Tea Blog

[Editor’s note: See the list at the end of this article for additional resources on water selection and its impact on tea.]

Water may seem simple, but when it comes to drinking it—and especially using it to make tea—it can quickly become more complex. Since water makes up the majority of your cup, choosing the right type can have a noticeable impact on flavor and overall tea quality.

The topic came to mind after experimenting with artesian water when brewing tea. Without a side-by-side comparison, it was difficult to determine a clear difference from filtered tap water—though it did highlight how little many of us know about the specific types of water we use.

With that in mind, here’s a brief overview of common water types and how they may affect your tea. As you read, consider the advice of the classical Chinese tea master Lu Yu, who believed the best tea water came from mountain streams, followed by rivers, and finally wells.

Tap Water

The quality of tap water varies widely by region. In some cities, tap water is considered excellent for drinking, while in others it may contain minerals or chemicals that affect taste. For tea preparation:

• Soft water may produce tea that tastes flat or weak
• Hard water may result in harsh or overly astringent tea

Variations in hardness can significantly influence the final brew.

For additional perspective, see this Consumer Reports guide to bottled water sources and differences.

Artesian, Spring, Ground, and Well Water

These types come from underground sources known as aquifers:

• Artesian water is drawn from a confined aquifer through a well
• Spring water flows naturally to the surface or is collected via boreholes
• Well water is pumped directly from underground reserves
• Groundwater is a general term covering all underground sources

According to Consumer Reports, artesian water specifically comes from confined aquifers where pressure forces water upward.

Mineral Water

Mineral water contains naturally occurring dissolved minerals (at least 250 parts per million). Depending on the composition, it may enhance or negatively affect the taste of tea.

Distilled Water

Produced by condensing steam from boiled water, distilled water is free of minerals and impurities. While very pure, it often produces flat-tasting tea due to the absence of minerals that contribute flavor.

Sterile Water

This type of water is treated to remove all microorganisms. While safe, it is not typically ideal for tea due to its lack of natural mineral content.

Purified Water

Purified water can originate from any source but is treated (often via reverse osmosis or distillation) to remove impurities and contaminants. Like distilled water, it may lack the minerals that enhance tea flavor.

Related Articles on Water and Tea

• How super-heated water affects tea flavor
• The do’s and don’ts of boiling water for tea
• The role of oxygen in water and tea brewing
• Matching your tea to your water type
• Is microwaving water suitable for tea?
• Tea kettles and heating options explained
• Oxygen content in water and tea brewing
• Innovations and tools related to water and tea
• Rethinking ideal water temperatures for tea
• Comparing water quality and tea flavor
• Exploring water sources for tea
• Why water quality matters in tea preparation
• Ideal water temperatures for different teas
• Is boiling water just water?
• Choosing the right water for brewing tea
• Scientific perspectives on tea preparation

See more of William I. Lengeman’s articles in this archive of tea articles and brewing tips.

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