泡茶用水对白茶口感的影响
How Water Quality Affects White Tea Taste
水是茶的载体，水质直接决定白茶口感。最佳选择：优质天然矿泉水（TDS 50-150mg/L），矿物质适中不夺茶味。次优：纯净水/蒸馏水——干净但缺少矿物质支撑，汤感偏薄，可加微量矿盐改善。不推荐：自来水——氯气严重破坏茶香和口感，如必须使用需静置24小时除氯或安装活性炭滤芯。TDS过高(>300)的硬水会使茶汤发暗、滋味发涩。茶界共识：'水为茶之母'，好水泡普通茶好喝，差水泡好茶浪费。
Water is the vehicle for tea; quality directly determines taste. Best: quality natural mineral water (TDS 50-150 mg/L), moderate minerals that don't overpower tea flavor. Second best: purified/distilled water—clean but lacking mineral support, yielding thin mouthfeel; add a pinch of mineral salt to improve. Not recommended: tap water—chlorine severely damages tea aroma and taste; if necessary, let stand 24 hours to dechlorinate or use activated carbon filter. Hard water (TDS >300) makes liquor dark and astringent. Tea consensus: 'Water is tea's mother'—good water makes average tea taste great; bad water wastes good tea.
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