The water makes the tea - BWT Best Water Technology 

BWT Magnesium Mineralizer for perfect tea enjoyment

The water makes the tea

28.10.2016 0:00   Mondsee
Zhang Dafu, Tea Master of the Qing Dynasty, knew a long time ago that "The quality of a good cup of tea depends 20% on the tea itself, and 80% on the water used". Water that is free of limescale and other substances that impair the smell or taste brings out the best in the tea aroma. Conventional water filters only reduce limescale and remove heavy metals such as lead and copper, as well as substances impairing taste and smell from tap water. The Magnesium Mineralizer, however, does even more than this: It is the only water filter that additionally enriches drinking water with the valuable mineral magnesium, ensuring true tea enjoyment, and provides the best conditions for a perfect cup of tea.

The fine tea captivates with its soft taste, its floral aroma and lightness – the description on a packet of fine Darjeeling tea sounds very promising and, especially in the cold season, whets the appetite for a warming cup of tea. The turbid liquid that is poured into the cup once it has been infused with the tea leaves, however, bears little resemblance to the description. Furthermore, after a short period of time, a thin, unappetising skin forms on the surface. In most cases, the water used for making the tea is at fault. Those who would like to enjoy a delicious cup of tea, should, therefore, pay particular attention to the choice of water - the main ingredient in preparing tea.

Why tea tastes better in China and Japan

The mountain spring water so prized by the Chinese for preparing tea has an ideal natural mineral content, which is very difficult to find in Europe. The water that is used by the tea-loving Japanese for preparing this hot drink is also significantly softer and has a lower limescale content than the water in Europe. In Europe, the composition of the water, the amount of oxygen it contains, its hardness, the acid/base properties and its mineral content vary from region to region. Therefore, the colour of the tea and its aroma and taste vary depending on the water used.

To achieve optimum results when preparing tea, four basic rules need to be observed:
1. Use fresh, cold water and do not allow the water to boil for too long: The oxygen contained in the water is a decisive contributor to the quality of the tea. Water that has stood in the kettle or pipe for a long time stagnates and has a low oxygen content. This also applies to water from the hot tap and for water that has already been boiled. The result: hot drinks prepared with this water are tasteless.
2. Use water with a medium hardness for brewing tea:

The optimum water hardness for tea is approximately 8 degrees dH (German hardness scale) or 10 degrees e (English hardness scale). Hard water impairs the release of the aroma, soft water results in a bitter taste. The calcium carbonate (limescale) contained in large quantities in hard water forms, together with the substances contained in the tea, an unappetising skin on the tea. The tea will be turbid and more bitter substances are formed. Green teas, white teas and the low-tannin-content Darjeeling teas are particularly sensitive to hard water. Assam and Ceylon teas are, on the other hand, more robust in terms of the water hardness.

3. Consider the acid/base properties of the water:

The ideal pH value for water for making tea is close to 7 (neutral water). A tea prepared with neutral water has a clear colour which does not change, even if the tea is infused for a longer time.

4. Use filtered water for preparing tea:

Not only limescale, but also substances such as chlorine, iron, organic impurities, foreign aromatics and flavourings can also ruin the taste of tea.

The perfect water for enjoying tasty tea
The Magnesium Mineralizer from Europe's number one water technology company is ideally suited for turning drinking water into the perfect water for preparing aromatic and tasty tea. It is, in fact, the only water filter that enriches water with essential magnesium during the filtering process. The patented Magnesium technology is unique and ensures that magnesium ions are released during the filtering process. This rounds off the taste of the tea water perfectly.
Consciously drinking sufficient quantities - even in autumn this should be two or three litres daily - strengthens the immune system and ensures a well-prepared start to winter.

You will find further information at, or at #besserwasser.