Is Your Tap Water Ruining Your Tea? Here’s What You Need to Know!

At The Organic Tea Project, we understand that the journey to crafting a perfect cup of tea is as much about the water used as it is about the quality of the tea leaves. Here’s why the right water is essential and how you can ensure you’re using the best.

Freshly Drawn Water
Start with freshly drawn water each time you make tea. Water that’s been sitting in the kettle or reboiled can lack the oxygen needed to bring out the full flavour of the tea leaves.

The Right Water Hardness
Whether you live in an area with hard or soft water can dramatically affect your tea’s taste. Hard water, rich in minerals like calcium and magnesium, can make your tea taste dull and heavy, whereas soft water might strip away the nuanced flavours of the tea, leaving it sharp and astringent. Filtering your tap water or opting for bottled spring water can provide a neutral base that lets the tea shine.

Temperature Matters
The temperature of the water is crucial. Black teas flourish with hot water, just off the boil, to extract their full range of flavours. Green teas, however, require cooler water (about 75 degrees) to prevent bitterness and bring out their delicate floral notes. Using a temperature-controlled kettle can help achieve this precision.

Our Choice at the Tea Bar
After extensive testing, we’ve found that simple BWT Bestmax cartridges provide the best results for both home and our Tea Bar setups. They enhance the tea’s flavour by balancing the water’s mineral content without overwhelming the delicate tea compounds.

Try It at Home
We encourage you to try brewing our teas with filtered or bottled spring water. You might be surprised by how much more vibrant and flavourful your tea can be!

Remember, the right water doesn’t just improve taste—it transforms the entire tea-drinking experience.