Tea is grown in one kind of water, and brewed in another. For those of us living outside the tea regions (Europe and the US), this difference matters more than we think.
This article is for anyone who loves natural loose-leaf teas such as Longjing green tea, high mountain oolongs, Dancong, roasted Dong Ding, and Darjeeling black tea, and wants to experience them as they are meant to be enjoyed. The right water can reveal a tea’s true character, depth and the master's intentions.
Why Tea Tastes So Different From Tea Regions in Asia and in Europe
Most of the teas we offer are produced in Taiwan, Fujian, Guangdong… places where water flows through misty mountains, soft soil, granite layers, and clean springs.
This water tends to be:
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Naturally soft and alive
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Low in calcium
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Light in total minerals
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Clean and slightly sweet in taste
Tea masters create their teas with this water in mind, the type of water they grew up drinking and brewing with.
Meanwhile, most European tap water is:
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Hard
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Mineral-heavy
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High in calcium
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Often treated with chlorine
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2–8x higher in TDS than natural or spring water in Asia
None of this is “bad” water, but it does affect the taste, as 98% of what we taste in tea is water.
This is why a tea we sampled in its mountain village of origin tasted more muted, with some notes becoming less pronounced or sharper when brewed back home.
Water, a significant element, meets the leaf in a different language.
Key Factors in Water Measurement
Total dissolved solids (TDS)
Total dissolved solids (TDS) is a common measure of water quality for tea and coffee, representing the total amount of dissolved substances in water, such as inorganic salts and organic matter, expressed in parts per million (ppm). You can simply test your water's TDS level with a TDS meter.
Water hardness
Water hardness depends on the levels of calcium and magnesium. Hard water contains more minerals than soft water, which typically results in a richer, more enjoyable flavour both on its own and during brewing.
While moderate hardness enhances infusion, water that’s too hard can draw out bitter notes. On the other hand, very soft water lacks the minerals needed for balanced infusion and can produce flat, underdeveloped flavors.
Alkalinity
Alkalinity refers to water’s capacity to neutralise acids, acting as a buffer against pH fluctuations. Water with low alkalinity may cause tea to taste less depth, whereas high alkalinity can diminish brightness and lead to a flatter flavor. Carbonates and bicarbonates are the primary contributors to alkalinity in water.
Chlorine
Chlorine and chloramine are common disinfectants added to tap water during municipal treatment, but even small traces can hurt the flavor of tea. It makes your tea taste more bitter with unpleasant notes.
Most water filters especially those with activated carbon can do a good job of removing chlorine and other treatment chemicals before you brew.
What We Learned From Water Studies in Taiwan Tea Authority: What TDS Works Best?
A few years ago, during tasting studies with the Tea Authority TBRS, we compared how different waters affect the flavour of each tea categories. Three controlled waters were tested:
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0 TDS (pure RO)
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50 TDS (lightly mineralised water)
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100 TDS (moderate minera green tea Bi Luo Chun to high mountain oolong and Taiwanese black tea—50 TDS proved to be the most balanced and consistent performer.
0 TDS didn’t work
Pure water cannot “hold” aroma well.
It extracts too lightly, resulting in:
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A thin body
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Muted fragrance
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Shortened aftertaste
100 TDS felt too strong in comparison
Higher minerals, especially calcium:
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Cover delicate notes and high-frangrance top notes
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More dryness, astringency
Not ideal for delicate aromatics or elegant oolongs.
50 TDS is the sweet spot
It offered:
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Gentle but expressive extraction
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A round, smooth texture
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Beautiful aroma release
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A balanced, sweet finish
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Consistency across tea types
For most teas we share at YUMM CHA, such as Lishan, Alishan Milky Oolong, Dancong, Dong Ding, and roasted oolongs, as well as black teas, 50 TDS +/- brings out their true character.
Pu’er has a distinct relationship with water due to its unique post-fermentation process.
But for almost everything else, from green to oolong to black, 50 TDS +/- is a reliable, beautiful baseline.
Why pH Matters in Tea and What pH to Choose?
Besides mineral content and TDS, another part of water is surprisingly influential but often overlooked: pH.
During sensory comparisons, we found that water with a pH between 6.6 and 6.8 consistently produced the most balanced, expressive cups.
We include a few key takeaways from actual brewing experiences:
1. pH Influences the overall sensory profile
Tea is a delicate balance between:
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amino acids (sweetness, umami)
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polyphenols (structure, astrigency)
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catechins, tannins (bitterness and dryness)
Neutral water (pH 7) already supports aroma release well. But in our sensory studies, Water around pH 6.6–6.8 extracts these components in better harmony.
If pH is too low (<6.0):
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The tea can taste sharp
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Acidity overpowers
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Oolong becomes thin, metallic
If pH is too high (>7.2):
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Bitter compounds are extracted more aggressively
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Mouthfeel becomes chalky. Aftertaste shortens
- Tea soup clarity reduced, colour becomes more dull
Your oolong suddenly feels “off,” even if the leaves are incredible.
2. Tea Aromas Release Better in Slightly Acidic Water
Tea contains many aromatic molecules — floral volatiles in high mountain oolongs, honey notes in Dancong, fruity esters in black tea. These aromatics dissolve and rise more beautifully when the water is slightly acidic.
If water is too alkaline:
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Aromas become dull
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Roasted oolong loses depth, and the roasting note becomes too much
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Green teas taste more grassy or flat
3. The Mouthfeel Becomes Smoother and More Silky
Tea lovers often describe this as:
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“The tea feels softer on the tongue”
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“The texture becomes smoother”
This is because pH gently modulates polyphenol extraction, supporting a supple, silky body. Neutral water doesn’t harm texture, but slightly acidic water enhances it.
Practical Advice for Tea Lovers: How to Get Good Tea Water in Europe
Many European cities have water with TDS above 100 and pH above 7.5, or even 8.0. This pushes extraction into the “bitter” and “dull aromatic” zone.
When drinkers adjust their brewing water to pH 6.6–6.8, combined with ~20-60 TDS, teas instantly open up:
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clearer fragrance, better sweetness, smoother mouthfeel
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more infusions
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closer-to-origin flavor
This is one of the most significant “unlock moments” we see in tea workshops and tastings. If your local water is hard, you have a few practical options:
1. Bottled Waters We Tested and Recommend
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Montcalm or Mont Roucous (FR) pH 6, TDS 26, very light, excellent for aromas, less body
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Spa Reine (BE/NL) pH 6 TDS 38, soft, suitable for many refined teas, our everyday tea water in the Benelux region
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Volvic (depending on region): pH 7, TDS 109; a standard choice won't go wrong.
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Black Forest (DE): pH 7, TDS 68, clean, balanced, suitable for expensive oolong teas such as Wuyi Rock tea and Fenghuang Dancong.
Avoid sparkling water and high-mineral water such as Evian, San Pellegrino, or Gerolsteiner.
2. Filtered Tap Water
A simple filter like Brita (calcium expert version), Aquaphor, ZeroWater or TAPP Water can also reduce hardness and improve taste.
We reside in Amstelveen, with tap water TDS of 300 (sadly). We set up a water softener for all household appliances. The water filtered through the softener (which requires regular salt addition) has an unpleasant taste for tea and is nothing close to being alive, TDS 160, pH 8.
Our recommendation:
We sometimes mixed filtered tap water using ZeroWater (TDS 0) + soft bottled water, Spa or Brita filtered water (avg. TDS 180) to create a middle point, slightly tune the pH to 6.6-6.8 and control the TDS around 50. The result is highly worthwhile and less expensive than relying solely on bottled water.
3. Tea-Specific Remineralised Water
For something we have heard but haven't tried ourselves yet, these allow you to mix water that exactly matches 50 TDS or your favourite profile. We look forward to hearing back from our tea friends.
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Third Wave Water – Tea Formula
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Barista Hustle mineral kits
What kind of water makes the best-tasting tea?
Conclusion:
We recommend brewing tea with water:
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Chlorine-free
- pH of 6-7 (ideal 6.6-6.8)
- TDS of 20-100 (ideal 20-60)
- Low in Calcium and Magnesium
They should be adjusted based on the type of tea and personal flavour preferences.
Meanwhile, natural spring water from the production region within this range will be ideal! Otherwise, we can use bottled mineral water or filtered water to achieve the desired levels.
Here is our ranking and preferences:
Natural > bottled > filtered tap / recomposed water.
While water is essential, the vessel, exposure to air, and water boiling time can also alter the water's components, thereby changing its pH and TDS. It is best not to overboil water between each infusion, use a pottery or silver vessel can be very good option, if not available, ensure a dedicated vessel solely for water boiling is a must.
Why This Article Matters to Our Customers
For our customers or any true tea lover, when the water feels right, the tea becomes more than a drink. It becomes a shared language between the grower, the maker, and you, the drinker, creating your own special tea moments.
So if you’ve ever wondered why a tea can taste different from place to place, or how to make your oolong tea shine at home, adjusting your water might be the simplest and most transformative step.
At YUMM CHA, our mission is to bring the essence of artisanal tea and incense culture into daily life, not only the leaves, but the craft and the intention behind them.
If you would like personalised water recommendations based on the teas you’re brewing, you are welcome to join us at one of our tasting or brewing workshops or send us a personal message. Our tea hosts will be pleased to help you.