For centuries, tea has been cherished as more than just a beverage; it's a calming ritual, a moment of solace, and a connection to culture. Tea enthusiasts understand that every aspect of the tea-making process plays a vital role in the final brew's flavour and aroma. While the quality of tea leaves and brewing techniques often steal the spotlight, the importance of water, particularly its hardness, should not be underestimated.

What is Water Hardness?

Water hardness, which refers to the high level of mineral content, primarily calcium and magnesium ions, in water (World Health Organization, 2010), results from these minerals naturally dissolving in water as it traverses rocks and soil. The level of water hardness is typically measured in parts per million (ppm) or milligrams per litre (mg/L) of calcium carbonate (CaCO3) equivalent. In the context of tea-making, water hardness plays a crucial role in determining the final taste of your brew

The Impact of Water Hardness on Tea

Tea is a delicate infusion of tea leaves, and its flavour profile is influenced by a myriad of factors, one of which is the mineral content of the water used for brewing. Water hardness can significantly affect the taste, aroma, and appearance of your tea. Here's how:

• Flavor: The ions present in hard water, primarily calcium and magnesium, can bind with the compounds in tea leaves. This binding alters the chemical composition of the tea infusion, leading to subtle but noticeable changes in taste. Tea brewed with hard water tends to have a stronger, sometimes harsher, taste that can overpower the tea's natural flavours and aromas (Murugesan, Venkateswaran, & Shanmuga Selvan, 2016).
• Aroma: The aroma of tea is a complex interplay of volatile compounds. Hard water can impact this by influencing the release of these compounds during brewing. Softer water typically allows for a more pronounced and nuanced aroma in your tea.
• Appearance: Hard water can result in cloudy or hazy tea (Murugesan et al, 2016). This is due to the minerals in hard water reacting with the compounds in tea, forming insoluble precipitates that cloud the liquid. If you've ever experienced a murky tea, it might be due to the hardness of the water you used.

Choosing the Right Water for Tea

To enjoy the full spectrum of flavours and aromas your tea has to offer, it's essential to consider the water you use. In regions with particularly hard water, addressing water hardness becomes paramount for tea enthusiasts. Here's what you can do:

• Water Filtration: Invest in a quality water filtration system. This can help remove the excess minerals responsible for water hardness, ensuring that your tea is brewed with purer water.
• Water Softeners: For those dealing with extremely hard water, installing a water softener can be a long-term solution. It operates by utilizing ion exchange to filter out calcium and magnesium, resulting in softer water. The Everpure Claris Ultra water softener for example is specifically designed for applications in specialty coffee and tea brewing, as well as hot drink vending. It employs a two-step process, combining softening and sequestering techniques to stabilize mineral content in water.

In conclusion, while the tea leaves, brewing time, and temperature all play pivotal roles in crafting the perfect cup of tea, water hardness is an often-overlooked factor that can significantly influence your tea-drinking experience. By understanding and addressing water hardness, you can elevate your tea rituals to new heights, savouring the true flavours and aromas that each tea variety has to offer.

References

Murugesan, P., Venkateswaran, G., & Selvan, V. S. (2016). Effect of water hardness and free residual chlorine on black tea brew. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 10, 673-676.

World Health Organization. (2010). Hardness in drinking-water: background document for development of WHO guidelines for drinking-water quality (No. WHO/HSE/WSH/10.01/10). World Health Organization.