The way in which a tea is prepared significantly influences the organoleptic characteristics of the infusion which is obtained. In this process, the choice of water plays a fundamental role.
The water for the preparation of a good tea should not be too alkaline because this causes the oxidation of the polyphenols contained in the tea and the consequent precipitation, with the result of producing an infusion flat and devoid of flavor, should not have a high content of iron, copper and other metals, as this tends to make the infusion darker altering the taste of tea.
Water is the mother of tea, teapot his father and fire his teacher.
Already Tang Lu Yu, the most important character in the history of tea of all time in his famous Cha Jing pointed out that the quality of the water can affect the taste of the tea. The characteristics and the temperature of the water, its quantity relative to the weight of the tea, the infusion time and the type of instruments used are the factors to be taken into consideration to better prepare any type of tea.
The first consideration suggested by Lu Yu is never to use water that has rested or stagnant: the best water for tea should always be fresh and current.
For this reason, the best water of which each of us has in our home is the current that comes from the tap, as long as it has good chemical and organoleptic quality.
How to recognize then a good tap water suitable for the preparation of tea?
Taken first and foremost a cup of cold water from the tap, smell and taste it: first of all must not have any unpleasant odors or flavors, and these would be strasmited to the infusion of the tea ruining aromas and taste. In particular, the excessive presence of chlorine – added to water for hygienic reasons – will alter the organoleptic quality of the infusion of tea.
Although the hardness of the water – that is, the concentration of ions of calcium and magnesium affect the color and taste of the tea making it more bitter, so it is better to avoid the use of hard water.
We want to remember also that the water distributed by public water systems, is strictly controlled and treated to make it hygienically safe. However, the treatments used and the distribution problems, such as switching the tubes until your tap water could enrich foreign substances of chemical and organic nature should be properly filtered.
In consideration of the above, the best water for tea preparation is always the current of the tap, but this water may not be suitable for the preparation of tea due to bad quality chemical, physical and organoleptic characteristics. A good solution is therefore represented by the use of installations of filtering water devices which significantly reduce chlorine, metals, hardness, solids and organic chemical nature.
How can we have available water we want?
Equipped with the device for household use for the treatment of drinking water WAS system with reverse osmosis filtration and adjusting the bypass valve can get YOUR WATER.
The importance of water in the preparation of tea can be now well understood with a simple practical test, it is sufficient to prepare with bottled mineral water, tap water and filtered tap water the same type of tea, taken from the same package in equal quantities, with the same type of cup or teapot (JC recommends the porcelains CATBRIYUR) and with the same time of infusion.
Compare the three infusions of tea evaluating the color, transparency, clarity, quality of the aromas and taste.
In a moment, the answer will be clear.