Did you know that the water you use when brewing a good cup of tea is almost more important than the tea itself? Water may seem like a simple, mundane thing, but it plays a complex and defining role in how tea develops. The best and most luxurious tea can taste terrible if you don't use the right water. In this masterclass, you will learn all about the importance of the right water quality and why choosing between low mineral and mineral water can make a big difference.
The Quality of Water
Water makes up more than 95% of your cup of tea, and the chemical composition of water affects the extraction of flavours from the tea leaves. Therefore, the quality of the water you use is as important as the tea itself. The main factors affecting water quality are:
Hardness of Water
The hardness of water is determined by the amount of dissolved minerals, such as calcium and magnesium. Hard water, which contains a lot of minerals, can weaken the taste of tea and sometimes give it a ‘metallic’ aftertaste. This is because the minerals can suppress the natural oils and flavours in the tea.
Soft water, containing little to no minerals, makes for a much purer tea, in which the flavours and aromas are fully appreciated. However, too soft water, such as distilled water, can again produce a flat or dull tea, as there is no mineral interaction.
The hardness of tap water, for example, can vary from place to place. Where your tea tastes great in one place, the same tea can suddenly taste very tart and different on the other side of the country. This is purely due to the hardness of the water you have used.
Chlorine and Other Impurities
Tap water often contains chlorine and other chemicals to make it safe to drink, but these substances can completely disrupt the subtle flavours of tea. Chlorine can give a bitter aftertaste, and other contaminants, such as metals or heavy substances, can negatively affect the aroma of your tea. Therefore, always use filtered water for brewing tea to avoid impurities and chemicals.
Mineral-rich vs mineral-poor water
While soft water is generally preferred, the ideal mineral content depends on the type of tea you brew. Mineral-poor water, such as spring water or filtered water, is ideal for delicate teas like green and white tea as it brings out the delicate aromas. Mineral-rich water may work better for stronger teas such as oolong or black tea, as the minerals support a more robust extraction of flavours.
The right water is important for brewing the perfect cup of tea. Whether you choose filtered water, mineral-poor spring water, or even mineral-rich water, the quality and temperature of the water will determine how good your tea tastes. Perfection in tea starts with something so seemingly simple
