The importance of water in tea

An ancient Chinese proverb says, water is the "mother of tea." And there's some truth about it as water makes up 99% of the cup of tea. The quality of the water with which the infusion is made is of great importance over the taste of the tea. A lot of the complaints about tea is that it's too bitter. This is most of the time because of water and not tea!

If it's a tea with additives or a bad tea, water can't help improve it. But tea water can help the complex synchronization of the chemical agents of polyphenols and tannins.

Polyphenols are components that subtly build the texture, astringency, body and taste of tea. They break down into catechins, teaflavins and tearubigins. Catechins contribute to the sweetness and tone of tea and the others to their strength. The tannins give it astringency.

The purpose of tea temperature and time is to regulate the flow and balance of all its components. Therefore, when you infuse a green tea at high temperature for a long time the tannins destroy the whole drink. It's all chemistry in action. Water affects tea and not the other way around. With experience, you can modulate the variables as you like, but the parameters are those set.

To get the best out of tea leaves, follow these simple tips:

  • 1. Use water that is neutral in terms of acidity and alkaline levels. Water usually has a neutral pH of 7, but sometimes tap water can be a little too alkaline or acidic for tea. In addition, tap water contains dissolved gases that may have odors or may have excess minerals, which can hide delicate flavors in the infusion of tea leaves. If you don't drink tap water normally, don't use it to make your tea. The best tea making options are:

    Bottled spring water :Do not confuse with mineral water, which is not suitable due to added minerals; it looks for spring water with a dissolved mineral salt content of up to 50 to 100 parts per million.

    Filtered tap water :Jars with portable water filters work well to filter unwanted odors and minerals in tap water. Change the filter as recommended.
  • 2. Heat the water to the best temperature depending on each tea. High for blacks, less high for greens. Oscillating between 76 and 105 oC. Green teas infused with almost boiling water can be unpleasantly bitter and blacks infused with low-hot water can be tasteless. If you don't have a variable temperature teapot, boil the water and let it rest in the kettle with the lid open for 5 minutes for white and yellow green teas, 3 minutes for oolong, and 2 minutes for pu'er and other darker teas.

  • 3.Avoid the temptation to infuse it longer than each type of tea requires. More time does not mean that it is stronger in taste, but often means more bitter. The average time is 3 to 5 minutes with black teas and a minute and a half in Japanese greens

  • 4.No use the microwave. Treat the microwave like a grave where the teas are going to die. The microwave does not boil water, creates nuclear points and leaves cold and excessively hot areas. This can cause excessive heating, loss of oxygen (causes the tea to become tasteless) and an accentuation of the taste of water impurities and cup material. Instead, the traditional kettle or cooking makes all the water evenly heated, from start to finish.

To get a good one you are worth following these tips and finally use a ceramic cup and enjoy your tea.

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