About the right water for tea preparation
The right water plays a significant role in tea preparation. Here are three essential facts about the right water for your tea preparation:
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Freshness and oxygen content: Use fresh, cold water whenever possible, as repeatedly boiled water loses its oxygen content. This can impair the flavor of the tea, as oxygen plays a role in the extraction of flavors.
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Water quality and filtration: Water quality is crucial. Depending on the region, tap water can contain minerals and chlorine that can alter the taste. Filtered or specially formulated tea water (such as mineral water with a balanced mineral composition) can make all the difference.
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Water hardness and minerals: The minerals in the water (such as calcium and magnesium) influence how the tea develops. Soft water (with low mineral content) is often better, as it brings out the delicate flavor of the tea, while hard water can result in altered extraction and sometimes a bitter taste.
Photo(s): Birgit Maier, Adobe Stock
