Tea consumption continues to grow across the European Union, with more and more fans willing to pay for premium quality. For example, according to the German Tea Association, a tea lover in Germany consumes an average of 67.2 liters of tea per year. Yet while many invest in premium teas, few realize that a delicious and successful tea brew is about 60% dependent on the quality of the water used.
Today, tea lovers are much better informed when choosing their tea. With the wealth of information available online, they know what they want and understand why tea bags are not always a sustainable choice. However, most of them still neglect the importance of water choice. Many believe that simply steeping tea leaves in any water will produce a tasty and fragrant cup, like magic.
In many European countries, knowledge of tea remains behind that of wine or coffee. Mineral water is rarely seen as a key ingredient for brewing tea, but rather as a no-brainer, believed to be suitable for all types of tea. Most consumers won't notice a difference in taste unless comparing two teas brewed with different waters side by side. It is always advisable to use mineral water to prepare tea, as it is usually pure and retains its natural minerals.
Each water has a unique taste thanks to its mineral composition, which can influence the aroma, color and flavor of the infusion. Choosing the wrong water can easily spoil even the best loose leaf tea. We are not all water sommeliers with a sharp palate!
My advice: do not focus only on the TDS (Total Dissolved Solids) or pH of the water when choosing water for tea, but rather look for water low in calcium, sodium and magnesium. Sometimes water with a pH of 6.8 can be perfect for your tea. In the end, let taste and scent guide you!
Each enthusiast will need to test different waters, as availability varies by region. For example, in some Asian countries such as Japan, there is a wide variety of excellent quality mineral waters, while in Taiwan, bottled spring water is more commonly found, and imported mineral waters are rare. Another common challenge: misunderstanding the role of water filters. Each has its function, but they are not processing plants! Water filters cannot fundamentally change the composition of water. They can reduce chlorine and therefore remove unpleasant odors, but they do not really alter the mineral content.
To prepare tea, it is still preferable to use bottled mineral water if possible, and to only use filters if you have no other choice. In reality, the quality of tea depends not only on the leaves, but also on the water you use. By paying attention to the choice of water, everyone can enhance their tea experience. With a little care, each cup will reveal all the flavors and aromas that the best teas can offer.
Written by Daria Goncharenko
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