add to the delight of preparing tea, since it is still important to recognise the stages of boiling water. The Masters of the past used poetic imagery to describe the sound and appearance of heating and boiling the water. Repeated in tea poems and tea texts, the distinguished five stages of tea water as the boiling point approached; "shrimp eyes", first micro bubbles that start to appear on the surface of the kettle, "crab eyes", the secondary, larger bubbles, then "fish eyes", followed by "string of pearls", and finally "dead water or old man water".
The saying "a watched kettle never boils" has more bearing here. The higher the oxygen content the better, as we know from admonitions never to over boil water, as this will deplete the oxygen.
Most tea experts recommend to get the water just to the point of boiling; "fish eyes". Water releases oxygen as it boils, so by leaving the pot on for a rolling boil, compromises the final taste.
What has been established through historical records, is that the degree of boil and thus water temperature depends on personal preference, the type and quality of tea, brewing method, and brewing vessel. My preference with high quality tea is to use higher water temperatures for steeping to release the true essence and character of teas. For this reason my preferred vessel for brewing is porcelain. As porcelain retains the heat, using high temperatures and short steeping times accentuates the fragrant aromatics in each cup.
Vibrational Energy (Hado)
Perhaps one of the greatest discoveries of our time is understanding how little we know about water. This discovery has lead to researchers around the world to conduct studies to unlock water's secrets. One of the greatest discoveries was from Dr Masaru Emoto. Emoto's research has visually captured the structure of water at the moment of freezing. Through high-speed photography he has proven the hypothesis that the direct consequences of destructive thoughts and the thoughts of love and gratitude affect the formation of water crystals and structure of water. The revelation that our thoughts can influence water has profound implications for our health and the well being of the planet. "Water shows different shapes of ice crystals depending on the information it has received". Water is sensitive to a subtle form of vibrational energy called Hado. It is this form of energy that affects the structure of water and the shape in which the water crystals form. Hado translates to "wave fluctuation" or subtle vibrational energy that exists in the universe.
All existing things contain a vibrational quality. This energy is often positive or negative and is easily transmitted to other existing things. The thought "You fool" carries its own vibrational energy, which the water absorbs and displays as deformed crystals when frozen. On the other hand, when the water has been exposed to positive thoughts, beautiful crystals are formed that reflect the positive Hado. Hado, as you can see, is integrally woven into the implications of water's response to information. Dr Emoto's numerous experiments aimed at finding the word that cleansed the water most powerfully have shown its not just one word but a combination of two - love and gratitude. This shows that the way tea tastes can be affected by the intrinsic vibration we resonate with. This aspect of alchemy is no doubt the reason why drinking tea made by an accomplished master of tea such as LuYu was a cherished tradition in ancient China.
I could write endlessly about the topic of water and researching this post has certainly enriched my understanding on this mysterious phenomenon. Not only have I learned better ways to improve my tea making skills but more importantly "our health is truly dependent on the quality and quantity of the water we drink".
FORTY-SIX REASONS WHY YOUR BODY NEEDS WATER EVERY DAY