Why Water Quality Matters in Tea Brewing

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Tea may be a leaf, but your cup is mostly water—over 98%, in fact. That means the water you use doesn’t just carry the flavor, it shapes it. Choosing clean, neutral water is one of the simplest ways to dramatically improve your tea experience.

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What’s the Problem with Tap Water?

Most municipal tap water contains:

• Chlorine or chloramine – added for sanitation, but can leave a chemical or “pool-like” taste

• Hard minerals – such as calcium or magnesium, which can make tea taste flat, dull, or overly astringent

• Metallic residue or pipe buildup – especially in older buildings, which can introduce odd flavors

These can overwhelm delicate teas, mute complexity, and even change the color of the brew.

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What Kind of Water Is Best?

• Filtered water – using a home filter or pitcher removes chlorine and reduces harsh minerals

• Spring water (low-mineral) – light and neutral, ideal for high-end or subtle teas

• Avoid distilled or reverse osmosis water without mineral balance—they can make tea taste lifeless due to lack of structure.

 

💡 Tip for Better Tea:

If your tea tastes oddly bitter or muddy despite good technique, try brewing it again with filtered or bottled spring water. You may be surprised how much cleaner and more vibrant it becomes.