Hard water makes tea weak and bland.......

Characteristics of water really matter to the outcome of the brew....

So I visited my dear friends in the greater New York area, and brought Yamabijin, my favorite black tea.  Beautiful brilliant amber color of the brew and gentle yet assertive flavor of this tea was supposed to make an easy introduction to often frowned upon, bitter, stiff, unfriendly green tea.... But, the result was rather disappointing... The watercolor was rather dull dark red more like black rather than being blight amber red, and it really tasted brand.   Just lost all the good profile it supposed to express.  I realized I have to take the characteristics of water in the region to make recommendation. One of my summer reading has been on history of black tea, and it all makes sense to me how the hard water in Europe made the gentle Chinese green tea rather brand, and more pungent black tea was received with immediate popularity.  So for those who brew teas with tap water or filtered tap water in the region where water tend to be on the hard side, probably need tangy teas rather.  Probably the Guri cha from Kumamoto will probably works out beautifully. 

I need to do more testing with different water.  Please write your comment about the characteristics of water affecting the tea brew from your experience.  

Posted on August 6, 2014 .