The water you use and the way you heat it, will define the success of your cup of Tea.
A great cup of Tea demands good quality water. Superior water should be fresh and light/soft, meaning it should have low mineral content. The right water will get the most out of the Tea leaves, allowing Tea to express its being.
The quality of tap water depends on where you live. Hard water contributes to a lower quality Tea. Therefore, if your tap water is hard, you should filter it. If you use mineral water make sure you choose the water with the least amount of minerals and chemicals.
Heating the water is a very important step in making good quality Tea. There are three different heating stages:
- Crab-eye water – this is a stage of heating water that is underdeveloped. The bubbles are small like a crab`s eye. This kind of water is not good enough for making Tea.
- Fish-eye water – this stage is ideal for making Tea. You have reached the correct temperature for making most Teas, when the small bubbles are replaced for larger bubbles.
- Old man water – this third stage is not suitable for making Tea, as the water is too hot. You can see this when the bubbles are too many and too large.
Each Tea requires different temperatures. However, whatever the Tea you are making, the water used should never be heated above 95° C.
The water temperature for White and Yellow Teas should be approximately 70º. Green Teas varies from 40° to 90°. For the other Teas, water should be between 85° and 95°.
It can be quite difficult to know when the water is ready, so here is a tip for you – to get to approximately to 70º you can mix two-thirds of heated water with one-third cold water!