UK
In the 1950s, coffee professionals adopted a standard for consistent brewing that became known as the “golden cup.” Work on this fundamental methodology was ultimately certified by the Coffee Brewing Institute (CBI). Critical to this effort was a description and standardization of the mineral content and hardness of the water used to brew coffee. That same process is now occurring in tea.
The UK Tea Academy recently released a white paper titled, "The Ultimate Ingredient for The Perfect Cup of Tea" — that ingredient being water.
"Water, which makes up to 99% or more of a cup of tea, is an often-overlooked ingredient that has a huge impact on the taste, aroma, and appearance of every cup. Following the research of many different teas and many different waters, this paper finally provides the ideal water specification need to make the best brew," writes Jane Pettigrew, one of three principal authors of the 12-page report.
The white paper highlights the key ingredients of water that impact the brewing process of tea. It also describes a standard water specification to create the optimal cup of tea.
Click to download the document here.
If the ideal water is not used, the delicate notes of tea cannot be realized, resulting in a bad experience with even the finest of teas. Sadly, this leads to a lack of consumer confidence as well as misconceptions about how certain teas taste.
"A perfect example of this is green tea. It is very common for people to think that they do not like green tea, the opinion reached because the tea has been almost certainly made with unfiltered water, at the wrong temperature, and over-brewed. The entire flavor profile is altered, often leaving the tea bitter and undrinkable. Brew a green tea correctly, and the entire experience is worlds apart in comparison," writes Pettigrew.
The report delves into the chemistry of water, describes the importance of removing chlorine and preserving the buffer capacity of the water, a delicate balance of calcium and magnesium that defines ideal ‘hardness.’" Retailers and tea traders should view this work as an excellent resource, and, like those in the coffee world, they should adopt a water standard when tasting tea.