Lu Yu, author of the Classic of Tea (茶经), wrote in 780 AD that mountain spring water is best, river water is acceptable, and well water is worst. He was right about the principle even if the specifics have changed. Modern tap water contains chlorine and fluoride that flatten tea aroma. Filtered water is the minimum standard. Soft water (low mineral content) is ideal for delicate green and white teas — it lets the tea speak clearly. Slightly harder water suits black tea and pu-erh, adding body and depth. **Practical recommendations:** - Use a carbon filter or let tap water sit uncovered overnight to off-gas chlorine - Avoid distilled water — it tastes flat and produces flat tea - Bottled spring water works well; check the TDS (total dissolved solids) — 50–150 mg/L is a good range for most teas - Never re-boil water; oxygen loss makes it taste stale Once you start paying attention to water, you cannot stop noticing the difference.
Water Quality: The Hidden Variable in Tea Brewing
The best leaves brewed in bad water will always disappoint. Water is half the cup.
