Water Filtration & Tea

Background:
Brewed leaf tea is more than 98% local water. Due to tea's light flavor, the quality of the water is crucial to the quality of the tea. Clarity, color and taste are the most important aspects of any beverage. All of these characteristics can be affected by poor water quality.

Water Problems Affecting Tea Quality:

• Chemical taste and/or odor – caused by chlorination of municipal water and the presence of hydrogen sulfide is not unusual.
• Water Hardness – caused by high mineral content (i.e. calcium and magnesium). Tests show that any water hardness in excess of 200 ppm (parts per million) can cause clouding in iced tea (see Ideal Amount of Water Solubles).
• Coffee equipment as well as the new generation automatic iced tea brewers all contain water solenoid valves, spray heads and heating elements which are susceptible to particulate clogging and scale/lime buildup. All of these contaminants adversely affect the operational efficiency of automatic tea brewing equipment.

 

Solutions to Improving Water Taste & Quality:
To minimize problems associated with less than optimal municipal water supply, we recommend the installation of a water filtration system. You may also need to consider a water conditioning system to remove excessive mineral content. Lastly, using an all-purpose tea and coffee brewer/pot cleaner, like Urnex or other brands, will make sure that any build up, residues or other contaminants are removed.

Desired Water Filter Characteristics:

• Mechanical particulate filtration at a minimum of 20 micro level (40 micros can be seen unaided).
• Activated carbon-filter to remove soluble organic chemicals, taste and odor causing compounds and chlorine.
• Lime/ scale inhibitors to keep calcium and magnesium in suspension.
• Easy cartridge replacement.
• Minimum of six-month cartridge life for average commercial use.
• One all-purpose filter - effective for all identified problems (except water hardness).

 

Water Conditioning Equipment:
Water softening equipment to reduce or eliminate water hardness caused by excessive mineral content is easily available. With Proper maintenance and cartridge replacement or recharging of this equipment according to manufacturer's recommendation can ensure optimal performance and great tasting water.

Ideal Amount of Water Solubles
The amounts and types of dissolved solids in water (like minerals) and other factors like alkalinity and hardness are very much up to debate as to what the “perfect combination” may be for tea. In all reality the answer to this question does depend greatly on the type of tea brewed and the discretion of the taster.

Never-the-less, we’d like to offer some information from one of the respected major water filter/conditioner providers and information from various tea articles so you’ll have a starting place and some knowledge.

They say:

• Anywhere from 30 ppm to 150 ppm TDS (total dissolved solids) for the mineral content in water
• Water varies both regionally and seasonally
• Ground water has more minerals than stream water
• Higher mineral content imparts a fuller, sweeter taste while a lower mineral content imparts a slightly sharper brighter taste
• Alkalinity should be as close to neutral (pH 7) as possible, too acid tastes sour and too base tastes bitter
• The water should have no color
• Clean taste
• Absolutely no Iron
• No Silica
• Don’t use Distilled water as it produces a flat, lifeless taste