Water sets the foundation for a delightful cup of tea. Tea producers and specialists recognise the crucial role water plays in unlocking the flavour potential of the tea leaves. When describing the distinct tastes and aromas of the teas, tea experts rely on tasting them with the right water, considering it a very important ingredient of the beverage. If you find that you are not fully experiencing the amazing flavours of your high-quality tea, it may be worth considering the water you are using for brewing. Bad water changes colour dramatically, leaves a cloudy film on the surface and brown rings inside the cup, makes the taste lifeless, flat and bitter, and gives a very unpleasant smell or no smell at all. How to avoid all that? Here are some important factors to consider.
Freshness
To achieve the best taste, it is important that you start with clean, fresh water every time you brew tea. Water that has been previously boiled may have lost some of its dissolved oxygen and may make the tea taste flat. Oxygen molecules help to extract the exquisite flavours from tea leaves. Additionally, repeated boiling can cause certain minerals and impurities to accumulate in the water and make it alkaline, which can have a negative effect on the taste of the tea. We strongly recommend boiling the exact amount of water you need.
pH level
pH is a measure of how acidic or alkaline your water is, which can influence the extraction of flavour compounds from tea leaves. Ideally, the pH for tea brewing should be around 7, which is neutral (the pH 6.5–7.5 is also acceptable). A pH of less than 7 (0–7) indicates acidity, which causes a sour and harsh taste. A pH of more than 7 (7–14) indicates alkalinity, making the tea bitter, unpleasant, metallic and soapy.
Filtered water
To make a good cup of tea, we need soft water with pH level 7. Hard water contains high levels of minerals such as calcium and magnesium. They cause limescale issues in our taps and kettles, stains on dishes and glassware, and spoil the pleasure of drinking tea. Soft water has a low concentration of dissolved minerals. Softening water can be done through various methods, including ion exchange in filter jugs or a reverse osmosis filter system installed under the sink in your kitchen. Reverse osmosis is a popular and proven practice for water treatment at home, in restaurants and hotels. It removes impurities from the water by forcing it through a membrane that allows the water molecules to pass through, and retains bigger molecules and contaminants. We should mention that unfiltered tap water can be very suitable for brewing tea, depending on how hard or soft the local water supply is. You just have to experiment.
Bottled water
Although it is common to use filtered tap water to make good tea, you can also use bottled water; spring water would work even better. It is important to check the mineral content, which may be too high for brewing tea and could therefore change the taste. Which bottled water is best for making tea also depends on personal preference and the tea you make. You should experiment to find the ideal one for yourself.
