Tea is not just leaves. Up to 90% of the flavor in a cup depends on water. The wrong water can “kill” even the highest-quality tea.
Which Water is Best for Chinese Tea
Not all water is the same. For proper brewing, choose:
- Soft water — without harshness or metallic taste.
- Odorless water — chlorine or other scents ruin the flavor.
- Low-mineral water — ideally less than 150 mg/L of dissolved salts.
The best options are filtered, spring, or artesian water. This water gently reveals aroma and produces a clear, clean infusion.
What to Avoid
- Reboiled water — loses oxygen and flattens the tea.
- Hard water — high mineral content weighs down the flavor.
- Chlorinated or scented water — interferes with leaf extraction.
Even the best tea loses its nuance with the wrong water.
Brewing Temperature
Water temperature is key for perfect flavor:
- Green and white teas — 70–85°C
- Oolongs — 85–95°C
- Shu and Sheng Pu-erh — 95–100°C
Too hot water “burns” the leaves, making the tea bitter and flat. Too cold — the tea won’t fully open.
Why It Matters
Water is the conductor of flavor. It supports the leaves, allows aroma to unfold, and creates a harmonious infusion. In Chinese tea culture, water is chosen as carefully as the tea leaves themselves.
At Gaba Tea House, we use only high-quality water during tea ceremonies — from purity to precise temperature control. This allows guests to enjoy every nuance of tea, experience its character, and fully reveal its delicate aromas.
