Water’s too good for the tea

Water can sometimes be too good for a tea.  Today was such a case — went to the Best Tea House to see Tiffany and drop off stuff, and had one of the baozhongs I brought there… wow, the tea tasted awful.  Flat, thin, not aromatic, slightly rough — what happened?

It’s that super water filter they use!

I think the water’s so free of minerals, it tastes bad.  I’ve found this to be the case with a few other teas I’ve brought over too — flat, boring, thin.  You compensate by putting in more leaves, but I always forget that when I go there and make tea.  So…. the tea ends up tasting like crap.

So yes… sometimes water can be too good for a tea.  I’m not even sure if there’s ever such a need for such a good water filter in a place where the water system is quite well developed.  Beijing, maybe… but Hong Kong’s water isn’t that bad.  Its only fault is that it smells a bit like chlorine sometimes….


Comments

Water’s too good for the tea — 2 Comments

  1. I think everyone agrees that some minerals (but not too much) are essential. But also, it’s always a little shocking brewing tea with different water than you’re used to. I have had a ton of teas that taste great at home or work (with bottled spring water), that don’t taste so great at a shop that uses filtered water.

    Using mineral stones, charcoal, a clay kettle can all help, but I think it’s good to use at least some spring water if money permits… this is not so much of an option for most shops, though.

    I really wish more places sold genuine spring water (not filtered tap water) in bulk and let you fill your own bottles with it… I really feel bad about wasting so much plastic.

    Danica has this stuff that she adds to remineralize water – seems to work Ok.

  2. I agree about the wasted plastic.  I generally add some mineral water to the tap water I use.  It helps.

    It is very shocking sometimes… I was really mad at how the tea turned out. 

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