Category: Education

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.

In the life cycle of any tea, there comes a time when its flavour diminishes, so that it is no longer as pleasant to drink. This deterioration can be strongly influenced by the storage conditions. After the tea’s production is complete and it is considered ready for consumption, the biochemical changes in it continue. The extent of these changes varies depending on the type and quality of the tea’s raw materials. While some teas lose flavour, freshness and depth over time (green tea, some black teas, yellow tea, balled jade oolong), others can improve with ageing (dark and roasted oolongs, white tea, some black teas, pu’er).

Every tea seller indicates the best-before date on the tea packaging to guarantee the product’s quality. However, it is important to note that high-quality teas do not “expire” after the specified date, but start losing their optimal flavour. If you follow some basic guidelines, you can extend the shelf life of your tea.

Packaging

Tea should be stored in an airtight container, away from moisture, light, heat and strong odours. If your tea comes in resealable packaging, make sure to seal it tightly after each use to prevent air from getting in. If not, transfer the tea to an airtight container to protect it from moisture and air exposure. Oxygen leads to further oxidation, while moisture destroys it completely and causes the development of harmful molds. The packaging should not be transparent unless you store the tea in a dark room.

Temperature and Humidity

Tea should be stored in a cool and dry environment. High temperatures can cause the tea leaves to dry out, which impairs the flavour and freshness. Some producers recommend storing their teas in a freezer or refrigerator, where they develop even more complex tastes, amazing aromas, and extend their shelf life. In this case, the container should be as tight as possible. Tea is hygroscopic and absorbs moisture or smells easily. Avoid keeping tea near kitchen appliances or in areas with fluctuating temperatures, such as near ovens or windows.

The method of brewing tea differs according to the specific tea and cultural practices. Western and Eastern methods of brewing tea differ greatly. Good teas deserve perfect brewing, while poor tea preparation will cause bad experiences and disappointment. That is why you need a few basics so as not to spoil your relationship with this delicious drink.

Any reliable tea supplier will give you their guidance on how to get the best out of the tea leaf, although everyone should experiment according to their personal preferences. If you prefer strong teas, increase the water temperature, the amount of dry tea, or the brewing time. If you prefer delicate teas, use a lower water temperature, a smaller amount of dry leaves, or a shorter infusion time.

A tea specialist’s recommendations on the package are based not only on generally recognised rules, but also on thorough tea tastings that reveal many of the nuances of a particular tea. The cultivar, growing conditions, processing methods and the skills of the tea master all contribute to the final product. By analysing these factors, a tea connoisseur can determine the best brewing method for each tea, ensuring that it reaches its full potential.

How to brew a teapot of good tea (Western style)

• Measure out the right amount of dry tea leaves.
• Heat fresh, filtered water to the right temperature.
• Preheat your teapot with hot water; discard the water.
• Put the measured amount of tea leaves into the teapot.
• Brew the tea with the right amount of water at the right temperature.
• Set the timer.
• When the time is up, pour every last drop of tea from the teapot into your cup.

 

The quality of the tea

Choose a high-quality tea that is more complex and deeper in flavour. It brings out different notes, ranging from floral and fruity to earthy and nutty. The taste lingers on the palate, allowing you to savour it long after you have finished your cup. The less broken the leaf is, the more flavours it preserves. Infuse your teas several times: most loose leaf teas are crafted for multiple infusions and often start developing their full flavour during the second or third steeping.

 

The right water

Water plays an essential part in making your cup of high-quality tea perfect. It can spoil everything, or it can bring out the best flavours of your tea leaves. The water for tea should be fresh, soft, filtered and with a neutral pH level, neither acidic nor alkaline. Avoid using reboiled water – it loses oxygen and changes the composition, which leads to flat, bitter and unpleasant taste in the tea. It is ideal to install a water filter under the sink, which provides the cleanest and softest water.

 

The right water temperature

Different types of tea require different water temperatures. Use a thermometer or kettle with temperature control to ensure accuracy. You can experiment by adding cold filtered water to the boiling water to cool it down. In this case, use a thermometer the first few times to set the right temperature. 

There is no unique guideline for the infusion of teas. Even within one category, each tea is brewed in its own way. In general, green teas need cooler water of 75–80°C, except for some Japanese teas, which require 40–60°C. White teas can be brewed at 80 to 90°C, oolongs at 80–95°C, depending on the level of oxidation. Black teas and pu’er teas are brewed at 95–100°C, although there are exceptions, e.g. Darjeeling First Flush black tea should be brewed at max. 85°C.

 

The appropriate leaf-to-water ratio

Water plays an essential part in making your cup of high-quality tea perfect. It can spoil everything, or it can bring out the best flavours of your tea leaves. The water for tea should be fresh, soft, filtered and with a neutral pH level, neither acidic nor alkaline. Avoid using reboiled water – it loses oxygen and changes the composition, which leads to flat, bitter and unpleasant taste in the tea. It is ideal to install a water filter under the sink, which provides the cleanest and softest water.

 

Infusion time

Use the timer to control the intensity of the infusion. Once the steeping time is over, pour your tea to the last drop into a cup or remove the tea leaves from the teapot to stop the infusion process and avoid unpleasant bitterness and strong astringency. The brewing time depends heavily on the type of tea and also on your preferences. We recommend following the tea supplier’s instructions as a basis, but experiment to make your own ideal cup of tea.

Loose leaf tea is the best way to enjoy its fantastic flavours. Teabags cannot offer you such a broad choice of aromas and tastes. To select and enjoy the tea, you should develop a relationship with this amazing drink. Take your time to examine the leaves, inhale their fragrance and appreciate their texture. These simple actions will bring you closer to the authentic world of tea and a better understanding of its nature.

Why choose loose leaf tea over teabags?

Quality and choice

Loose leaf tea is undoubtedly of higher quality. Teabags often consist of small particles of lower-grade tea. Some teas are impossible to fit into a teabag without breaking them. Consequently, it limits your choice. The smaller the particle is, the more flavours it loses while being processed, and the less you experience in your cup.

 

More space, more flavour

Loose leaf tea needs space to unfold and release all its amazing flavours. In a teapot, the leaves have enough room to expand. Water comes into contact with more surface area of the leaves, resulting in a flavourful cup.

Health benefits

Tea is very rich in antioxidants, minerals and vitamins. Using loose leaf tea allows the leaves to float freely in the water for better saturation and extraction of these nutrients. By contrast, the paper or nylon of the teabag prevents the leaves from unfolding and getting the full extraction into the cup.

Sustainability

Loose leaf tea reduces waste: the tea leaves are fully compostable, whereas even biodegradable plant-based teabags have to be industrially recycled. It takes a long time for them to naturally decompose, and the speed depends on certain environmental conditions, such as soil, temperature, etc. You can minimise the garbage that goes to landfills: plastic, paper tags, staples, strings, etc., and save the natural resources used to make them.

Richer experience

Loose leaf tea gives you the opportunity to control the steeping process as well. You can adjust the quantity of tea leaves and steeping time according to your preferences, allowing yourself to extract the desired flavours from the tea. A teabag restricts you from experimenting and in this way will never suit your current mood.

Enjoy the moment

Loose leaf tea allows you to take a much-needed break from your hectic life and treat yourself to a few minutes of pleasure while brewing a cup. It is a pure delight to watch the leaves turn from quirky shapes of darker colours into beautiful leaves of an endless palette of shades. Treat yourself with this simple joy!