The visual clarity, vibrant color, and antioxidant potential of tea are highly sensitive to water quality, particularly pH and mineral concentration. Pure, filtered water has been shown to improve the sensory quality of tea infusions, specifically in terms of superior color, aroma, and taste compared to tap water. High mineral concentration and a pH level above 6 cause the oxidation of catechins, the main bioactive antioxidants in tea, which results in darker infusions and the formation of a dark film or "tea scum" on the surface. Using filtered water prevents these chemical reactions, allowing the delicate, grassy notes of green teas or the floral notes of white teas to emerge without the interference of astringent or metallic notes. Additionally, filtered water helps preserve higher levels of epigallocatechin gallate (EGCG), ensuring that the health benefits of the tea remain intact.
References:
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Zhang, H., et al. (2017). Effect of water quality on the main components in Fuding white tea infusions. Journal of Food Science and Technology, 54(5), 1206-1211.
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Franks, M., et al. (2019). The Effect of Water Source on Tea Preparation. Nutrients, 11(10), 2358.
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Mossion, A., et al. (2008). Effect of water composition on aluminium, calcium and magnesium extraction from tea leaves. Food Chemistry, 106(4), 1467-1475.