It is generally believed that soft water is best for black tea. Soft water has less minerals, which brings out the natural flavor and aroma of the black tea and allows you to enjoy black tea with a clearer color.
Japanese black tea in particular has a vivid red color. If you brew it with hard water, it will turn black, and the charm of the vivid color unique to Japanese black tea will be halved.
Types of tea and water
Soft water:
Water with low mineral content does not interfere with the taste of tea and brings out its flavor and aroma. Most tap water in Japan is soft water.
Hard water:
Water rich in minerals (especially calcium and magnesium) can make tea taste stronger and accentuate its astringency.
Water suitable for tea
Soft water:
Tannins, a component of black tea leaves, are easily affected by minerals, so by using soft water, you can enjoy a clearer color and the original taste and aroma of black tea.
Tap water in Japan:
Most water is soft, so it is suitable for brewing black tea.
How to soften hard water:
Japanese black tea can be brewed even in countries with hard water other than Japan.
The main methods for softening hard water are heating and using a water softener (ion exchange resin).
Heating can precipitate and remove some of the hardness components, but a water softener is more effective for completely softening the water.
Points
Stored water: Stored water has less oxygen and is not suitable for black tea. Whenever possible, use fresh water that has just been boiled.
Water temperature: Water that has just been boiled (100°C) is ideal. Lukewarm water or water that has been boiled too long will not fully extract the aromatic components of black tea.
Milk tea: When it comes to milk tea, it is said that hard water produces a richer milk tea.
Summary
Soft water is best for enjoying delicious black tea. Most tap water in Japan is soft, so you can brew black tea with peace of mind.
Even when traveling abroad, it’s a good idea to use a water softener, boil the water, or use mineral water.