Great tea is nothing without great water
"On the question of what water to use, I would suggest that tea made from mountain streams is best, river water is all right, but well water is quite inferior. Water from the slow-flowing stream, the stone-lined pools, or milk-pure springs is the best of mountain water."
- Lu Yu, "The Classic of Tea"
Balanced water is critical for helping develop optimal aroma, color, flavor and texture of brewed tea. The right water will extract molecules stuck inside the tea leaf at the correct rate giving you a high quality tea experience. The proper amount of minerals (most importantly +2 calcium and +2 magnesium) in the water accomplish this. However too many will cause bitterness and astringency from excessive cross linking, while too few will not extract enough molecules leaving your tea on the light side. Just like anything in life you need the right balance. Which is exactly what our #1 recommendation Earth2O Natural Spring Water does and why we brew all of our tea with Earth2O water from the sustainable springs in Culver, Oregon. We tested over 162 brands and this one was the clear winner. Their advantages are many: it is an extraordinarily pure, single water source with consistent temperature and flow rate for over 95 years, bottles and caps made from 100% BPA free recycled plastic, and most importantly the results with our teas. If you are not within an area that has Earth2O we provide a list of other waters below that also yield high quality brewed teas.
National Brand Recommendations:
Icelandic Glacier (Best for our Dancong Oolong teas)
Regional Brand Recommendations:
Poland springs from Maine
Hood Natural Spring Water
My Nouria Spring Water
Monadnock from New Hampshire
Crystal (Best for our Dancong Oolong teas)
Suksoo (Best for our Raw Puer teas)