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Does the Water Used to Make Tea Really Impact its Taste and Health Benefits?


Does the Water Used to Make Tea Really Impact its Taste and Health Benefits?
Does the Water Used to Make Tea Really Impact its Taste and Health Benefits?


Tea is one of the world's most popular beverages, consumed by billions globally. But did you know that the quality of water used in tea preparation can drastically affect its flavour and health benefits? In this blog, we’ll explore how different types of water (such as tap, filtered, or bottled) can play a role in transforming your cup of tea into something truly special.


When it comes to tea brewing, not all water is created equal. The minerals, pH levels, and other chemical compounds present in different types of water will significantly influence your cup’s taste and overall benefits. For example, some waters are naturally hard - with high levels of minerals like calcium, iron, and magnesium - while others are softer.


Hard water is best used for robust teas such as black or oolong varieties, as the high mineral content can help to bring out their full flavour profiles. On the other hand, softer waters tend to be better for green, white, and herbal teas since they draw out more delicate flavours.


When it comes to health benefits, there’s evidence that suggests hard water can increase the amount of antioxidants present in tea. It’s also been suggested that soft water may contain fewer contaminants and pollutants than tap or filtered water so it may be safer to drink overall. However, further research is needed before any firm conclusions can be made. Overall, it’s clear that the type of water you use for tea-making can have a significant impact on flavour and health benefits.


While tap or filtered water might be convenient and readily available, making the switch to bottled spring or mineral water may make your next cup of tea even more delicious! Remember to experiment with different types of waters to find out which works best for each variety of tea. Happy brewing!



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