Water quality’s remarkable impact on green tea
Water hardness is one measure of water quality. This measure expresses the mineral content within the water. Basically, water can be divided into two: when many minerals are present, the water is called hard, and when few are present, the water is called soft. Softer water, with few minerals and a hardness of 120mg/L or less, is best suited to green tea infusion. But water with no mineral content at all, such as distilled water or water purified with a special filter, does not impart intense or pleasurable sensations. Therefore, the best water has at least some mineral content.
Water hardness and green tea infusion
| Suitable | Not suitable | ||
|---|---|---|---|
| Soft water | Hard water | ||
| Soft water | Medium soft water | Hard water | Very hard water |
| 0~60mg/L | 60~120mg/L | 120~180mg/L | 180mg/L以上 |
| ※ Water hardness (WHO standard) Hardness is categorized by calcium ions and magnesium ions, and these two types of ions are converted to calcium carbonate to arrive at the mineral content in one liter. | |||
The relationship of water quality to delicious green tea
The two main choices are bottled mineral water or tap water. Here are some points to note for each of these choices. Here we introduce the basic secrets of brewing delicious green tea.
Key points when choosing water, and how to use it
| 1) Points to remember when using mineral water |
|---|
※ Check the label for the hardness level. Choose a suitable type of water with a hardness of at least 120mg/L or less.
Recommendations: 120mg/L or less, non GAS
Soft Water Examples
Luso (PT):8.2mg/L, Deep (NZ):13mg/L, Spa (BE):17mg/L, Deeside (UK):22mg/L, Belnina (IT):23.1mg/L, Whistler (CA):24mg/L, Mont Roucous (FR):25mg/L, Ice Field (CA):27.5mg/L, Speyside Glenlivet (UK): 37mg/L, Crystal Gaysel (US):38mg/L, Cabreiroa (ES):50mg/L, Volvic (FR):60mg/L, Hawaiian spring water (US):91mg/L, Tinanto (UK):102mg/L, Fiji (FJ):105mg/L
| 2) Points to remember when using potable tap water |
|---|
Residual odors from tap water
Green tea’s flavor can be spoiled by odors emitted by anti-microbial agents and chalk present in tap water, as well as by microscopic plankton in water drawn from rivers. These must be appropriately eliminated by boiling or with water purifiers.
※ Improve the water quality by using a water filter for potable tap water
※ An activated carbon water filter can help reduce calcium and residual odors from antimicrobial agents.
Example: BRITA
※ Within a short period (3 to 5 minutes), its filtering can eliminate odors from sodium and similar sources.
| 3) Understand the advantages and disadvantages of boiling |
|---|
※ When water is boiled, water clusters diminish in size, promoting tea infusion.
※ Oxygen and carbon dioxide exit water that was boiled and then allowed to cool, so the water should be topped up or changed to fresher water when it is to be used for tea products such as Sencha that have cool freshness.
| 4) The taste can be effectively increased by matching the state of the hot water with the tea product. |
|---|
Sencha: Boost the tea’s refreshing qualities by using hot water that contains oxygen and carbon dioxide
Matcha: Bring out the aroma and flavor by using water just before it boils
Bancha: Bitterness and astringency can be reduced by using boiled water from which oxygen and carbon dioxide have escaped
