This article provides information and tips on preparing water for making tea. It addresses common questions and considerations related to the water used for brewing tea.
Tea Water Brewing Methods
It is a common practice to re-boil water before using it to make tea. Reheating water can help rid it of certain chemicals and reduce acidity. Chinese studies have suggested that boiling water twice can raise its pH levels to 9 or higher, eliminating the need for ionized water.
While microwaving water can make it very hot, it may not reach an actual boiling point. The taste of microwaved water is perceived to be different from conventionally boiled water. Some individuals prefer using water that has been traditionally boiled for brewing tea. To get the most out of your tea, avoid using a microwave.
Cold Water for Brewing
To extract the full flavor and fragrance of tea leaves, it’s essential to use hot water for the initial brew. Heat causes tea leaves to expand, releasing their flavor and aroma. Once the leaves are open, subsequent infusions can be made with slightly cooler water. However, some needle shaped teas such as Biluochun and long need black teas can be steeped in cold water but longer periods are needed to extract flavor.
Iron and Gold Kettles
Using iron or gold kettles for boiling water can enhance the taste of tea. These materials add unique mineral qualities to the water, resulting in smoother and more fragrant tea. High-quality iron kettles can be purchased for around $500, while gold kettles can cost significantly more, exceeding $30,000.
- Tea is best enjoyed by bringing water to a full boil.
- Boiling water multiple times helps increase the quality of water for steeping.
- Cold water is an option for long needle teas.
- Iron kettles and gold ones are the highest quality teaware for boiling water.