Tea is one of the most popular beverages consumed all over the world. While this drink has been enjoyed for centuries, tea consists of leaves or buds that are dried and then brewed with hot water to release its flavor and aroma. The type, amount, temperature, and mixing technique of a tea will all affect how specific flavors are revealed in the liquid and how it tastes overall.
The type of water that goes into the tea is just as important as the type of tea because it affects the flavor. If you make a cup of hot water and a cup of black tea, they will taste completely different depending on if they are made with filtered or unfiltered water. To know what kind to use, here is some helpful information.
Different water has different amounts of hardness and pH levels. Hardness measures the amount of calcium, magnesium, and iron in the water. A high amount of these minerals gives the water a higher pH level, which makes the water alkaline. Water that is not as hard as a lower pH level is acidic. You should use soft or neutral water with greens, white teas, and high-quality oolongs. Use semi-hard or hard water with blacks, pu-erhs, and other dark teas.
Water can also be polluted, which means that it has no minerals. This makes the water acidic, which harms green and white teas. For example, tap water is not recommended to make a cup of oolong tea. Clean water is best for making white, green, and black teas. Pure spring water is best for making high-quality oolongs.
When you boil water in your kettle or teapot, it gets hotter, and the temperature increases over time when you use high-quality tea leaves. The temperature of the water affects the quality of your tea. If you boil water, the water will cool down over time when it is in contact with cooler air or objects that absorb heat, resulting in a change of temperature. This is called thermal shock and can affect the taste of your tea. It is not recommended to use hot water for brewing green and white teas because these teas are sensitive to changes in temperature. Some people believe that steeping tea with hotter water hastens flavor development.
Water quality is affected by the surrounding environment so it can vary from place to place. Water with a high mineral content when it leaves the source is harder and better for tea, but when it travels through pipes or gathers dust, the water loses minerals and becomes acidic. This is why some people who use tap water add mineral water to counterbalance this. The type of mineral that is added depends on the source of the water, but carbon dioxide (CO2) is often used because it makes drinking water taste fresher.
Types of Tea Flavors
People can choose from many types of tea, each with distinctive flavors. As a result, a specific tea will have its unique flavor and makeup. Some common examples include:
Black tea
Black tea is made from the leaves of Camellia sinensis, which have been oxidized to varying degrees. This type of tea is available in several varieties, ranging from black to dark brown. By themselves, black teas are very mild and have a smooth flavor. Black teas typically have a strong tea aroma which can be used as an element in other recipes.
Black teas are less responsive to the pH balance in water than other teas. However, hard water will decrease black tea’s astringency and bitterness, while soft water will make black tea smoother with a sweeter taste. Black tea also pairs well with milk or lemon as natural soothers that are pH balanced and low in organic acid.
Flavored tea
Flavored teas are made from leaves that have been flavored with natural ingredients such as flower buds, leaves, fruits, or spices. These ingredients often give the tea a chocolate taste or fruity notes.
Tea has many “flavoring” additives, such as rose, cinnamon, vanilla, and lemon. Flavorings are made up of different chemical compounds with varied methods of production.
These additives have different pH levels, making them less stable than the natural flavorings found in tea. Flavored teas are more likely to change taste when exposed to hard water.
Green tea
Green tea refers to any leaf that has been steamed or partially dried. This method produces a stronger flavor and aroma than black or flavored teas. In addition to the moist environment, green tea also results in an abundance of caffeine due to increased chlorophyll in the leaves.
Compared to hard and soft waters, green teas are the most affected by water type. Soft water makes green teas smoother, sweeter, and less bitter. Hard water leaves green teas more bitter and astringent. Green teas with high organic acid content can handle the high mineral content in hard water.
White tea
White tea is made from the buds of Camellia Sinensis leaves that are gathered before the new growth begins. This variety has a very different appearance and texture than other tea types and results in a mild flavor that is even less oxidized than green tea.
White tea is the least affected by water type; it responds to pH balance and mineral content. Though iron in hard water will leave white tea tasting iron-saturated, boiling white tea will make it taste less like iron-saturated water. White tea can handle high pH levels and mineral content in hard water.
Oolong tea
Oolong teas are more partially oxidized than black, green, or white teas. Oolong teas are made either in a strip form or rolled by hand. These teas are partially oxidized but often have more flavor than other types of tea.
The best type of Oolong tea type is moderately complex water with a pH balance between 5.5 and 7.0 and low dissolved mineral content. This can be achieved by boiling soft or distilled water or by adding 1/8 teaspoon of salt to a pot of 9 cups of soft or distilled water.
A quick way to ensure that you are adding the correct amount of water and not too much water is to use a digital cup measurer. This will ensure consistency in the taste of your oolong tea.
Pu-erh tea
Pu-erh tea is a distinct variety made from pressed Yunnan large leaf arbor. The taste of pu-erh tea is often described as dryness, warmth, or dryness with a certain weight and oily texture.
Pu-erh is another type of tea that is less sensitive to water mineral content. According to the Chinese, brewing pu-erh at a pH balance between 4.5 and 5.5 will create the best taste for this prized tea. Low mineral content in your water can also help to make your brew more mellow, but it will not necessarily make your pu-erh taste bitter or astringent.
Rooibos Tea
Rooibos is a great choice for hard water regions due to its mellow flavor and complementary antioxidants that reduce the harsh effects of hard water. Rooibos is naturally acidic and requires less brewing time than black teas. The unique growing conditions in South Africa give the rooibos plant more antioxidants (50 times more) than green teas, making it the most antioxidant-rich tea in the world.
Rooibos, black and green teas are the most affected by water type, compared to hard and soft waters. Soft water makes rooibos smoother, sweeter, and less bitter. Hard water leaves rooibos tasting bitter and astringent. Rooibos can handle high pH levels and mineral content in hard water. Black tea is the least affected by water type.
Water Quality and Temperature
Water quality is the main factor that affects the overall taste of tea. While this may seem like a simple concept, there are many ways you can influence water quality. The general rule is that hotter water results in a more bitter or harsh taste, while cooler water will give your beverage a smoother flavor. Additionally, cold water results in a stronger aroma. There are several water options from which you can choose:
Hot water: Hot water is commonly known as boiling water. When you boil your hot tea, it will produce more of the basic chemical compounds that make up the flavor and aroma of the tea. The temperature is important because higher temperatures will speed up reactions in the leaves.
Cold water: Cold water is less acidic and results in a smoother taste due to less tannins in the leaves. The cold temperature also provides a strong aroma, making this water a great choice for brewing green teas.
Iced tea: Iced tea is often made at room temperature or cold water because hot water can result in over brewing the tea over time. Those who prefer their tea iced will keep it refrigerated until they are ready to consume it.
Water on the stove: Some people choose to let their water boil and then take it off the heat before adding their tea leaves. This way, you do not burn your leaves but instead, make them steep longer in water that is starting to cool down.
Water from a kettle: If you have a tea kettle, you can brew tea directly out of the kettle by placing your leaves inside. This option is especially useful if you are brewing multiple kinds of tea. If you choose this method, the water temperature should be appropriate for the tea you are brewing and not too hot or cold.
Bottled water: You can also use distilled or bottled water in your tea brewing. Again, you will want to keep the temperature of the water appropriate for the tea you are brewing
