A cup of tea contains 99% of water. Good table water is a great asset for tea brewing and it should be odorless, tasteless, colorless, and should be free from chemical and biological contamination. water for brewing tea should be in the PH of 6.5-8.5.
Studies have shown
that the type of water used for brewing tea, especially those from the plant
Camellia sinensis (green tea, black tea, oolong tea, white tea) affects
greatly the sensory properties of green tea and also mildly for black tea when
using tap water for brewing tea. Also, when tea was brewed with deionized water
it results in greater extraction of bitter catechins and double
Epigallocatechin gallate (EGCG) in tea.
Water can affect the color,
taste, flavor, and overall quality of tea during brewing. Tea leaves have gone
through much intensive labor during production and can be ruined by improper
brewing caused by bad water due to its delicate nature.
Chlorinated water,
desalinated water, or water that has been severally boiled are not good enough
for brewing tea and should not be used. A contaminated teapot can affect your
enjoyment of good tea as much as using bad water. Water for brewing tea should
be free from calcium and magnesium, these minerals cause TEA CREAM and TEA
SCUM.
Tea cream is a reaction
between caffeine and tea flavanols that results in precipitate matters which
occurs when the tea cools down. Tea scum is a film that is composed of calcium,
hydrogen carbonates, and other organic materials that form on the surface of
the tea.
Tea drinkers who drink tea
for its health benefits should source for a more purified water source such as
spring water, bottled or deionized water for brewing tea.
