{"id":3294,"date":"2016-03-22T15:30:31","date_gmt":"2016-03-22T19:30:31","guid":{"rendered":"https:\/\/blog.davidstea.com\/en\/?p=3294"},"modified":"2019-06-05T16:25:00","modified_gmt":"2019-06-05T20:25:00","slug":"water-quality-and-how-it-affects-your-tea","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/en\/water-quality-and-how-it-affects-your-tea\/","title":{"rendered":"Water quality and how it affects your tea"},"content":{"rendered":"Reading Time:<\/b> <\/span> 2<\/span> minutes<\/span><\/span>

Ever notice how the same tea can taste a bit different depending on where you steep it? While tea amount, steep time and water temperature all play a big role, there\u2019s another key factor affecting your favourite cuppa: water quality. There\u2019s an old Chinese proverb that says, \u201cWater is the mother of tea.\u201d Which comes as no surprise seeing as water makes up more than 95% of each cup!<\/p>\n

So just how much of a difference can water quality make? As it turns out, quite a lot.<\/p>\n

How water quality affects your tea<\/h3>\n

\"Water<\/p>\n

<\/h1>\n

When we talk about water quality, we\u2019re really talking about the chemical, physical and biological content of water. And this depends on where the water comes from.<\/p>\n

We\u2019ve all heard the terms \u201chard\u201d and \u201csoft\u201d water, but what does this mean? Hard water has a high mineral content, meaning lots of calcium and magnesium. On the other hand, soft water contains la low amount of minerals. Take rainwater for example. Rain is naturally \u201csoft.\u201d But as it gets absorbed through the ground, it picks up minerals like calcium, lime, and magnesium, which will make it become \u201chard.\u201d<\/p>\n

So what\u2019s the ideal water to steep your favourite tea in? Two words: spring water. Not only does it have a neutral pH, which is as pure as water gets, but it also has few minerals so it doesn\u2019t affect the taste. Another great source is the soft water coming from snowmelt, glaciers and blue mountain lakes which never fail to help enhance that yummy cup of Forever Nuts or Japanese Sencha.<\/p>\n

The type of filtration system we use in store<\/h3>\n

\"Water<\/h3>\n

Sometimes water heating systems can introduce unwanted compounds into your water. But with our super water filtration system, you can sip your tea worry-free. It starts with a cold water source, which then goes through a purifying process. Once properly filtered, the water is then heated to a specific temperature set for the perfect cup!<\/p>\n

Want to get the same great tasting cup at home? Try using charcoal activated filters. They remove substances like chlorine, sediments and other yucky compounds that affect taste and smell of water without removing minerals and salts. Say goodbye to that unpleasant chlorine aftertaste and hello to deliciously perfect tea.<\/p>\n

Steeping is meant to be fun and easy, so if you already love your drinking water, there\u2019s no harm in using it for your tea. After all, if you\u2019re steeping with water you find tastes great, it\u2019ll never fail to make a cup of tea that you love!<\/p>\n","protected":false},"excerpt":{"rendered":"

Reading Time:<\/b> <\/span> 2<\/span> minutes<\/span><\/span>Ever notice how the same tea can taste a bit different depending on where you steep it? While tea amount, steep time and water temperature all play a big role, […]<\/p>\n","protected":false},"author":3,"featured_media":3296,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,537],"tags":[450,380],"class_list":["post-3294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-tea-101","tag-tea-101","tag-water-quality"],"_links":{"self":[{"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/posts\/3294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/comments?post=3294"}],"version-history":[{"count":6,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/posts\/3294\/revisions"}],"predecessor-version":[{"id":3307,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/posts\/3294\/revisions\/3307"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/media\/3296"}],"wp:attachment":[{"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/media?parent=3294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/categories?post=3294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/tags?post=3294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}