In a cup of tea, over 99% is water. Yet, most tea makers only focus on the tea leaves and then pour in the most convenient water available in the house.
Which Water is Best for Tea?
RO filtered water or lightly mineralized water (low mineral content) is the safest choice.
Water that is too pure, completely devoid of minerals, results in a flat and depthless cup of tea.
Hard water with high calcium content makes the tea surface dull, suppresses its aroma, and leaves a dry aftertaste.
If You Only Have Tap Water
Collect water and let it sit overnight in an open container for chlorine to evaporate.
Boil it, then let it cool to the desired temperature; do not re-boil it multiple times.
An inexpensive activated carbon filter can also make a noticeable improvement.
Signs That Water is Ruining Your Tea
The tea surface has a thin, rainbow-sheen film: water is too hard.
Tea smells fragrant when dry but is bland when brewed: water is too pure or temperature is too low.
Metallic taste or a slight pungent odor: chlorine or scale buildup in the kettle. Clean your kettle with diluted vinegar solution monthly.