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Tea consists of approximately 98% water. Why would you pay a premium price for quality tea leaves and then use water that compromises brewing quality? The taste, aroma, and clarity of tea are strongly influenced by the properties of the brewing water. Impurities, minerals, and contaminants can mask or alter the delicate flavors of the tea leaves.
Tap water often contains chlorine, organic compounds, and other contaminants that can negatively affect the taste and aroma of tea. Chlorine, for example, can mask delicate flavors or react with tea compounds, altering their taste.
The pH of the water can also influence the flavor of the tea. Water that is too acidic or too alkaline can affect the extraction of certain compounds.
The International Tea Masters Association (ITMA) recommends brewing your tea with more alkaline water, between 7.8 and 8.8 pH. Not only does slightly alkaline water create better tea, but some studies have suggested that alkaline water will maintain higher levels of antioxidant catechins and gallic acid in your brewed green tea.
Acqua 8 has the perfect balance of pH and minerals to bring out the best flavour in your cup of tea.
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Australian Alkaline Water