A pH-value ideal for tea water is near 7 (=neutral water). Tea prepared with neutral water develops the ‘right’, clear colour which does not change, even if the infusion is left standing for a longer time. If the pH-value is below 7, we talk about acidic water. The more acidic the water is, the paler the colour of the tea. Below a pH-value of 4, it is even almost colourless. We talk about alkaline water if the pH-value is above 7. Alkaline tea water results in a cloudy infusion and possibly also has a touch of dark red. The colour becomes darker and darker if you leave the tea standing.
With a pH-value of between 6.5 and 7.5, ideal coffee water should fall within as neutral a range as possible. If acidic water is used (pH-value below 7), the contact time between water and coffee powder is of less importance. The coffee acids are emphasized more strongly and are particularly noticeable. The coffee unfolds its full aroma much more distinctively and clearly and its taste is more intense than during preparation with alkaline water (pH-value above 7).