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"A great cup of tea begins with great tasting water"

Something not quite right with that last cup of tea? Check out this section for a quick guide to fixing the problem. Keep in mind that water, equipment and tea freshness are all an important factor when making tea. Any of these can affect the flavor of your tea.

Water and water related problems

Are you in an area with heavy chlorination or fluoridation of water?
Most tap water is heavily "processed" for health reasons. Chlorine can alter the taste of your tea. A simple charcoal filter device for the faucet or a small jug with a filtration system, like Brita water filters, that can be kept in the fridge, can work wonders for your tea. They are very inexpensive, and can even make other products (e.g. concentrated orange juice) taste better.

Is iron and or calcium content a problem in your area?
Next to chlorine, iron is the one mineral you don't want in your tea water. If you live in an area served by well-water (Mid-west Canada/USA), mineral content may be an issue. According to recent work by the Water Systems Group (Calf. USA) your mineral content should be between 50-120 parts per million. Either too high (the norm) or too low (less usual) can result in a loss of tea flavor and aroma. Try a simple charcoal filter to minimize the mineral content. It will also cut down the chlorine.

Are you using bottled water for your tea?
Many bottled waters have a very high mineral content. These minerals can hurt the taste and aroma of your tea. Check the labels and try to find a water with lower mineral content. If this does not work, run your bottled water through a charcoal filter and taste it. If it improves, the issue is the mineral content.
Un-orthodox tip: want to save some money? Filter some tap water and your favorite bottled water. Put them in the fridge. Now do an honest taste test (ask a spouse or friend to help with this.) If you can't tell the difference, you be the judge.

Has the water been boiled before or has it been sitting around?
The oxygen content of water is extremely important. It can increase the flavor and aroma of tea tremendously. Use fresh water from the tap or the fridge and use the water immediately after boiling. If the water boils for a few minutes, it can de-oxygenate and result in a flat cup of tea. Water sitting in a kettle with extensive mineral build up from previous extended boiling, may also inadvertently pick up minerals. For other water related issues, see the section on equipment related problems.

Are you using hot instead of cold water from the kitchen tap?
As noted above, the oxygen content of water is very important when it comes to the taste of your tea. Yes, you boil water quicker when you fill the kettle from the hot water tap. Unfortunately, the water in your hot water heater has been sitting around for a long time and may have a reduced oxygen content. Hit the cold water tap. It is a better option.

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Equipment Related Problems

Do you have a water softener in you house?
Water softeners do wonders for your laundry and for your dishes, but unfortunately they can damage the flavor of your tea. Water softeners eliminate the calcium in your water and replace it with sodium. This decrease in calcium and an increase in sodium can hurt the flavor of your tea. Try a charcoal filter to eliminate some of the problem.
An un-orthodox solution: if it is safe or sanitary to do so, get the water from an outside faucet. Many times the water softener is hooked up in such a way that it bypasses the garden or the lawn watering systems.

Do you have an instant hot water unit attached to your sink?
These things have various names. Basically, they are a hot water unit found in some newer homes. Attached to the kitchen sink, they pre-heat the water to about 180-190F, and then store it for cooking. They are convenient when boiling spaghetti for a large crowd. Unfortunately, many people use the water from these units for their tea. The water sits all day and de-oxygenates, resulting in a flat cup of tea (see above.) If you own a hot water unit of this type and want to use it, attach an aerator to the spigot. This will allow a higher degree of oxygenation. Better still, go out and just buy a kettle. It makes little sense to pay for a high quality tea, only to destroy it with poor quality water.

Have you got an old kettle with mineral build up?
If that old tea kettle is about nostalgia, why not store it in a safe place? One of our associates at Canada Creek Tea Merchants, improved the taste of their tea by throwing away the old kettle. This kettle had a large concentration of mineral build up due to previous boiling. Let us be honest, he had boiled the kettle dry on several occasions, and had never cleaned it. In this case a new kettle greatly enhanced the tea experience. Check your kettle.

Are you using the spigot of an espresso machine for your water?
This could be an issue. Depending on the water, age of the machine etc. you could be damaging the flavors and aromas in your tea. Buy a kettle. Get nice cold water from the tap and enjoy a better cup of tea.

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Tea and Tea Freshness

Is it a cheap quality tea?
We ask this question first. The bottom line is that you cannot expect a cheap, bagged product in a cardboard box to survive for very long. Because they are of lower quality, the flavorings in cheaper teas will degrade more quickly. If you find noticeable differences in the flavor of your tea, within a week or two of opening a new container, then the product may be the issue. High quality product, with proper storage, should retain its flavors for at least 12-18 months. The difference between low and higher quality tea is about 7-10 cents per cup. If you are making your tea at home, the extra 10 cents may be worth it.

Did you buy the tea a year or more ago?
Like everything else, fresh tea tastes best. Depending on the product and the company, most tea has a shelf life of between 12 and 18 months. Sometimes we forget when we bought that last package, especially if it was a once favorite tea or a gift from someone. Check the date on the carton of tea and if it is 2 or more years old, throw it out. Many imported tea products do not have Canadian or US standard labels. When in doubt, throw them out. Let your taste buds be the final judge in whether or not it is worth keeping old tea in the house.

Has the tea been exposed to light?
Excessive exposure to ultraviolet light can damage the flavor of your tea. Though a clear jar looks great on your counter, sunlight could be degrading the quality of your tea. Get an opaque, airtight storage container. We like the ones with a rubber O-Ring for a seal. Though they cost a little bit more, your tea will stay fresher, longer. If you don't want to buy a special container, the next best thing is to put your tea in a dark cupboard or in a pantry. This will keep it relatively safe.

Are you in a part of the country with high humidity levels?
Next to ultraviolet light, humidity is probably the next worst enemy of your tea. Kitchen counters near the stove (cooking vapors etc) may not be the best for exposed tea. Get an airtight storage container. We like the ones with a rubber O-Ring for a seal. Even with the extra cost, we feel they are worth it because your tea will stay fresher, longer. For those of you in very humid climates, there is not much we can suggest. In some markets, there are now heated containers which store your crackers and cookies and keep them from becoming soggy. If you have one of these containers, might we suggest that you throw your tea into these as well?

Is the tea stored in an area with temperature fluctuations?
Temperature fluctuations may also degrade the taste of your tea. If your tea is sitting on the top of a refrigerator, or near the oven, you might find a more rapid deterioration in the taste of the tea. Aromatic flavors can be impacted by temperature fluctuations. We suggest you keep your tea in an area with a relatively constant temperature.

Are you storing the tea next to open spices or other flavored products?
Over time, strong flavors may migrate and begin to dominate your tea. The lighter teas are especially susceptible to strong, aromatic spices. Get an airtight container, or just move the tea away from the offending product. We recommend air tight containers to our customers. Though they may cost more in the short term, they protect your tea and keep it fresh longer.

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