Pure Water and Fine Tea
Tea originated in China 5,000 years ago and the selection and preparation of tea has been perfected the art with health and spiritual aspects emerging as part of the process.
Experienced tea drinkers throughout the world generally follow established guidelines for infusion or brewing of tea and the infusion process is often as important as the initial selection of tea. For many tea enthusiasts, brewing tea is the most relaxing and spiritual aspects of their day. A beer tasting good cup of tea releases tensions for many and has a definite comforting effect.
It 'a fact that 99% of tea is water, better water makes better tea and water is crucial for the final outcome of tea. The preparation of tea can be complex or simple. For many tea enthusiasts the brewing process is an important part of tea experience that culminates in the preparation of a drink and a satisfying way of life. Teas are especially sensitive to the nature of water for infusion.
The best water for successful tea infusion is low in mineral content, free of contamination and additives and high oxygen content.
Water quality and making tea
Good tasting tea requires good tasting water. A simple test is that if the water tastes good by itself, the tea is produced will also have a good flavor. Because a cup of tea is produced mostly water, the water quality is often as important as the quality of tea leaves. Water must be free of contaminants and minerals and contain enough oxygen to enhance the natural flavor of tea. Also, there are a number of other factors that influence the taste of the infusion. These include water temperature, the mineral content of water used and the continued presence of a sufficient amount of oxygen in the water.
If you use tap water, filtration is often required. Many tap water suppliers use chlorine to kill bacteria and chlorine in tap water combined with mineral and chemical deposits can significantly affect the taste of tea and the general health of the drinker of tea. The brewer will want to remove chlorine and other chemicals, and sediment from water. It is best to check the composition of tap water on EPA or AMWA websites. Often there are also local water quality analysis available.
Chlorinated tap water for example destroys the flavor of tea. No matter how skillful the preparation or spectacular the tea, bad water will make a bad cup of tea.
Water temperature
Most experts recommend never having a boil water for a prolonged period or re-boil a previously used supply. More than the water boils, the more oxygen that is driven out of the water. When the water boils, oxygen evaporates, and the fresh taste of beer is lost. .
Cold fresh water is important. In areas with poor tap water, use bottled or filtered water that is free of contaminants. Never use tap water for hot water. If only tap water is available, run the water until it is cold and has the ability to aerate and infuse oxygen.
Poor quality of tap water, which contains the contents of minerals and other contaminants, even though it is very cold, should be avoided since its chemical treatment imparts undesirable flavors and odors which interfere with the delicate aromas of tea.
Mineral Content – Soft vs. Hard Water
Water described as "hard" is high in dissolved minerals, especially calcium and magnesium. These minerals accumulate in the water, affecting the taste and clarity of the tea and accumulate in teapots and tea. Tea made from pure water containing no minerals produce a crisp flavor and a clear brew that is aesthetically pleasing.
Hard water can also affect the appearance of tea, making it dark and murky. Hard water often results in an undesirable chalky taste and can also reduce the aesthetic part of the process of making tea by bleaching the color of the leaves.
High content of bottled mineral water has the same negative impact on tea as hard water particularly when bottled water does not include significant oxygen.
Oxygen and water
Oxygen plays an important role in brewing because it helps to release the best flavors of tea. As a result, you must use water that is aerated (full of oxygen). It is well established that the presence of oxygen in water is needed to maximize the flavor of tea. Aeration is particularly important when tea beer end.
Avoid re-heating water because previously boiled water will have lost much of its dissolved oxygen, which is important to highlight the flavor of tea, always use water fresh from the cow that has not previously been boiled to maximize the content oxygen in beer.
Water quality, purity and taste for Tea Drinkers in the United States
Historically, in China, great attention has been given to the provision of high quality water from a reliable source. The emperors of China appointed royal springs reserved for use in making tea and developed special messengers that ensure the freshness and availability of supply. This procedure was repeated throughout history and in other areas of drinking tea in the world. Water supply has been an integral part of the tea.
In the United States using a supply of pure water is also critical to proper brewing but the water supply generally comes form one of three sources: Municipal water, spring and well water and bottled water.
Municipal water is the predominant form of water supply and is controlled by standards set by the Environmental Protection Agency. It 'important to note that EPA regulations do not eliminate the presence of harmful minerals from water but merely set upper limits on the presence of contaminants. Also, chlorine is often added to municipal water to kill bacteria but this chlorine has a taste very undesirable.
Spring and well water are a major source of water in rural areas, but is not regulated and subject to serious contamination from organic, chemical and human sources. Individual wells and springs must be tested to determine the origin and the level of contamination.
Bottled water is the best for making tea flavor, but care must be taken to determine the source of bottled water. Bottled water sources are subject to contamination while mineral water often contains minerals that are most harmful to tea tasting good. Different sources of bottled water only purified water is better for making tea tasting good.
Purified water means that all minerals and contaminants are filtered and removed from the water with a purification process, but that is only the first step. In the preparation of tea purified water should be infused with oxygen to ensure the best flavor. Only companies that use a multi step process of filtration, purification and oxygenation should be considered as a reliable source for the preparation of good tasting fine tea.
