Hello, everyone:
I'm Andy, a tea enthusiast.
The water you use for brewing tea is very important.
Using the right water allows you to bring out the balanced flavors of the tea.
Conclusion:
• It is recommended to use water with a TDS level between 16 ppm and 124 ppm.
• Suitable bottled mineral water brands include:
Volvic, Paul Natural Water, Bonaqua Alkaline Water, Uni-President PH9.0 Alkaline Ionized Water, Taiyen Alkaline Ionized Water, Yes Mineral Water.
• Water with lower TDS tends to result in less flavorful tea and may emphasize astringency.
• Water with higher TDS produces stronger flavors but can also increase astringency.
• Alkaline water dulls the taste, reducing the tea's "vividness" and "refreshing qualities."
• Water with TDS below 60 ppm prevents tea from changing color easily.
• Water with TDS above 60 ppm may darken the tea's color the next day.
• Water with TDS at 319 ppm can create a surface film on the tea.
Experiment Procedure:
For this test, I used bottled mineral water and tap water.
• The same tea leaves were used (3g).
• Steeping time was 6 minutes.
• Brewed with boiling water at 100°C.
• TDS levels were measured using a TDS hardness pen.
Results:
• Low TDS (soft water): Tea color is light, and flavor is mild.
→ It tastes sweet but may feel empty and astringent.
• High TDS (hard water): Tea color is dark, and flavor is rich.
→ It tastes fuller but may feel cloudy and astringent.
What is TDS?
TDS (Total Dissolved Solids) measures the amount of dissolved solids in one liter of water (in milligrams).
A higher TDS value means the water contains more impurities.
This includes bicarbonates, chlorides, sulfates, calcium, magnesium, sodium, potassium, and other dissolved substances.
Definition of Soft and Hard Water:
• Soft water: 0–60 ppm
• Slightly hard water: 60–120 ppm
• Hard water: 120–180 ppm
• Very hard water: 181 ppm and above
I hope this information is helpful.
Wishing you all a healthy new year.
See you next time!
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