How’s your Japanese Green Tea tasting? A perfect cup of Japanese Green Tea should emit flavors of edamame with buttery, sweet/bittersweet, green, floral and grassy notes. If it’s not, then look to your water as the source of the trouble. Other than your fine Japanese Green Tea, water will be the most essential detail to a delicious brewing.
Just because water is drinkable doesn’t necessarily mean it is optimal water for brewing a tea pot of quality Japanese Green Tea. If you want the highest quality flavor from your green tea, you want to use water that will enhance the tea’s aromas, clarity and flavors.
For the scientists out there, you probably have your own water quality testing. Those elements are:
Let me first explain about these, then I will provide you the specifics of how you can apply these to your tea. If you are not interested in the background, scroll down to “Consider What Type of Water You Will Use to Brew Green Tea” section below!
Does your region have hard water or soft water? Depending on where you live, your water from tap could be hard water or soft water. In a nutshell, hard water means that it has more mineral particles in the water and soft water means there is less. Here is a website that has a map of the USA based on hard or soft water. Here is a link explaining more about hard water.
[A little trivia – Tokyo’s water is soft water; therefore, Tokyo often uses bonito (katsuo) for dashi, whereas Osaka’s water is hard water, so it goes well with sea weed (konbu)].
So, for tea, should you be using soft or hard water? The answer: soft water – and here is why.
Hard water can wreak havoc on green tea by causing it to taste flat. With extreme hard water, the tea leaves cannot infuse properly. Optimally, you want your water quality hardness to be 1 to 4 grains.
Hard water can also make tea cloudy. This is especially true for iced and cold brewed green tea, which has become very popular with on-the-go lifestyles. Iced green tea will tend to become cloudy when your water hardness goes above 7 grains.
I’m fortunate to live in the Pacific northwest region with softer water. If you are in an area where your water is hard, you could use bottled water, which is soft water. Evian is famous for their quality soft water.
Water is considered neutral if it measures 7 on the pH litmus test. Over 7 water leans alkaline and below 7 water leans acidic. Brewing tea will naturally cause the water to become more acidic, such that a neutral water pH could become more like 4.5 to 6 pH when brewed.
Some tea connoisseurs believe tea is best when brewing water starts more acidic. However, The International Tea Masters Association (ITMA) recommends brewing your tea with more alkaline water - between 7.8 and 8.8 pH. Not only does a 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.
Curious how you can measure your pH level? Well, there is Amazon for that. Here is a pH Tester if you are interested in one. Click here for the ph Tester.
One more scientific point. Optimally, you want the total dissolved solids (TDS) to be between 50 to 150 ppm (parts per million). These are your salts and solid mineral particles often found in both natural, well and municipal waters.
According to the World Health Organization (WHO), water that contains TDS of 1000 ppm is considered safe for consumption. Wow! That means you’ve got to do a bit of filtering to get your TDS down to optimal tea brewing of 50 to 150 ppm*.
A conventional consumer water filter is good enough to filter down these particles, so please always use filtered water for your tea.
*Less than 50 ppm is considered a health risk, as it can draw essential minerals from the body’s cells.
And then comes the water temperature. During harvesting and processing, the Japanese green tea leaves are dried. When tea is brewed, the leaves are immersed in hot or boiling water. The heated water is what extracts the compounds of the tea leaf, such as aroma, flavor, amino acids and tannins that give the tea its unique essence.
However, each type of tea requires a specific water temperature to maximize and properly release the compound essence contained within each leaf. So, water temperature is very important in brewing Japanese Green Tea, or any tea for that matter. Further on, I’ll give you the traditional way to maximum water temperature to brew Japanese Green Tea through the Yuzamashi technique. (read on below)
Based on the above facts, I have listed the best guideline for choosing your water for Japanese green tea.
Soft water is the best water for delicious green tea brewing. This is because there are less minerals in bottled water. As we discussed earlier, hard water contains a higher concentration of minerals. Minerals can interfere with essential components of green tea that would break down the infusion of taste. Additionally, hard water can give your green tea a metallic taste.
If you’re lucky enough to have soft water in your area – you’re halfway there. If you can access a water softener filtration system, then use it.
If you have hard water or lack a filtration system to screen out mineral particles, then bottled water can be used. When using bottled water, never use mineral water (either sparkling or plain).
Distilled or purified water is water that has been emptied of all minerals and contaminants. Purified water is made by boiling water into steam. The pure steam is processed back through cooling tubes and condensed back into water. All bacteria, organisms, minerals, chemicals, contaminants and heavy metals have been left behind.
Removing all minerals from the water makes it very soft and virtually 0 ppm. Extremely soft water, with no or such low levels of minerals will brew a flat green tea. So, distilled or purified water is not recommended.
If you don’t use natural soft water or bottled water, then filtered tap water will be your next best option for brewing a good cup of green tea. Use a good filtering system and boil the water. I recommend the Yuzamashi technique when boiling the water.
Yuzamashi, which literally means “cooled down water”, was long ago developed in Japan to bring boiled water to the proper temperature for brewing green tea sencha and matcha.
Boiling water has been the historical method to remove all water contaminants prior to tea brewing, including salts, dangerous organisms, and odors. However, none but black tea will steep properly in boiling water. So, the Yuzamashi was created to cool water to the optimal temperature for brewing Japanese green tea.
Finally, if your green tea is still not providing the edamame flavor you’ve come to know, then review your water temperature and brewing times, which can result in your green tea tasting bitter or flat. Here are the general temperature and steeping instructions for green teas and other tea varieties to consider.
I have provided a list of all other types of Japanese green tea here with specific temperatures.
Please note that your tea source may have a specific requirement about temperature or timing, so be sure to follow their instruction if they provide it (most quality tea shops will give you very specific requirements).
Never again let the wrong water quality and temperature stop you from brewing the tastiest possible Japanese Green Tea. Until next time - Enjoy!
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