A Better Cup Starts With the Water

If you have brewed the same tea at home and then tried it in a shop, you might notice a difference. That is not an accident, and it is not about better leaves or secret tricks. It comes down to water.

Most people assume water is neutral by default. It is not. The pH of water shifts based on minerals, filters, pipes, and additives. That shift matters a lot for tea.

The water part we usually ignore

Tea brews best in water that is close to neutral, roughly a pH of 6 to 7.5. In that range, the leaves release flavor evenly. You get clarity, balance, and the notes the tea is meant to have.

When water drifts outside that range, especially toward alkaline, the brew changes. Bitterness can creep in. Floral teas may lose their delicate aroma. The taste profile you expect can be altered significantly.