Choosing the right water for brewing tea results in a clear, bright brew with a lingering sweetness; choosing the wrong water overwhelms the aroma, making even the finest tea taste like leaves boiled in plain water. Many people believe that "soft water = good tea water," but the key isn't hardness, but rather the types and proportions of mineral ions in the water-especially the synergistic effect of calcium, magnesium, and potassium, and whether it contains natural active selenium. Selenium isn't a flavoring agent, but a trace element naturally carried by spring water as it flows through rock strata and is infused with selenium-rich mineral veins. It doesn't change the taste, but rather makes the water more vibrant and stable, better supporting the release of tea polyphenols and amino acids when brewing tea.
Brewing a cup of pre-Qingming Longjing tea with selenium-rich natural spring water produces a first infusion that is as clear as spring water, with a delicate and lingering aroma; the second infusion gradually develops a richer flavor, with a subtle sweetness in the throat, without any suffocation. When brewing aged Pu'er tea, the water boils steadily, the tea soup is oily and clings to the cup, bitterness is gently enveloped, and quickly transforms into a refreshing sensation.
