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Pure Water and Fine Tea

Tea originated in China 5,000 years ago and the selection and preparation of tea has been transformed into a health and spiritual art that is emerging as part of this process.

Tea drinkers around the world often follow standard instructions for brewing or brewing tea and the brewing method is often as important as the first choice of tea. For many tea lovers, drinking tea is a calming and spiritual part of their day. Brewing a good cup of tea brings out the tension for many and has a definite sense of comfort.

It is true that since 99% of tea is water, better water makes better tea and water is very important in the final preparation of tea. Making tea can be difficult or easy. For many tea lovers the brewing process is the most important aspect of tea that culminates in the preparation of a satisfying drink and a way of life. Good teas are very much influenced by the way the water is made.

The best water for making the best tea is low in salt, free of additives and high in oxygen.

Benefits of Water and Tea for Cooking

The taste of tea requires good tasting water. A simple test is that if the water tastes good on its own, the next brewed tea will also taste good. Because a brewed cup of tea is usually water, the quality of the water is often as important as the quality of the tea leaves. The water must be free of impurities and salts and have enough air for the tea to taste good. Also, there are additional factors that can affect the taste of the infusion. These include the temperature of the water, the salinity of the water used and the maintenance of sufficient oxygen in the water.

If one is using tap water, filtration is often required. Many tap water suppliers use chlorine to kill bacteria and chlorine in the tap water combined with salts and chemicals that can affect the taste of the tea and the health of the tea drinker. A brewer will want to remove chlorine and other chemicals as well as sediment from the water. It’s a good idea to check the composition of your tap water on the EPA or AMWA website. There are also often local water monitoring data available.

For example, chlorinated tap water spoils the taste of tea. No matter how skillful the preparation or how impressive the tea, bad water will make a bad cup of tea.

Water Temperature

Many experts recommend not to boil water for a long time or to re-boil water that has already been used. The more water boils, the more carbon dioxide is released from the water. When water is boiled, the air evaporates, and the flavor is lost.

Good cold water is important. In areas where tap water is not available, use bottled or filtered water that does not contain contaminants. Do not use hot tap water. If only tap water is available, run the water until it’s cold and you have a chance to aerate and aerate.

Good tap water, with salt and other contaminants, even if it is very cold, should not be avoided because its chemicals produce unwanted aromas and flavors that spoil the flavor of the tea.

Salty – Soft vs. Hard Water

So-called “hard” water contains a lot of dissolved minerals, especially calcium and magnesium. This salt accumulates in the water, spoils the taste and aroma of the tea and accumulates in teapots and infusers. Tea brewed with pure, unsalted water produces a mild flavor and a crisp texture that tastes good.

Hard water can also affect the appearance of tea by making it dark and dark. Hard water often results in an undesirable chalky taste and can also reduce the beauty of the tea brewing process by bleaching the color of the leaves.

Bottled water with high salt content has the same effect on tea as hard water, especially if the bottled water does not contain the necessary oxygen.

Oxygen and Water

Oxygen plays an important role in brewing because it helps produce the best quality tea. As a result, one must use water that has oxygen (full of oxygen). Aeration is especially important in making good tea.

Avoid re-boiling the water as previously boiled water will have lost most of the dissolved oxygen that is needed to bring out the flavor of the tea. Always use fresh, unboiled water to increase the oxygenation of the alcohol.

Water Quality, Sanitation and Taste for Tea Drinkers in the United States

In the past, in China, much attention was paid to providing the best quality water from a reliable source. Chinese emperors chose preserved royal springs to be used in tea making and created special messengers who would ensure freshness and supply. This process has been repeated throughout history and in other tea drinking regions of the world. Providing water was an important part of the tea ceremony.

In the United States the use of clean water is also important for proper cooking, but water usually comes from one of three sources: city water, spring and salt water, and bottled water.

Municipal water is the main source of water supply and is regulated by standards set by the Environmental Protection Agency. It is important to note that the EPA Regulations do not eliminate the presence of harmful salts in water but only place an upper limit on the presence of contaminants. Additionally, chlorine is often added to municipal water to kill bacteria, but this chlorine has an unpleasant taste.

Spring and well water is a major source of water in rural areas but is unregulated and subject to significant organic, chemical and human contamination. Individual wells and springs must be tested to determine the source and extent of contamination.

Bottled water is great for making delicious tea but care should be taken to know where the bottled water comes from. Bottled water from springs can be contaminated while salt water often contains minerals that seriously damage the good tasting tea. Among the various sources of bottled water, only purified water is good for making a good tasting tea.

Purified water means that all salts and contaminants are filtered and removed from the water using a purification process but that is the first step. In order to make tea, the purified water must also be aerated to ensure the best taste. Only companies that use extensive filtration, purification and oxygenation processes should be considered as a reliable source of quality tea. For more information on purified water visit http://www.ElementH2O.com

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