Choose the right natural good water! Tea and coffee can be made sweeter

Outsider! Outsider! There is a difference in the taste of water! Bottled water sold in supermarkets or markets will vary depending on the source and range of water. Among them, the sweet natural water shared by both coffee makers and coffee makers can perfectly show the characteristics of coffee and tea! It's amazing! (courtesy of Water supplies)

With nearly 20 years of experience in the coffee field, the source of coffee coffee has been regarded as the biggest focus of life. Lin Shih-yuan says that the taste of water is sweet and delicate, and some of them may taste golden because of the water source. As for the secret of making a good cup of coffee, he thinks that different water will give different taste to the coffee. Lin Shih-yuan has found in past experience that Taiwanese like to use soft and tasty taste, so the use of "natural sweet mineral water" will be very important.

Lin Jianyuan pointed out that if you drink the natural spring water from a few protected water sources in Taiwan, you can feel the clear sweetness of the taste just by using it alone. The coffee brewed with it not only feels rich and delicious as a whole, but also feels the coffee flavor reverberate in the nose after use, and then a slight sweet, bitter and sweet taste is put in the mouth. Perfect display of coffee should have a special taste and personality!

The research tea industry, which has been in the field for nearly 40 years, also said that if you want to make a good tea, if you use the spring water, you can feel the sweetness and taste of the tea. With it, you can feel the sweetness and taste of the tea, the color of the tea is golden, the fragrance of the tea is elegant and mild, and the softness of the tea can be felt from the tip of the tongue immediately after the entrance. The sweet tea kickbacks in the right place perfectly show the taste of the tea ceremony!

Luo Wenhe said that the spring water is in line with the standard of CNS natural spring water and contains natural mineral minerals, so it can interact with the tea production. the tea tea extracted from the tea has less dry taste and is replaced by the sweet taste of the tea, but he also reminds that if the mineral content is too high, it will aggravate the sense of tea and make the tea lose its nature, so it can add points to the tea if it is suitable for natural spring water. [this article is courtesy of Water Resources]

Source: (mid-time power station)

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