Water temperature is a key factor in controlling the flavor of your tea. Higher temperatures will infuse faster than lower temperatures. As tea begins to oxidize, it mellows out in strength, requiring more extraction to get the flavors from the leaves. This is why we brew higher oxidation tea, such as black tea, at a much higher temperature than its lower oxidation counterparts. If you were to brew green tea with boiling water, but steep for the same amount of time you would at a lower temperature, you will find it to be very bitter and astringent.
There are many ways to heat your water; we recommend variable temperature kettles for the most control, however heating it in a pot over the stove does the job as well. If using a pot, we do recommend using a thermometer to make sure the water is at the appropriate temperature. If you do not have a thermometer, you can tell the temperature of the water by the bubbles it forms.
Common Quality Issues
Hard Water
Water with a high mineral content is known as hard water. Although harmless most of the time, it can result in a dull or metallic taste. Activated carbon filters, common in most store-bought pitcher filters, do a good job of removing a lot of that extra mineral content. Depending on your water supply, it may require a more specialized filter. Another option is to stick to bottled water if necessary.
pH Imbalance
Keeping proper pH levels is a bit more complicated. Higher alkaline water can come out darker in color and cloudier, while also losing a lot of its flavor. Acidic water can lead to metallic or sour flavors. If you experience trouble with pH imbalance, you may need specialized filters for your home, or to switch entirely to bottled water.
Over-boiled Water
One often overlooked aspect of water quality is the levels of dissolved oxygen. As water boils, it starts to release some of its oxygen content. This is a process known as overboiling, and it results in a flat flavor. Adding fresh water will add much of the vigor back to water that has been overboiled.