I’ve been working on making good water for tea for almost two years now. A recent article on TeaDB mentioned puer tea storage as a “wicked problem” where there’s so many variables and not very good or clear feedback. Water for tea has proven to be a similarly wicked problem.
Natural vs. Artificial
What’s the difference between natural spring water and artificial purified mineralized water? Obviously, spring water comes from nature, and purified remineralized water is man-made. But what is the actual difference between these two substances? Does spring water have some magic structure, or is it just a good mineral balance?
What is in water?
There are 11 substances besides water that are in drinking water in various forms.
- Carbon Dioxide
These are 11 of the variables we can manipulate in the study of water. Where do you even start?
The Challenge of Purity
Getting purified water in a small scale is extremely difficult. My tap water comes from a dirty river, so cleaning it up has been a struggle. Distilled water bought at the store commonly comes in bottles that reek of plastic, are expensive, and pollute the environment. My local supermarket’s Reverse Osmosis machine produces water with a chemical aftertaste, likely from the monthly bleach treatment.
Distillation at home can be done with a distiller, but these are full of metal tubing and leave the water tasting quite strange. Also, distillation doesn’t remove odors in water very well, so distillers come with charcoal packets which don’t quite remove the taste. I purchased a $300 unit and despite the positive amazon reviews, it produced drinkable, but obviously metallic water.
I’ve also distilled in a closed all-glass setup, but the VOCs (volatile organic compounds) are reabsorbed back into the water along with high concentrations of CO2, which makes the water taste not very nice. Basically, you can have water free of minerals, with 0 TDS (Total Dissolved Solids), but full of gross gases and non-conductive chemicals from your water supply. However smartwater gets their water, I would like that too, but it’s probably a piece of equipment worth a ton of money and bigger than my apartment.
I have a home RO (Reverse Osmosis) system, but the high pressure concentrates hydrogen sulfide into the end product, and I get eggy water. Also, the TDS is only divided by 10, so there’s some minerals left. It’s quick though and not metallic, so that’s what I’m working with.
If someone knows how to get pure water at home (or anywhere) without any metallic taste, plastic taste or dissolved grossness, that tastes like absolutely nothing, please comment on this post. It would help my research a lot, and I can share my findings with others.
Probably 10% of people are getting the most out of their tea leaves, water-wise. There is so much that can go wrong with just the mineral balance of water that can ruin your tea. I also believe there are new heights in water quality and mineral content that could beat any spring water. If you disagree, please tell me why this wouldn’t be the case.
P.S. I am aware that this is a problem in coffee that has been partially solved by various companies, i.e. Third Wave Water and gcwater. These could point in the right direction, but tea is not coffee, and there’s reasons these recipes might not be optimal.